Knock your guests socks off this Holiday season with a cardamom spiced coffee cake. High protein yogurt, whole wheat flour and oats make this version a bit healthier.
I’m not much of a baker. But when the seasons change and it gets cool outside, I’m a sucker for a warm, spice filled, carby something of a snack. Enter coffee cake. This month’s Recipe Redux challenge is fully responsible for this coffee cake. Redux members are baking up quick breads of all sorts this month and sharing them with you to celebrate the holidays.
I absolutely love coffee cake. If I ever have to decide between pastries at a coffee shop and this crumbly cake is an option, hands down it wins every time. I love the contrast between the simple, soft cake base and the crispy brown sugar crumble on top. I think it’s enjoyed best by taking a generous bite, then immediately taking a sip of black coffee. Let the brown sugar sweeten your coffee and the coffee add some boldness to your cake. In fact, I’m doing it as I write this post and it’s making me happier than I’ve been all week.
It’s the simple things in life 🙂
Because I’ve never made this before, I used David Lebovitzs’ recipe as a guide. I swapped a few things out to make it a bit healthier; whole wheat flour instead of white, less sugar, more oats instead of flour in the crumble. I also added what I consider to be the star of the show here, cardamom.
I bought these cardamom pods a while back and haven’t been sure what to use them in. As I was preparing the batter today, I had an “ahah!” moment and grabbed the pods…”I shall make a vanilla-cardamom coffee cake!” Cardamom smells heavenly. I might just hide a pod or two around the house for constant cardamom aroma.
Another swap I made was to use Siggi’s Vanilla yogurt. You know, the good stuff. It added another layer of the vanilla flavor I was going for.
Give this recipe a whirl and let me know what you think. Not only is it a festive dessert to bring to a holiday party, but it would also be a nice treat to bring to Monday morning’s meeting 🙂
Vanilla Cardamom Coffee Cake
(adapted from David Lebovitz – instead of using a 9-inch pan, I used a loaf pan. Ingredient amounts here have already been halved to accommodate the loaf pan)
1/4 cup whole wheat flour + 1/4 cup rolled oats
1/3 cup packed brown sugar
1 TBS ground cinnamon
1/8 tsp salt
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1/2 tsp ground cardamom
1/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 cup whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 TBS ground cardamom
1/2 cup Siggi’s Vanilla Yogurt
1 large egg
2 teaspoons vanilla extract
- To make the topping, mix all topping ingredients in a bowl and set aside.
- Butter (or line with parchment paper) a loaf pan and set aside. Preheat oven to 325.
- Using a standing mixer or a bowl and wooden spoon, cream the butter and sugar. Add the egg and mix until combined.
- In another bowl, whisk the flour, salt, cardamom, baking powder and soda until well combined. Pour half of this mixture in with the creamed butter and sugar and mix well.
- Next mix in the yogurt, then the remaining of the flour mixture. Stir until incorporated.
- Pour batter into loaf pan and evenly distribute with a spatula. Using your hands, spread the brown sugar crumble on top, gently pressing most areas into the batter.
- Bake on the middle rack for 30-35 minutes, or until a knife comes out clean. Be sure not to over bake as it may become too dry.
- Let cool before cutting. Cut into long slices or as a square cake pieces.
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