Basic Orange-Cardamom Coffee Cake
By Amanda LuchtelPublished on August 24, 2021
Time
1¼ hours, plus 30 minutes cooling
Yield
Serves 9
Ingredients
Filling and Streusel
¾ cup packed (5¼ ounces/149 grams) dark brown sugar 1 tablespoon ground cinnamon ½ teaspoon table salt ½ cup (2½ ounces/71 grams) all-purpose flour 4 tablespoons unsalted butter, meltedCake
2¼ cups (11¼ ounces/319 grams) all-purpose flour 1¼ cups (8¾ ounces/248 grams) granulated sugar 1 tablespoon grated orange zest 1¼ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon ground cardamom ¾ teaspoon table salt 12 tablespoons unsalted butter, melted1 large egg plus 1 large yolk, lightly beaten2 teaspoons vanilla extract 1 cup whole milkBefore You Begin
We developed this recipe using a metal baking pan. If using a glass or ceramic baking dish, increase the baking time to 55 minutes and let the cake cool for 45 minutes before cutting it. We prefer dark brown sugar in this recipe, but you can use light brown sugar instead.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with vegetable oil spray. Combine brown sugar, cinnamon, and salt in medium bowl. Reserve ¼ cup packed brown sugar mixture for filling. Stir flour into remaining brown sugar mixture. Add melted butter and mix until no dry spots remain and mixture forms clumps; set aside streusel.
- Whisk flour, granulated sugar, orange zest, baking powder, baking soda, cardamom, and salt together in large bowl. Stir in milk, melted butter, egg and yolk, and vanilla until just combined. Pour 2¼ cups batter into prepared pan and spread into even layer. Sprinkle reserved brown sugar mixture evenly over batter. Dollop remaining batter evenly over filling and spread to edges of pan with offset spatula. Crumble streusel into pea-size crumbs evenly over top layer of batter.
- Bake until center of cake is set and toothpick inserted in center comes out with few moist crumbs attached, 45 to 50 minutes. Let cake cool in pan on wire rack for 30 minutes. Cut into 9 squares and serve warm, or let cool completely before cutting and serving. (Cake can be stored in airtight container at room temperature for up to 3 days.)
for the filling and streusel
for the cake
Time
1¼ hours, plus 30 minutes coolingYield
Serves 9Ingredients
Filling and Streusel
Cake
Test Kitchen Techniques
Ingredients
Filling and Streusel
Cake
Test Kitchen Techniques
Ingredients
Filling and Streusel
Cake
Test Kitchen Techniques
Why This Recipe Works
Coffee cake as we know it today is a crumbly, sweet treat with layers of streusel. Unlike yeast-leavened breakfast pastries that require long rising times or those baked in special pans, this chemically leavened version of coffee cake comes together quickly and requires only two bowls, a few measuring spoons and measuring cups, and a square baking pan—it's so easy that you could pass the recipe to the kids. We even developed this with everyday ingredients that most people keep on hand: milk, eggs, butter (melted, for ease of mixing), and all-purpose flour. Measuring out the batter for the bottom layer (about two-thirds of the batter) was essential in keeping the filling from sinking to the bottom of the pan. To create a soft and sweet cinnamon swirl in the center with hearty crumbles on top, we used the streusel mixture for both the filling and the top but omitted the flour and butter in the portion for the filling to avoid a grainy, sandy interior. We stirred citrusy orange zest and fruity ground cardamom into the batter for a variation inspired by bold Lebanese coffee steeped with cardamom pods and finished with orange blossom water.
Before You Begin
We developed this recipe using a metal baking pan. If using a glass or ceramic baking dish, increase the baking time to 55 minutes and let the cake cool for 45 minutes before cutting it. We prefer dark brown sugar in this recipe, but you can use light brown sugar instead.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with vegetable oil spray. Combine brown sugar, cinnamon, and salt in medium bowl. Reserve ¼ cup packed brown sugar mixture for filling. Stir flour into remaining brown sugar mixture. Add melted butter and mix until no dry spots remain and mixture forms clumps; set aside streusel.
- Whisk flour, granulated sugar, orange zest, baking powder, baking soda, cardamom, and salt together in large bowl. Stir in milk, melted butter, egg and yolk, and vanilla until just combined. Pour 2¼ cups batter into prepared pan and spread into even layer. Sprinkle reserved brown sugar mixture evenly over batter. Dollop remaining batter evenly over filling and spread to edges of pan with offset spatula. Crumble streusel into pea-size crumbs evenly over top layer of batter.
- Bake until center of cake is set and toothpick inserted in center comes out with few moist crumbs attached, 45 to 50 minutes. Let cake cool in pan on wire rack for 30 minutes. Cut into 9 squares and serve warm, or let cool completely before cutting and serving. (Cake can be stored in airtight container at room temperature for up to 3 days.)
for the filling and streusel
for the cake
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments