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Cardamom Streusel Coffee Cake

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When winter hangs on past its welcome, the only solution is to bake it away. This homey spiced coffee cake is good for dessert and even better at breakfast or teatime -- especially when offered while it's still warm from the oven.

  • Servings: 12

Source: Martha Stewart Living, January 2006

Ingredients

For the Streusel

  • 18 whole cardamom pods
  • 2 3/4 cups all-purpose flour
  • 1 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened

For the Cake

  • Vegetable-oil cooking spray
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cups (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 1/4 cups low-fat plain yogurt
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees. Bake cardamom pods on a rimmed baking sheet until fragrant, about 10 minutes. Transfer sheet to a wire rack; let cool completely. Finely grind cardamom in a spice grinder. Pass through a large-mesh sieve; set aside.

  2. Make the streusel: Whisk flour, brown sugar, 3/4 teaspoon ground cardamom, and the salt in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs; set aside.

  3. Coat a 10-inch nonstick angel food cake pan with cooking spray; set aside.

  4. Make the cake: Sift flour, baking powder, baking soda, 3/4 teaspoon ground cardamom, the cinnamon, and salt into a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Reduce speed to medium. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the yogurt. Mix in vanilla.

  5. Spoon half of the batter into prepared pan. Sprinkle with 2 1/2 cups streusel. Top with remaining batter. Squeeze remaining streusel into large and small clumps; sprinkle on top of batter. Bake until golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack; let cool 10 to 15 minutes. Remove cake from pan by slightly raising removable center piece; invert onto baking sheet, and then reinvert onto wire rack to cool completely.

Reviews Add a comment

  • gkazumi
    5 NOV, 2011
    I wouldn't repeat making this cake. Unlike most of Martha's recipes, which I like alot, I thought this cake was dense and heavy and nothing special having cardamom in it. Streusel was same color as cake and it was difficult to destinguish where the streusel was in the middle of the cake.
    Reply
  • JAusten
    8 OCT, 2011
    Why don't you have a print feature so I can just copy the recipe? Thanks.
    Reply
  • mstelter
    15 FEB, 2011
    This cake was amazing! Easy to make, only takes about a half hour of actual work, and it looks like it took hours. Mine literally looked like the picture in the magazine and I am not that great of a cook. Delicious with coffee or milk! Substitute walnuts or other nut for a different taste or texture. Recommended for everyone!
    Reply
  • vikki88
    31 MAR, 2010
    In the directions, it says to use 3/4 teaspoons ground cardamom in the streusel and 3/4 teaspoon in the cake mix.
    Reply
  • Northern_Julia
    26 DEC, 2009
    Next time I make this I'll will add more cardamom and cut the recipe for streusel in half.
    Reply
  • lolo1212
    23 NOV, 2009
    can you use cardamom from the jar? If so, how much???
    Reply
  • catalinablair
    5 JUL, 2008
    Get ready for your house to smell like an amazing bakery if you choose to make this coffee cake. It is delicious!
    Reply