Cardamom Coffee Cake

Name: Cardamom Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (250 g) all-purpose flour; 1½ tsp (6 g) baking powder; 1 tsp (4 g) ground cardamom; ¼ tsp (1½ g) salt; 13 tbsp (184 g) unsalted butter, softened to room temperature; 1⅛ cups (355 g) honey; 3 large eggs, at room temperature; 1 cup (240 ml) strong brewed coffee, cooled to room temperature; 1 tsp (5 ml) vanilla extract; ½ cup (120 g) plain yogurt

From the MyKitchenBank Kitchen

A tender, aromatic Middle Eastern-inspired cake infused with warm cardamom and rich brewed coffee, finished with a honey glaze. The spice and coffee flavors deepen as the cake sits, making it even better the next day. Perfect for afternoon tea or as an elegant dessert.

Prep: 15 min
Cook: 45 min
Wait: 50 min
Total: 1 hr 50 min
Makes: 1 cake (8 slices)

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Steps

Before you start

Preheat your oven to 350°F (175°C)
Soften butter to room temperature for 1 hour
Brew strong coffee and let it cool completely
Prepare a 9-inch round cake pan by greasing and lightly flouring it

1
Preheat and prepare panOven 350°F / 175°C
- Preheat your oven to 350°F (175°C / gas mark 4).
- Grease a 9-inch (23 cm) round cake pan thoroughly with butter or cooking spray, then dust the bottom and sides lightly with flour.
- Tap out any excess flour.
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Ready when: Oven is fully preheated to temperature
Tip: A lightly floured pan prevents sticking and helps the cake release cleanly
2
Mix dry ingredients
- In a medium bowl, whisk together the flour, baking powder, ground cardamom, and salt until evenly combined with no lumps.
- Set aside.
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Ready when: Dry ingredients are evenly mixed with no visible streaks
Tip: Whisking aerates the dry ingredients and distributes the cardamom evenly
3
Cream butter and honey
- In a large mixing bowl, beat the softened butter and honey together for 2–3 minutes until the mixture is light, fluffy, and pale in color.
- Scrape down the sides of the bowl halfway through beating.
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Ready when: Mixture is noticeably lighter in color, fluffy, and increased in volume
Tip: This creaming step incorporates air, which helps the cake rise; don't rush it
4
Beat in eggs
- Add the eggs one at a time, beating well after each addition (about 30 seconds per egg).
- Make sure each egg is fully incorporated and the batter looks smooth before adding the next.
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Ready when: Batter is smooth, emulsified, and pale; no streaks of egg white remain
Tip: Room-temperature eggs blend smoothly and create a better emulsion than cold eggs
5
Combine wet and dry
- Stir the vanilla extract into the cooled coffee.
- Beginning with the dry flour mixture, alternate adding the dry ingredients and the coffee-yogurt mixture to the butter mixture, dividing each into 3 dry additions and 2 wet additions.
- Mix on low speed (or by hand) until just combined—stop mixing as soon as you no longer see dry streaks.
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Ready when: No dry streaks remain, but the batter is not overmixed
Tip: Overmixing develops gluten and makes the cake tough and dense; stop as soon as you can't see flour
6
Transfer and tap pan
- Pour the batter into the prepared cake pan and smooth the top gently with a rubber spatula.
- Tap the pan firmly on the counter 2–3 times to release large air bubbles trapped in the batter.
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Ready when: Batter is level and centered, and a few bubbles have risen to the surface
Tip: Tapping the pan prevents large air pockets from creating tunnels in the baked cake
7
Bake the cakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 35–40 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- The cake should be golden brown on top and spring back when lightly touched.
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Ready when: Toothpick inserted in center is clean or has just a few moist crumbs; cake is golden brown and springs back when touched
Tip: Don't open the oven door before 30 minutes, or the cake may collapse from the temperature drop
8
Cool in pan
- Remove the cake from the oven and let it rest in the pan for 10 minutes.
- This allows the cake to firm up slightly so it won't fall apart when unmolded.
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Ready when: Cake has cooled enough to handle and has begun to pull slightly from the sides of the pan
9
Unmold and cool completely
- Run a thin knife or offset spatula around the edges of the cake to loosen it from the pan.
- Invert the cake onto a wire cooling rack, then turn it right-side up.
- Let the cake cool completely to room temperature, about 35–40 minutes.
- Do not glaze until the cake is completely cool, or the glaze will melt and slide off.
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Ready when: Cake is completely cool to the touch
Tip: A warm cake will cause the glaze to pool and run; patience here ensures a beautiful finish
10
Make and apply glaze
- While the cake cools, combine the honey (⅓ cup / 100g), strong brewed coffee (2 tbsp / 30ml), and butter (1 tbsp / 14g) in a small saucepan over medium-low heat.
- Stir gently until the butter melts and the glaze is smooth and combined, about 2 minutes.
- Remove from heat and let cool for 1–2 minutes until it is pourable but not piping hot.
- Once the cake is completely cool, place it on a serving plate.
- Drizzle the glaze over the top, letting it drip naturally down the sides, or use a pastry brush to apply it evenly.
- Let the glaze set for 5 minutes before slicing.
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Ready when: Butter is melted and glaze is smooth and pourable; glaze on cake has set and is no longer glossy
Tip: If the glaze cools and becomes too thick to drizzle, warm it very gently on the stove for 20–30 seconds

Good to know

Tips

Toast whole cardamom pods in a dry skillet over medium heat for 2 minutes until fragrant, then grind in a spice grinder for maximum flavor and aroma—this elevates the cake significantly
Don't skip the creaming step (butter and honey together); it incorporates air that makes the cake light and tender rather than dense
The coffee flavor is subtle but deepens the cake's character without making it taste like coffee cake; use strong brewed coffee for best results
Make the glaze while the cake cools so it's ready to apply as soon as the cake reaches room temperature

Make ahead

The cake keeps well for 2 days: store it covered at room temperature, and the flavors deepen overnight. The glaze can be made up to 4 hours ahead and stored in a covered container at room temperature; rewarm gently if needed before applying.

Storage & reheating

**Room temperature:** Cover the glazed cake loosely with plastic wrap or a cake dome; it keeps for up to 3 days. **Refrigerator:** Cover tightly and refrigerate for up to 5 days; bring to room temperature for 30 minutes before serving. **Freezer:** Wrap the unglazed cake tightly in plastic wrap and then foil; freeze for up to 1 month. Thaw at room temperature (about 3 hours), then glaze as directed.

Substitutions

plain yogurt → sour cream or Greek yogurt. Use the same amount; both add tanginess and moisture in place of plain yogurt
honey → light brown sugar or white sugar. Use about 1 cup (200g) total for the cake and glaze combined; reduce coffee in the glaze slightly to avoid excessive sweetness
strong brewed coffee → 1 tablespoon instant espresso powder mixed into warm water. Dissolve the powder in hot water and let cool before using; this creates a more concentrated coffee flavor
ground cardamom → ¾ teaspoon cardamom pods, freshly ground, or ½ teaspoon ground cinnamon plus ¼ teaspoon ground cloves. Freshly ground cardamom has superior flavor; the spice blend offers a different but warm profile