Irresistible Cardamom Coffee Cake Recipe with Crumb Topping Delight

A delightful Cardamom Coffee Cake with Crumb Topping, perfect for any occasion.

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Course: Dessert

Cuisine: Baking

Keyword: baking, Brunch, cake, Cardamom Coffee Cake, Dessert, sweet treat

Prep Time: 15

Cook Time: 40

Cooling Time: 30

Total Time: 1 25

Servings: slices

Calories: 350kcal

½ cup butter (salted, at room temperature) can use unsalted butter for less salty flavor
1 cup brown sugar light or dark brown sugar can be used interchangeably
1 cup all-purpose flour ensure to spoon and level when measuring
½ teaspoon kosher salt use table salt in a pinch but reduce to ¼ teaspoon
½ teaspoon ground ginger optional for a milder spice
1 teaspoon ground cardamom can substitute with cinnamon, but flavor will differ
½ cup vegetable oil substitute with any neutral oil
½ cup Greek yogurt can replace with sour cream or buttermilk
3 tablespoons 2% milk can substitute with any milk type
2 large eggs use room temperature eggs for best incorporation
1 cup sugar (granulated) can reduce slightly if desired
2 teaspoons vanilla extract use pure vanilla extract for the best aroma
1½ cups all-purpose flour scoop and level when measuring
1 teaspoon baking powder ensure it’s fresh for effectiveness
½ teaspoon kosher salt can use table salt but reduce amount

½ cup butter (cold & cubed) keep it chilled for the best crumb texture
½ cup all-purpose flour measuring accurately keeps the topping from being too dense
½ cup brown sugar light or dark works well here too
1 teaspoon ground cinnamon optional but highly recommended
½ teaspoon kosher salt can use table salt in a pinch

Preheat your oven to 350°F (175°C) and prepare an 8- or 9-inch baking pan by spraying it with nonstick cooking spray.
In a mixing bowl, combine the cold cubed butter, flour, brown sugar, cinnamon (if using), and kosher salt to make the crumb topping.
In a large bowl, whisk together the vegetable oil, Greek yogurt, milk, eggs, granulated sugar, and vanilla extract until smooth.
Lightly sprinkle the extra all-purpose flour, baking powder, and kosher salt into the wet mixture, folding gently.
Pour half of the batter into your prepared pan, sprinkle half of the crumb topping, then drizzle the remaining batter and finish with the rest of the crumb mixture.
Bake the cake for 35-45 minutes until golden brown and a toothpick comes out clean. Let it cool for 25-30 minutes before slicing.

Optional: Drizzle with a simple glaze for a sweeter finish.