Nordic Roasting Co-inspired cardamom coffee cake pairs a tender, lightly spiced crumb with the deep flavor of brewed coffee and a crisp cinnamon-sugar top. It is an easy-to-slice cake for fika-style coffee breaks, brunch, or an afternoon snack; the batter uses brewed coffee rather than requiring any special coffee equipment.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
- ¾ cup (150 g) granulated sugar
- 2 teaspoons baking powder (8 g)
- ½ teaspoon baking soda (2.5 g)
- ½ teaspoon fine salt (3 g)
- 1½ teaspoons ground cardamom (3 g)
- ½ teaspoon ground cinnamon (1.5 g)
- 2 large eggs, at room temperature
- ½ cup (120 ml) neutral oil, such as canola or sunflower
- ¾ cup (180 ml) plain whole-milk yogurt, at room temperature
- ½ cup (120 ml) strong brewed coffee, cooled to room temperature
- 1 teaspoon vanilla extract (5 ml)
- 1 tablespoon (15 g) unsalted butter, softened, for greasing the pan
- 1 tablespoon (12 g) granulated sugar, for the topping
- ¼ teaspoon ground cinnamon (0.5 g), for the topping
Instructions
- Heat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan with the softened butter. Line the bottom with a round of parchment paper if you have it; this makes the cake easier to remove. In a small bowl, mix the topping sugar with the ¼ teaspoon cinnamon.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cardamom, and the ½ teaspoon cinnamon. Break up any lumps of baking soda or spice so the flavor is evenly distributed.
- In a separate large bowl, whisk the eggs until blended. Whisk in the oil, yogurt, cooled coffee, and vanilla until smooth. If the coffee is still hot, let it cool first so it does not heat the eggs or make the batter uneven.
- Add the dry ingredients to the wet ingredients. Fold with a spatula just until no dry flour remains. The batter will be thick; stop mixing as soon as it comes together to avoid a tough cake.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle the cinnamon sugar evenly over it. Bake for 35 to 40 minutes, until the center springs back lightly when pressed and a toothpick inserted in the middle comes out clean or with a few dry crumbs. If the top is browning too quickly, loosely cover it with foil for the final 10 minutes.
- Set the pan on a rack and cool for 15 minutes. Run a thin knife around the edge, then turn the cake out and remove the parchment. Let it cool further before slicing for neater pieces, or serve it slightly warm.
Tips
- Measure flour carefully. Scooping directly with a measuring cup can pack in extra flour and make the crumb dry. Spoon it into the cup and level the top, or weigh 250 g.
- Use cooled coffee. Strong filter coffee or French-press coffee works well. Espresso diluted with water is fine too; very bitter coffee can make the cake taste harsher, so avoid using grounds or undiluted espresso shots as a direct substitute.
- Keep the mixing gentle. Once the flour is added, vigorous or prolonged mixing develops gluten and can make the cake dense. A few small lumps are less troublesome than overmixing.
- Check the center, not just the edges. Ovens and pans vary, so begin checking at 35 minutes. A wet toothpick means the cake needs more time; a completely dry, dark edge may mean it has baked too long.
Serving Suggestions
Serve wedges with freshly brewed coffee, black tea, or a glass of cold milk. For a simple fika-inspired plate, add sliced pears or berries alongside the cake. A spoonful of lightly whipped cream or plain yogurt is pleasant if you want a softer, less sweet accompaniment, though the cake is flavorful enough to serve on its own.
For brunch, cut the cake into modest wedges and serve it with fruit, eggs, or other savory dishes rather than making it the only food on the table. The cinnamon-sugar crust is at its crispest on the day it is baked, so serve it soon after cooling if texture matters most.
Variations
More pronounced cardamom: Increase the ground cardamom to 2 teaspoons (4 g). For a fresher aroma, use freshly ground seeds from green cardamom pods; the spice will taste more vivid and may be stronger than pre-ground cardamom.
Orange and coffee: Add 1 teaspoon finely grated orange zest (about 2 g) to the wet ingredients. Orange lifts the coffee and cardamom without changing the method.
Nutty top: Scatter ⅓ cup (35 g) chopped almonds over the cinnamon sugar before baking. Press them lightly into the batter so they adhere. They toast as the cake bakes, so check that they do not become too dark.
Dairy-free option: Replace the yogurt with the same amount of plain, unsweetened dairy-free yogurt and use a neutral oil as written. The result may be slightly less rich; choose a thick yogurt rather than a thin drinkable one for a similar batter texture.
Storage and Reheating
Cool the cake completely, then store it in an airtight container. At room temperature, keep it in a cool, dry spot for up to 2 days; refrigerate it for up to 4 days. Refrigerate cooked food within 2 hours, and do not leave slices sitting out longer than that in warm conditions. The refrigerator can firm the crumb, so bring a slice to room temperature or warm it briefly in a microwave before serving.
To freeze, wrap individual slices tightly and place them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator or for about an hour at room temperature. For a warm slice, microwave it in short 10-second bursts; avoid overheating, which can dry the cake.
Frequently Asked Questions
Can I use instant coffee?
Yes. Dissolve enough instant coffee in hot water to make ½ cup (120 ml) of strong coffee, then let it cool completely before measuring it into the batter. Follow the jar’s directions for strength, or make it a little stronger than you would for drinking.
Can I make this cake without cardamom?
Yes. Replace it with an equal amount of cinnamon for a familiar spiced coffee cake, or use 1 teaspoon (2 g) ground ginger for a warmer, sharper flavor. Cardamom gives the cake its Nordic-inspired character, so leaving it out will change the profile.
Why did my cake sink in the middle?
It may have been underbaked, the oven door may have opened too early, or the baking powder or baking soda may have lost strength. Check the center with a toothpick before removing the cake, and measure the leaveners accurately. Avoid opening the oven during the first 30 minutes.
Can I bake it in a loaf pan?
Yes. Use a greased 9-by-5-inch (23-by-13 cm) loaf pan and begin checking around 40 minutes; it may take 45 to 55 minutes depending on the pan. The top should spring back lightly and a toothpick in the center should come out clean or with dry crumbs.
Can I prepare the batter ahead?
It is best to bake the batter soon after mixing because the baking soda and baking powder begin working once wet. For easier preparation, measure the dry ingredients and wet ingredients separately ahead, refrigerate the wet mixture, then combine and bake when ready.
Is this the only traditional version?
No. This is a home-style coffee cake inspired by Nordic flavors, not a single definitive regional recipe. Coffee cakes and cardamom bakes vary between countries, households, and occasions; this version combines brewed coffee with cardamom in a straightforward cake-pan method.
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