Cardamom and Almond Coffee Cake - A Recipe from Scratch

      Diverging from the classic combination of cinnamon and pecans, this coffee cake features the citrusy, herbal essence of ground cardamom paired with the sweet, almost fruity flavor of almonds, creating a lively coffee cake perfect for warmer seasons.

      **Topping:**

      ½ cup (63 grams) all-purpose flour

      ¼ cup (50 grams) granulated sugar

      ½ teaspoon ground cardamom

      ¼ teaspoon kosher salt

      ½ cup (57 grams) sliced almonds

      3 tablespoons (42 grams) unsalted butter, melted

      **Batter:**

      ½ cup (113 grams) unsalted butter, at room temperature

      1 cup (200 grams) granulated sugar

      ⅓ cup (73 grams) firmly packed light brown sugar

      ¾ cup (168 grams) neutral oil

      2 large eggs (100 grams), at room temperature

      1 teaspoon vanilla extract

      ¾ teaspoon almond extract

      3 cups (375 grams) all-purpose flour

      2¼ teaspoons (11 grams) baking powder

      2 teaspoons (8 grams) ground cardamom

      1¼ teaspoons (4 grams) kosher salt

      2/3 cup (160 grams) sour cream, at room temperature

      ½ cup (112 grams) cottage cheese, blended smooth and at room temperature

      **Garnish:** confectioners’ sugar

      **Preparation for Topping:** In a medium bowl, combine flour, granulated sugar, cardamom, and salt; add the almonds. Mix in the melted butter until the texture is crumbly.

      Preheat the oven to 300°F (150°C). Coat a 9-inch springform pan with baking spray containing flour, and line the bottom with parchment paper.

      **Preparation for Batter:** In a stand mixer bowl with a paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes, remembering to scrape the bowl's sides. Incorporate the oil, mixing until integrated. Add the eggs one at a time, mixing well after each addition and scraping the sides and bottom of the bowl as needed. Blend in the extracts.

      In a separate medium bowl, whisk together the flour, baking powder, cardamom, and salt until well combined. In a small bowl, mix the sour cream and cottage cheese together. With the mixer on low speed, alternately add the flour mixture and sour cream mixture to the butter mixture, starting and finishing with the flour mixture and mixing until just combined after each addition while scraping the bowl's sides and bottom. Pour the batter into the prepared pan and sprinkle the topping over it.

      Bake until the edges are golden brown and a thermometer inserted in the center reads 205°F (96°C), approximately 1 hour to 1 hour and 10 minutes. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Just before serving, dust with confectioners’ sugar if desired. Store in an airtight container for up to 3 days.

      We'd love to hear how it turned out!