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Buttermilk and Cardamom Coffee Cake

  • 16servings
  • 80minutes
  • 203calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, H, D
MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the crumb:

  2. 5 1/2 tablespoons butter, unsalted cold and cut into small pieces

  3. 1/3 cup brown sugar packed, or up to

  4. 1/2 cup if you prefer sweeter

  5. 1 cup rolled oats divided, or oats, quick cooking

  6. 1/4 cup pastry flour, whole wheat

  7. 1/2 teaspoon cardamom seeds ground, or cinnamon

  8. 1/3 cup walnuts toasted and chopped

  9. For the cake:

  10. 2 cups pastry flour, whole wheat

  11. 2 teaspoons baking powder

  12. 1 teaspoon cardamom seeds ground, or cinnamon, or half cardamon and half cinnamon

  13. 1/2 teaspoon baking soda

  14. 1/4 teaspoon salt

  15. 2 large eggs

  16. 1/3 cup brown sugar packed, you can add more if you prefer sweeter

  17. 1 cup buttermilk

  18. 4 tablespoons canola oil

  19. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. For the oatmeal crumb:

  2. Add butter, 1/3 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor.

  3. Process until the mixture is crumbly.

  4. Transfer into a bowl and add the remaining 1/2 cup oats and walnuts.

  5. Mix well with a fork.

  6. For the cake:

  7. Preheat oven to 350°F.

  8. Coat an 8-inch-square pan with cooking spray.

  9. Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or/and cinnamon), baking soda and salt together in a large bowl.

  10. Add eggs and 1/2 cup brown sugar in a medium bowl, whisk until well blended, gradually whisk in buttermilk, oil and vanilla.

  11. Pour the wet ingredients to the dry ingredients, stirring thoroughly blend the ingredients together.

  12. Pour half the batter evenly in the prepared pan.

  13. Sprinkle half the oatmeal crumb evenly on top.

  14. Spread the remaining batter evenly over the crumbs.

  15. Sprinkle with the remaining oatmeal crumb.

  16. Bake the coffee cake until browned and a wooden stick inserted in the center comes out clean, 36 to 42 minutes.

  17. Allow to cool for at least 15 minutes.

  18. Serve warm or at room temperature..

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