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.

Marie Simmons
Source: EatingWell Magazine, May/June 2008


Recipe Summary

1 hr 15 mins


Oatmeal Crumb


Instructions Checklist
  • 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.

  • To prepare cake: Preheat oven to 350 degrees F. Coat an 8-inch-square pan with cooking spray.

  • 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.

  • 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.

  • 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 Facts

300 calories; protein 6.1g; carbohydrates 40.9g; dietary fiber 3.1g; sugars 19.1g; fat 13.5g; saturated fat 4.6g; cholesterol 47.1mg; vitamin a iu 232.5IU; vitamin c 0.3mg; folate 9.9mcg; calcium 96.9mg; iron 3.8mg; magnesium 27.7mg; potassium 136.6mg; sodium 239mg; thiamin 0.1mg; added sugar 18g.

Reviews (2)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
I made a deep dish mango cardamom version using this recipe - turned out great! here are the deets: Read More
Rating: 5 stars
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! Read More