Cardamom coffee cake


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It’s been sometime since I posted a cake recipe on this blog and what better to break the monotony than a coffee cake. The thing about coffee cakes is that apart from pairing ‘oh so beautifully’ with a strong cup of caffeine they are scrumptious just on their own for moments when you want to eat something sweet but not overwhelmingly so.

Cardamom is such a rich exotic spice with an almost romantic ring to it with curious undertones of mystery and an enticing allure of the East so rare in cakes and with a crispy crumb on top this cake is two layers of delicious, resonating with cardamom in each bite, hefty with flavours and yet symbiotically submitting when paired with a cup of coffee or even tea, because cardamom does go well with tea.

 

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these ingredients might seem like a lot but that’s only because there are two parts to this cake. A crispy nutty crumb and a base cake.

 

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first with the crumb topping. Into a bowl add flour (please excuse the lighting)

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walnuts

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brown sugar

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cardamom

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and mix with a fork until ingredients are equally dispersed.

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finally add room temperature butter to form the crumbs

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mix thoroughly

 

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until nice fat crumbs or rather buttery nutty lumps are formed. Set aside.

 

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for the dry ingredients in a separate bowl mix sugar, flour

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baking powder, baking soda

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and cardamom

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mix well and keep aside

 

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Now we get mixing to wet ingredients and also learn how exactly galaxies came to be formed. In a clean bowl add coconut oil

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vanilla extract and coffee

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milk and eggs

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check out your handywork at creating the universe

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now for some orange liquor

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and a quick whisk to disperse everything

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into a murky reality

 

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now it’s just a question of adding the wet to the dry, much like life.

 

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and stirring it all together to form a lovely terracotta mixture of cardamom flavoured dreams.

 

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pour into a well greased baking tin

 

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top with buttery crumbs

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take a moment to gaze at the beauty that is this cardamom crumb cake before plunging it into the depths of a furnace that is your oven to bake at 200º for 40-45 minutes or until a knife inserted in the center comes out clean

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after 45 minutes this is what you’ll be rewarded with.  beautifully bronzed looking slab of spiced haven.

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let it rest for at least ten minutes before taking it out of the tin. It’ll be a moist flavourful cake with a rather delicious, even crispy topping. It’s the crumb topping that offsets flavours of this cake, giving it texture that comes in with a surprising cardamom punch.

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serve warm with a strong cup of love.



Ingredients 

For the crumb topping:

Flour: 60g (1/2cup)

Walnuts: 60g (1/3cup)

Butter: 80g  (1/3cup)

Brown sugar: 80g (1/3cup)

Cardamom: 3/4 tsp

Note: I used regular cardamom pods and crushed the seeds to make a rough powdered texture

For the cake:

Flour: 150g (2cups)

Sugar: 145g (3/4cup)

Baking soda: 1/2 tsp

Baking powder: 1 heaped tsp

Eggs: 2

Cardamom: 1 tsp

Vanilla extract: 1tsp

Coconut oil: 120mls (1/2cup)

Coffee: 60mls (double shot)

Milk: 65mls (1/3cup)

Orange liqueur (optional): 30 mls (single shot)


Recipe instructions:

making crumbs: mix together walnuts, flour, brown sugar and cardamom. Add the butter and using either fingers or a fork mix everything together until it forms crumbs.

making cake: Mix together flour, sugar, baking powder, soda and cardamom and keep aside.

In a separate bowl whisk together coconut oil, vanilla, eggs, coffee and orange liqueur if using and once blended well pour into the dry ingredients and mix to form batter. Pour into a greased baking dish and top with crumb toppings. Bake at 200º for 40-45 minutes until a knife inserted in the middle comes out clean.

Let it rest for an additional 10 minutes before serving.

Enjoy!

 

 

 

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