Cardamom-Crumb Coffee Cake

May/June 2008

Your rating: None Average: 3.8 (31 votes)

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.

"I made a deep dish mango cardamom version using this recipe - turned out great! here are the deets: "
Cardamom-Crumb Coffee Cake

5 Reviews for Cardamom-Crumb Coffee Cake

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.

Healthy, whole grain, low sugar

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!

flavorful, moist

I made a deep dish mango cardamom version using this recipe - turned out great! here are the deets:


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!


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!


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