Crumbly Cardamom & Cinnamon Coffee Cake Recipe

I love cardamom and I love it even more when it’s combined with cinnamon. Funny enough this cake does not contain any coffee. The name suggests that you should be eating this alongside a coffee. This cake and coffee sure go well together.

It has been selling pretty well on the coffee bar at work lately, so I thought I’d share the recipe here too. Once again using my Lloyds Pans pizza pan as I did for the brownie, blueberry slice, and raspberry crumble cake.

As of now I think the pan has been used more often for other bakes than pizza. Just goes to show the versatility of it. The dimensions of it are 8in x 10in x 2.25in (20cm x 25cm x 5.5cm). You can bake the cake in a pan that is larger.

The total mass of the cake is just over 1.1kg (2.5lb)

Watch the video down below for detailed instructions.

Ingredients

For the filling –

40g (1.4oz) sugar (you can use whichever sugar you like)

10g (0.35oz) flour

3g (0.1oz) cinnamon

2g (0.07oz) powdered cardamom

For the topping –

50g (1.75oz) sugar

70g (2.5oz) flour

4g (0.14oz) cinnamon

40g (1.4oz) butter cubes (cold)

Pinch of salt

For the cake batter –

150g (5.3oz) melted butter

200g (7oz) sugar

10g (0.35oz) vanilla paste

3 medium eggs (150g; 5.3oz)

150g (5.3oz) plain yogurt

250g (8.8oz) all-purpose flour

5g (0.17oz) baking powder

Pinch of salt

Method

1. Pre-heat the oven to 160C (320F) with the fan on.
2. Make the filling. In a small bowl combine the sugar, flour, cinnamon, and cardamom. Mix together and leave on the side.
3. Make the topping. In a large bowl combine the sugar, flour, cinnamon, and pinch of salt. Mix well. Add the butter and break it up until the mix becomes crumbly and uniform. Leave on the side until needed. You can make the filling and topping a day ahead of time to save time on baking day.
4. Make the cake batter. In a large bowl combine the melted butter, sugar, and vanilla paste. Whisk to dissolve the sugar.
5. Add three tablespoons of the flour to prevent the mix from splitting. Whisk again.
6. Add the eggs and whisk. Then add the yogurt and whisk once more.
7. Finally add the flour and baking powder. And you guessed it – whisk again! Make sure it’s nice and smooth. Transfer the mix to a piping bag if you have one.
8. Assemble the cake. Pipe or spoon half of the mix in a non-stick paper lined baking tray. Sprinkle evenly with the filling. Top with the other half of the cake mix.
9. Finally sprinkle the topping all over the cake in an even layer.
10. Bake for 1 hour.
11. Leave the cake to cool down for 1 hour and then refrigerate until cold. This will make it easier to slice and you will get tidier, straighter pieces out of it.
12. Let it come up to room temperature before serving.