Quick Cardamon Coffee Cake
A delightful coffee cake infused with warm cardamom and cinnamon, topped with nuts. Perfect for breakfast or brunch, appealing to those who enjoy aromatic, flavorful baked goods.
Ingredients
Instructions
- Mix the flour, baking powder, crushed cardamom seed, and salt together.
- Stir in 1 cup of sugar.
- Cut in margarine until the mixture resembles peas.
- Add milk and stir quickly until blended.
- Spread the batter in a well-greased 9-inch square pan.
- Sprinkle with cinnamon mixed with sugar.
- Sprinkle with chopped nuts.
- Bake at 350°F for 40 to 45 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have cardamom, you can substitute with ground cinnamon or nutmeg for a different but delightful taste. Make sure to blend the batter quickly to avoid overmixing, which can lead to a dense cake. Adding a handful of chopped nuts or chocolate chips can enhance texture and flavor as well.
Serving Suggestions
This Quick Cardamom Coffee Cake is perfect for brunch or an afternoon snack. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. For a complete spread, consider adding Cheese Drops or serving alongside fresh fruit to balance the sweetness.
Storage & Reheating
To store leftovers, allow the cake to cool completely, then cover it with plastic wrap or store in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. To reheat, slice a piece and microwave it for about 10-15 seconds until warmed through, keeping it moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cardamon Coffee Cake contains roughly 423 calories, with 4g protein, 29g carbohydrates, and 33g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 878mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. It's best to use a mix of all-purpose and whole wheat flour to maintain the lightness of the cake while adding nutritional benefits.
Is there a gluten-free option for this recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains a binding agent like xanthan gum to help with the cake's structure.
How can I tell if the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If it has wet batter on it, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).