Recipe: Orange Cardamom Coffee Cake

Coffee Cake has always been a favorite of mind. The sweet, crumbly topping; the excuse to eat cake when it’s not dessert. What more could you love?

Sometimes a new twist on an old classic is just the ticket. This Orange Cardamom Coffee Cake is different enough to make people notice, but traditional enough to still be coffee cake. It’s the perfect afternoon pick-me-up, with it’s combination of subtle coffee flavor, wake-me-up citrus and not so much sugar as to make it too sweet.

Orange Cardamom Coffee Cake

Orange Cardamom Coffee Cake

Ingredients

    For the Cake:
  • 2 C flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 tsp cardamom
  • 1 tsp instant espresso powder (I like Starbuck's Via)
  • 2/3 C sugar
  • 2 tsp orange zest
  • 1 stick butter, melted
  • 2 large eggs
  • 1/2 C whole milk
  • 1/2 C cold coffee
  • 1 1/2 tsp vanilla
  • For the Topping:
  • 1/2 C flour
  • 1/2 walnut pieces
  • 1/3 C sugar
  • 1 tbs orange zest
  • 1/2 instant espresso powder
  • 1/2 tsp cardamom
  • 1/2 stick butter at room temperature, cut into 8 pieces

Instructions

  1. Preheat oven to 400F
  2. Line an 8x8 cake pan with parchment and spray with coconut oil
  3. For the topping:
  4. Combine all ingredients and use your fingers to blend in the butter
  5. Try and smoosh the butter so there are different sized crumbs, the largest the size of a lima bean
  6. For the cake:
  7. Whisk the dry ingredients together in a medium bowl
  8. Whisk the eggs in a small bowl
  9. Whisk the wet ingredients together with the eggs
  10. Pour wet ingredients into the medium bowl with the dry ingredients
  11. Stir until just combined
  12. Pour into the prepared pan
  13. Evenly sprinkle topping and press lightly into the batter
  14. Bake at 400F for 30-35 minutes, until lightly browned and a toothpick inserted into the middle comes out clean. The middle might puff up and that is ok.
  15. Cool on a wire rack
  16. When ready to serve, use parchment to transfer the cake to a cutting board
  17. The cake keeps well tightly wrapped up to four days on the counter, a week in the fridge or 3 months in the freezer

Notes

http://greenbabyguide.com/2015/02/25/recipe-orange-cardamom-coffee-cake/

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