Cardamom Crumb Coffee Cake

Yield:

8 to 10 servings

Total Time:

Hands-on Time:

30 minutes minutes

Instructions

Butter a 9-inch cake pan with removable sides. Set aside.

Make the topping: In a medium-size bowl, stir together the brown sugar, flour, and cinnamon. Add the softened butter and use your fingertips to work it into a crumbly topping. Chill in the refrigerator while you prepare the cake.

Notes

If you don’t have buttermilk on hand, simply add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit 10 minutes before proceeding with the recipe. You can also substitute an equal amount of plain yogurt.

For the cake:

Ingredients

10 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light-brown sugar
1 large egg, plus 1 large egg yolk
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 teaspoon baking soda
1-1/2 teaspoons ground cardamom
1 cup buttermilk (see “Note”)

Instructions

Preheat your oven to 350°. Using a standing or handheld mixer, beat the butter with the sugars in a large bowl until fluffy, 3 to 4 minutes. Add the egg and egg yolk and beat to combine. In a medium-size bowl, whisk together the flour, baking powder, salt, baking soda, and cardamom. Add these dry ingredients to the butter mixture in thirds, alternating with the buttermilk. Stir, scraping down the sides occasionally, until evenly combined. Pour into the prepared cake pan.

Sprinkle the topping over the cake. Bake until the top is golden brown and a cake tester inserted into the center comes out clean, 45 to 55 minutes.

Set on a cooling rack for 20 minutes. Use a thin knife to loosen the cake from the sides of the pan. Carefully remove the sides, transfer the cake to a platter, and serve warm or at room temperature.