I know that every time I post about anything, I’m always exclaiming that it’s my favorite thing. Well, it’s true for this. Cardamom is my favorite! If it’s not your thing, just substitute cinnamon. Also, feel free to use one type of flour and fat instead of this combination; I like what it does to the texture and moisture level. It seems lighter and moister, but maybe that’s just my imagination!
cardamom coffee cake
for the cake:
3/4 cup cake flour
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1 and 1/2 teaspoons ground cardamom
1/4 teaspoon salt
3/4 cup greek yogurt, full-fat
1/4 cup canola oil
1/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
for the crumb:
1/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon cardamom
1 cup walnuts
4 Tablespoons melted butter
Heat oven to 350 degrees F. Butter or grease an 8” x 8” square pan. Set aside. Get the greek yogurt and other ingredients to room temperature. Combine all the crumb ingredients in another bowl and stir until combined. Set aside.
Sift together the cake flour, all-purpose flour, baking powder, baking soda, cardamom, and salt into a bowl and stir with a whisk several times and set aside.
In another bowl, cream the oil and butter with the sugar and add the eggs and vanilla and beat all together until smooth.
Add about half the flour mixture and beat until all is moistened. Add half the greek yogurt and blend in until no more streaks. Repeat with the rest of the four mixture, blending until moistened, then add the rest of the yogurt again and blend.
Pour the batter into the prepared pan and level with a small spatula or the back of a spoon.
To make the crumb mixture, add all the ingredients for the crumb mixture in a bowl and stir with a spoon or your clean fingers. Spoon or drop dollops of the mixture on top of the cake batter in the pan and smooth with a small spatula or with the back of a spoon.
Bake in the center of the oven at 350 degrees F. for about 40 minutes or so until the top edges are browned and the top middle part appears baked and doesn’t look wet. Remove from the oven and leave to cool on a wire rack for 20 minutes before cutting and serving.