Rosemary & Cardamom Almond Coffee Cake
Indulge in the aromatic bliss of this Rosemary & Cardamom Almond Coffee Cake, where the warm, spicy notes of cardamom harmonize perfectly with the nutty crunch of coarsely chopped almonds. Inspired by renowned Toronto chef Christine Cushing, this luscious cake serves as a delightful centerpiece for any brunch or coffee gathering. With its tender crumb, decadent buttery flavor, and a hint of sophistication from fragrant rosemary, each slice is an invitation to savor the moment. Elevate your baking with this enchanting recipe that balances comfort and elegance—a perfect way to impress your loved ones or to enjoy a quiet afternoon with a cup of coffee.
12
Servings
N/A
Calories
15
Ingredients
Ingredients
Almonds, with skin
1/2 cup (coarsely chopped)
Brown sugar
3 tablespoons (packed)
All-purpose flour
2 tablespoons
Cardamom
1 teaspoon
Unsalted butter
3 tablespoons (melted)
All-purpose flour
2 cups
Baking powder
1 teaspoon
Salt
1/4 teaspoon
Cinnamon
1/2 teaspoon
Baking soda
1 1/4 teaspoons
Unsalted butter
1 cup (at room temperature)
Light brown sugar
1 cup (packed)
Eggs
2 large
Vanilla extract
1 teaspoon
Sour cream
1 cup
Instructions
1
Preheat your oven to 350°F (175°C) and line an 8-inch springform pan with parchment paper, ensuring to grease the sides for easy removal.
2
In a medium bowl, combine the coarsely chopped almonds, packed brown sugar, all-purpose flour, and cardamom. Drizzle in the melted butter and mix with a fork or your fingertips until crumbly. Set aside.
3
In a separate large bowl, sift together the flour, baking powder, salt, cinnamon, and baking soda. Set aside.
4
In another large mixing bowl,cream the room temperature butter and packed light brown sugar together until the mixture is light and fluffy, roughly 4-5 minutes.
5
Add the eggs one at a time into the butter-sugar mixture, mixing well between each addition to fully incorporate. Follow with the vanilla extract.
6
Gradually add the dry ingredient mixture in three additions, alternating with the sour cream. Start and end with the dry ingredients, beating just until combined. Make sure to scrape down the sides of the bowl and beat for an additional minute to develop the structure of the cake.
7
Pour half of the prepared batter into the lined springform pan, spreading it evenly. Sprinkle half of the almond mixture over the batter.
8
Layer the remaining batter over the almond mixture, spreading it out evenly. Top with the remaining almond mixture.
9
Bake in the middle rack of the preheated oven for 50 to 60 minutes, or until a knife inserted into the center of the cake comes out clean.
10
Allow the cake to cool in the pan on a wire rack for about 20 minutes before carefully removing it from the pan. Let it cool completely before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rosemary & Cardamom Almond Coffee Cake?
It is an aromatic and luscious cake that combines the spicy notes of cardamom with the nutty crunch of almonds and a buttery crumb.
Who inspired this specific coffee cake recipe?
This recipe was inspired by the well-known Toronto chef Christine Cushing.
How many servings does this recipe yield?
The recipe makes approximately 12 servings.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
What size and type of pan is required?
You will need an 8-inch springform pan for this recipe.
How should the springform pan be prepared?
Line the pan with parchment paper and grease the sides to allow for easy removal of the cake.
What are the ingredients for the almond topping?
The topping includes coarsely chopped almonds with skin, brown sugar, all-purpose flour, cardamom, and melted unsalted butter.
How do I make the topping mixture?
Combine the topping ingredients in a medium bowl and mix with a fork or your fingertips until the texture is crumbly.
What dry ingredients are sifted together for the batter?
Sift together all-purpose flour, baking powder, salt, cinnamon, and baking soda.
How long should the butter and sugar be creamed?
Cream the room temperature butter and light brown sugar for approximately 4 to 5 minutes until light and fluffy.
What kind of sugar is used in the cake batter?
The batter uses one cup of packed light brown sugar.
How should eggs be added to the mixture?
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
When should the vanilla extract be added?
Add the vanilla extract after the eggs have been fully mixed into the butter-sugar base.
What is the method for adding flour and sour cream?
Add the dry ingredients and sour cream in three alternating additions, starting and ending with the dry ingredients.
Why is it important to scrape the bowl and beat for an extra minute?
This step ensures all ingredients are incorporated and helps develop the necessary structure for the cake.
How is the batter layered into the pan?
Pour half the batter, sprinkle half the almond mixture, add the rest of the batter, and then top with the remaining almond mixture.
Where in the oven should the cake be baked?
The cake should be baked on the middle rack of the preheated oven.
What is the estimated baking time?
The baking time is typically between 50 and 60 minutes.
How do I check if the coffee cake is finished baking?
Insert a knife into the center of the cake; if it comes out clean, the cake is ready.
How long should the cake cool before removal?
Let the cake cool in the pan on a wire rack for about 20 minutes before carefully removing the sides.
What type of almonds should be used?
The recipe calls for almonds with skin that are coarsely chopped.
What spices provide the flavor profile for this cake?
The flavor is primarily driven by cardamom and cinnamon.
What is the purpose of sour cream in this recipe?
Sour cream adds moisture and richness, resulting in a tender crumb.
Is this cake appropriate for brunch?
Yes, it is specifically described as a delightful centerpiece for any brunch or coffee gathering.
What is the texture of the finished cake?
The cake has a tender crumb and a decadent buttery flavor with a crunchy nut topping.
Does the butter for the batter need to be room temperature?
Yes, using room temperature butter is essential for achieving a light and fluffy creamed mixture.
How much cardamom is used in the recipe?
The recipe uses one teaspoon of cardamom in the almond topping.
What kind of flour is best for this recipe?
Standard all-purpose flour is used for both the cake batter and the almond topping.
How does rosemary factor into the cake?
While listed in the name and description for sophistication and fragrance, ensure any added rosemary is finely prepared to complement the cardamom.
What recipe category does this fall under?
This recipe is categorized under Breads.