Cardamom streusel coffee cake
Here ends our quest for the ultimate coffee cake with an amazing ingredient—roasted cardamom. Roasting the pods requires only 10 minutes and the exotic fragrance that wafts through your home makes it well worth your time. Lavish amounts of buttery brown sugar streusel cascades throughout and brings a perfect balance of streusel and cake to every bite.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom
3/4 teaspoon salt
3/4 cup salted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/4 cups sour cream
1 teaspoon vanilla
Vegetable-oil cooking spray for pan
18 whole cardamom pods
2 3/4 cups all-purpose flour
1 cup packed light-brown sugar
3/4 teaspoon salt
1 cup salted butter, room temperature
Preheat oven to 350°F.
For streusel, bake cardamom pods on parchment-lined baking sheet until fragrant, about 10 minutes. Cool. Finely grind pods in spice grinder. Pass through mesh sieve, set aside.
For cake, whisk flour, brown sugar, 1 teaspoon ground cardamom, and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs, set aside.
For cake, spray 10-inch round angel food cake pan with cooking spray; set aside. Place butter and sugar into bowl of electric mixer and mix on medium-high speed until light and fluffy. Mix in eggs, 1 at a time. In another bowl, sift flour, baking powder, baking soda, cardamom, cinnamon, and salt. Add flour mixture to batter in batches, alternating with sour cream. Add vanilla and beat well.
Spoon half the batter into baking pan. Top with 2 cups streusel. Top with remaining batter, then squeeze remaining streusel into large and small clumps and sprinkle on top of batter. Bake until golden brown and cake tester inserted into centre comes out clean, 60 to 75 minutes. Let cool. Remove cake from pan carefully and transfer onto wire rack to cool completely.