Cardamom-Crumb Coffee Cake

Cardamom-Crumb Coffee Cake

5 Reviews
From: EatingWell Magazine May/June 2008

Cardamom's distinctive floral and spice aroma makes for a delicious and unique coffee cake. A member of the ginger family, it is widely used in the baking of Scandinavia and the dishes of Eastern India. If you prefer to go more traditional, cinnamon also works wonderfully in this cake.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • Oatmeal Crumb
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup packed light brown sugar
  • 1 cup old-fashioned rolled oats, divided
  • 1/4 cup white whole-wheat flour, or whole-wheat pastry flour
  • 1/2 teaspoon ground cardamom, or cinnamon
  • 1/4 cup chopped walnuts
  • Cake
  • 2 cups white whole-wheat flour or whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cardamom or cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup packed light brown sugar
  • 1 cup nonfat buttermilk (see Tip)
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract


  • Active

  • Ready In

  1. To prepare oatmeal crumb: Combine butter, 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor. Process until the mixture is crumbly. Turn out into a bowl and add the remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.
  2. To prepare cake: Preheat oven to 350 °F. Coat an 8-inch-square pan with cooking spray.
  3. Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or cinnamon), baking soda and salt together in a large bowl. Whisk eggs and 1/2 cup brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil and vanilla. Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.
  4. Spread half the batter in the prepared pan. Sprinkle half the oatmeal crumb evenly on top. Spoon the remaining batter over the crumbs and gently spread in an even layer. Top with the remaining oatmeal crumb.
  5. Bake the coffee cake until browned and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes. Serve warm.
  • Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; add about 10 minutes to the baking time.
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 300 calories; 13 g fat(5 g sat); 3 g fiber; 41 g carbohydrates; 6 g protein; 10 mcg folate; 47 mg cholesterol; 19 g sugars; 18 g added sugars; 233 IU vitamin A; 0 mg vitamin C; 97 mg calcium; 4 mg iron; 239 mg sodium; 137 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 other carbohydrate, 2 1/2 fat

Reviews 5

December 21, 2013
profile image
By: EatingWell User
Not what I expected Our home is at 3300 feet elev so baking can be a challenge. This cake was dry. It seemed to need more sugar and more fat. I know it's eating well recipe, but most recipes from this site work for me. Also, neither my husband nor I thought there was enough cinnamon flavor even though I used more than what the recipe called for. I made bread pudding out of the leftovers. Pros: Healthy, whole grain, low sugar Cons: Dry
April 24, 2012
profile image
By: Sarah
Yummy! This cake was really good, especially with my morning coffee. The filling layer just kind of disappeared though which was disappointing. I used cardamom for the filling and topping, and cinnamon in the actual batter. It worked out well. My kids loved it too! Pros: flavorful, moist Cons: A little too thick. Maybe a larger pan would be better
July 07, 2010
profile image
By: EatingWell User
I made a deep dish mango cardamom version using this recipe - turned out great! here are the deets:
March 20, 2010
profile image
By: EatingWell User
The cardamom really makes this cake exotic and special. I love that this uses wheat flour and oatmeal to make it healthier. We will definitely make this recipe again!
February 06, 2010
profile image
By: EatingWell User
Oh how delicious! I love this cake. Instead of cardamom, I added in a little ginger with the cinnamon. The walnuts are a very nice touch. I didn't add in the 1/4 cup canola oil and opted for 1 T olive oil instead; cake still came out great. Half of it is gone since the morning!