Today I was pleasantly surprised to receive a birthday e-card. You see, today is not actually my birthday, but it is the birthday of Sainte Martine, and I likely would not be named Martine if not for her.

Cardamom Cake

Not one to miss an opportunity to celebrate, I could think of no better way to mark “our” birthday than baking this lovely cake. Although I may not always be worthy of the characterization of “saint”, I must confess that from time to time I do like to indulge with a warm slice of cake and a lovely cup of tea.

This recipe—and today’s birthday e-card—comes from my friend Patricia. Yes, the same talented Patricia who hosted the fabulous Atelier Chocolat last month. A couple of weeks ago, while on a ski trip, she had a slice of a spicy sweet cardamom cake that left a lasting impression. So much that when she returned, she made it her mission to come up with a recipe for a similar version.

cardamom pods and seeds

Cardamom Cake

Here, ground cardamom adds a soothing aroma and unique, but subtle, flavor to this inviting crumb cake. If you don’t like cardamom, feel free to substitute with ground ginger or cinnamon.

Cardamom Crumb Cake

Cardamom Crumb Cake
Serves 8-10

½ cup coconut oil or butter
¾ cup sucanat (cane sugar) or coconut sugar
2 eggs
1 teaspoon vanilla
2 cups whole wheat pastry flour
1¼ tsp baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ tablespoon ground cardamom
1 cup Greek yogurt

Crumble
18 cardamom pods
1 tablespoon sucanat cane sugar
¾ walnuts, chopped (plus more for garnish)
1 teaspoon ground cinnamon

Preheat oven to 350F. Grease an 8-inch cake pan. (I used a spring form pan)

Make the crumble. Roast cardamom pods for about 10 minutes. Remove the seeds and combine with walnuts and cinnamon and set aside.

In a bowl, combine flour, baking soda, baking powder, salt and cardamom. Set aside.

In another bowl, combine coconut oil (or butter) with sugar and mix until well combined. Add eggs, one at a time, then add vanilla. Combine dry ingredients with the wet, then add yogurt.

Pour half of the batter into the prepared cake pan. Cover batter with about ¾ of the crumble. Add remaining half of the batter on top. Finish by covering with the rest of the crumble.

Bake until a tester inserted in the center comes out clean, about 50 minutes to 1 hour.

Cardamom Cake

Notes: I had korerima (Ethiopian black cardamom) seeds (see in photos above) on hand so I didn’t roast my cardamom pods. Instead, I toasted my seeds then pulsed them a few times in spice grinder before mixing with the other crumble ingredients.

After my cake was baked, I garnished it with powdered sugar, turbinado sugar and more walnuts.

I made the mistake of using white whole wheat flour instead of pastry flour. This alteration made the cake a bit drier than it’s meant to be. Still, it was quite nice and tasty, despite my imperfections.

4 thoughts on “Cardamom Crumb Cake

  1. Superbe article et magnifique photo, je suis vraiment flatté et fière de t’avoir présenté “le calendrier des Saints” et ma fameuse recette du cake cardamome!!!! Bonne fête Martine j’espère que tu étais à l’honneur aujourd’hui !!!

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