Buttermilk & Cardamom Coffee Cake
.
Yield
16 servingsPrep
18 minCook
40 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crumb: | |||
| 5 ½ | tablespoons |
butter, unsalted
cold and cut into small pieces |
|
| ⅓ | cup |
brown sugar
packed, or up to 1/2 cup if you prefer sweeter |
*
|
| 1 | cup |
rolled oats
divided, or oats, quick cooking |
|
| ¼ | cup |
whole-wheat pastry flour
|
|
| ½ | teaspoon |
cardamom seeds
ground, or cinnamon |
|
| ⅓ | cup |
walnuts
toasted and chopped |
|
| For the cake | |||
| 2 | cups |
whole-wheat pastry flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
cardamom seeds
ground, or cinnamon, or half cardamon and half cinnamon |
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
brown sugar
packed, you can add more if you prefer sweeter |
*
|
| 1 | cup |
buttermilk
|
|
| 4 | tablespoons |
canola oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crumb: | |||
| 83 | ml |
butter, unsalted
cold and cut into small pieces |
|
| 79 | ml |
brown sugar
packed, or up to 1/2 cup if you prefer sweeter |
*
|
| 237 | ml |
rolled oats
divided, or oats, quick cooking |
|
| 59 | ml |
whole-wheat pastry flour
|
|
| 2.5 | ml |
cardamom seeds
ground, or cinnamon |
|
| 79 | ml |
walnuts
toasted and chopped |
|
| For the cake: | |||
| 473 | ml |
whole-wheat pastry flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
cardamom seeds
ground, or cinnamon, or half cardamon and half cinnamon |
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 79 | ml |
brown sugar
packed, you can add more if you prefer sweeter |
*
|
| 237 | ml |
buttermilk
|
|
| 6E+1 | ml |
canola oil
|
|
| 5 | ml |
vanilla extract
|
|
Directions
For the oatmeal crumb:
Add butter, ⅓ cup brown sugar, ½ cup oats, ¼ cup flour and ½ teaspoon cardamom (or cinnamon) in a food processor.
Process until the mixture is crumbly.
Transfer into a bowl and add the remaining ½ cup oats and walnuts.
Mix well with a fork.
For the cake:
Preheat oven to 350°F.
Coat an 8-inch-square pan with cooking spray.
Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or/and cinnamon), baking soda and salt together in a large bowl.
Add eggs and ½ cup brown sugar in a medium bowl, whisk until well blended, gradually whisk in buttermilk, oil and vanilla.
Pour the wet ingredients to the dry ingredients, stirring thoroughly blend the ingredients together.
Pour half the batter evenly in the prepared pan.
Sprinkle half the oatmeal crumb evenly on top.
Spread the remaining batter evenly over the crumbs.
Sprinkle with the remaining oatmeal crumb.
Bake the coffee cake until browned and a wooden stick inserted in the center comes out clean, 36 to 42 minutes.
Allow to cool for at least 15 minutes.
Serve warm or at room temperature..
