Orange Cardamom Coffee Cake

Coffee cake is a completely underrated snack cake. It’s perfect for breakfast, with afternoon tea, or even with a scoop of vanilla ice cream for dessert. This recipe is my spin on King Arthurs Sour Cream Coffee Cake. I switched sour cream for greek yogurt and added orange and cardamom for a funky new flavor.

Butter 

Sugar

Eggs

Flour

Baking powder

Baking soda

Salt 

Yogurt

Orange juice 

Brown sugar

Orange Zest

Cardamom

Vanilla

Preheat oven to 350 degrees 

Greasy 8” cake pan with baking spray or butter. 

Batter: Beat together 8 tablespoons room temperature butter and 1 cup sugar until fluffy. Scrape down the side of your bowl then add 2 eggs. Beat together until combined. 

In a separate bowl combine 2 cups flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cardamom. 

In a small bowl combine 1 cup unflavored greek yogurt and 2 tablespoons of fresh orange juice. 

Add dries and yogurt to the butter/sugar mixture in three batches alternating between the two, just mix until it’s barely combine you don’t want to overmix the batter. 

So to be clear add a third of the dries to the bowl and mix, add half of the yogurt to the bowl and mix, add another third of the dries and mix, add the rest of the yogurt and mix, add the rest of the dries and combine. 

Topping: Combine ½ cup brown sugar, zest of two large oranges, 2 teaspoons cardamom, and 1 teaspoon vanilla. 

Spread half of the batter in the bottom of the pan. Sprinkle in half of the topping. Add the rest of the batter on top, spreading gently to not mess up the topping center. Sprinkle the rest of the topping on top. 

Bake for 30 to 40 minutes until the top of the cake springs back when pressed gently with your finger. 

Cool for 20 minutes before cutting into.