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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.

Source: Martha Stewart Living, January 2006


For the Streusel

For the Cake


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How would you rate this recipe?
  • 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.
  • JAusten
    8 OCT, 2011
    Why don't you have a print feature so I can just copy the recipe? Thanks.
  • 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!
  • 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.
  • Northern_Julia
    26 DEC, 2009
    Next time I make this I'll will add more cardamom and cut the recipe for streusel in half.
  • lolo1212
    23 NOV, 2009
    can you use cardamom from the jar? If so, how much???
  • 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!

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