Buttermilk and Cardamom Coffee Cake Recipe

Name: Buttermilk and Cardamom Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 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; 1/4 cup pastry flour, whole wheat; 1/2 teaspoon cardamom seeds ground, or cinnamon; ⅓ cup walnuts toasted and chopped; 2 cups pastry flour, whole wheat; 2 teaspoons baking powder; 1 teaspoon cardamom seeds ground, or cinnamon, or half cardamon and half cinnamon; 1/2 teaspoon baking soda; 1/4 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

Servings: persons

5 1/2 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
1/4 cup pastry flour, whole wheat
1/2 teaspoon cardamom seeds ground, or cinnamon
⅓ cup walnuts toasted and chopped
2 cups pastry flour, whole wheat
2 teaspoons baking powder
1 teaspoon cardamom seeds ground, or cinnamon, or half cardamon and half cinnamon
1/2 teaspoon baking soda
1/4 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

1
For the oatmeal crumb:
2
Add butter, 13 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor.
3
Process until the mixture is crumbly.
4
Transfer into a bowl and add the remaining 1/2 cup oats and walnuts.
5
Mix well with a fork.
6
For the cake:
7
Preheat oven to 350F.
8
Coat an 8-inch-square pan with cooking spray.
9
Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or/and cinnamon), baking soda and salt together in a large bowl.
10
Add eggs and 1/2 cup brown sugar in a medium bowl, whisk until well blended, gradually whisk in buttermilk, oil and vanilla.
11
Pour the wet ingredients to the dry ingredients, stirring thoroughly blend the ingredients together.
12
Pour half the batter evenly in the prepared pan.
13
Sprinkle half the oatmeal crumb evenly on top.
14
Spread the remaining batter evenly over the crumbs.
15
Sprinkle with the remaining oatmeal crumb.
16
Bake the coffee cake until browned and a wooden stick inserted in the center comes out clean, 36 to 42 minutes.
17
Allow to cool for at least 15 minutes.
18
Serve warm or at room temperature..

1296

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 1/2 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, 1/4 cup pastry flour, whole wheat, and more.

Yes, Buttermilk and Cardamom Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk and Cardamom Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions