Indulge your taste buds in a symphony of flavors with our Cardamom-Orange Coffee Cake Loaf. This delightful recipe marries the warmth of cardamom, the zestiness of orange, and the richness of butter to create a heavenly treat. Perfect for any occasion, this aromatic cake is a testament to the joy of baking and sharing moments with loved ones.
In our little family, the Cardamom-Orange Coffee Cake Loaf has become more than just a dessert; it’s a tradition. Every Sunday, the aroma fills our home, awakening a sense of togetherness. My husband, drawn by the irresistible scent, eagerly awaits that first slice. It’s not just a cake; it’s a piece of our story, a sweet reminder of the love we share around our kitchen table.
“Why This Cardamom-Orange Coffee Cake Loaf Deserves a Spot in Your Kitchen.”
- A unique blend of cardamom, cinnamon, and orange zest for a flavor explosion.
- Moist and tender crumb, thanks to the perfect balance of butter and sour cream.
- Topped with a crunchy mix of sliced almonds, sugar, and aromatic spices.
- Versatile – ideal for breakfast, dessert, or a delightful snack.
- Unforgettable aroma that fills your home with warmth and comfort.
Ingredients:
Cake:
- 1 ¾ cups all-purpose flour (220g)
- 1 teaspoon baking soda
- 2 teaspoons ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs at room temperature
- ½ cup sour cream
- 1 tablespoon freshly grated orange zest
Topping:
- 2 tablespoons sliced almonds
- 1 tablespoon sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
Directions:
- Preheat the oven to 350ºF. Grease and flour a 5×9-inch loaf pan or line with parchment paper.
- In a medium bowl, combine flour, baking soda, cardamom, cinnamon, and salt.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and orange zest.
- Add the flour mixture, mixing on low speed until just combined. Pour batter into the prepared pan.
- In a small bowl, combine topping ingredients and scatter over the batter.
- Bake until a toothpick inserted into the center comes out clean, about 50 minutes (or 35 minutes for mini loaves).
- Cool in the pan for 10 minutes before transferring to a rack to cool completely.
Notes: For an extra citrus kick, add a tablespoon of fresh orange juice to the batter. Feel free to experiment with different nuts for the topping, like chopped pistachios or walnuts. This cake freezes well – perfect for advanced preparation or surprising a friend with a homemade treat!
