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Cardamom-Crumb Coffee Cake

Source: © EatingWell Magazine
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  12 servings
Cardamom’s distinctive floral and spice aroma makes for a delicious and unique coffee cake. A member of the ginger family, it is widely used in the baking of Scandinavia and the dishes of Eastern India. If you prefer to go more traditional, cinnamon also works wonderfully in this cake.

Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; add about 10 minutes to the baking time.
For Oatmeal Crumb:
6 tablespoons   cold unsalted butter, cut into small pieces
1/2 cup  packed light brown sugar
1 cup  old-fashioned rolled oats, divided
1/4 cup  white whole-wheat flour or whole-wheat pastry flour
1/2 teaspoon  ground cardamom or cinnamon
1/4 cup  chopped walnuts
For Cake:
2 cups  white whole-wheat flour or whole-wheat pastry flour
2 teaspoons   baking powder
1 teaspoon   ground cardamom or cinnamon
1/2 teaspoon   baking soda
1/4 teaspoon  salt
2   large eggs
1/2 cup  packed light brown sugar
1 cup  nonfat buttermilk (see Tip)
1/4 cup  canola oil
1 teaspoon  vanilla extract

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Cardamom-Crumb Coffee Cake Recipe at
To prepare oatmeal crumb: Combine butter, 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor. Process until the mixture is crumbly. Turn out into a bowl and add the remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.

To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.

Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or cinnamon), baking soda and salt together in a large bowl. Whisk eggs and 1/2 cup brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil and vanilla. Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.

Spread half the batter in the prepared pan. Sprinkle half the oatmeal crumb evenly on top. Spoon the remaining batter over the crumbs and gently spread in an even layer. Top with the remaining oatmeal crumb.

Bake the coffee cake until browned and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes. Serve warm.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 Break for Coffee Cake
Nutrition Facts per Serving
Yield:   12 servings
Calories: 300
Fat. Total: 13g
Protein: 6g
Carbohydrates, Total: 41g
Fat, Saturated: 5g
Fiber: 3g
Cholesterol: 51mg
Sodium: 203mg
% Cal. from Fat: 39%
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Ginny Reviewed: 01/19/2014
Flavor is good, but the cake is DRY! The middle layer of crumb topping is lost and unrecognizable. Won't be making this again.
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