Cardamon-Cinnamon Coffee Cake
This recipe is truly a magical combination of flavors, inspired by a vist to Sweden with it’s famous cardamon-cinnamon buns. If you don’t have cardamon spice, you can omit it but keep the cocoa!
I often put together the filling the night before, as well as the dry ingredients for the batter so it is quick to make in the morning.
Swirl Filling: Mix all together in a small bowl. Set aside.
½ cup dark brown sugar
3 tsp. ground cinnamon
½ tsp. ground cardamon or 3-5 pods cardamon seeds crushed.
1 heaping tsp. cocoa powder
⅔ cup chopped walnuts
½ cup butter
1 cup sugar
1 ½ tsp. vanilla
1 ½ cups all purpose flour
½ cup whole wheat flour
¼ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. cardamon
1 ⅓ cups yogurt (full fat) or sour cream
Preheat oven to 375 F. Grease a loaf pan - regular sized or… I use an over-size 1 ½ lbs. loaf pan.
For an extra touch, sprinkle the inside of the greased pan with cinnamon sugar over all.
For the batter, in a large bowl cream butter and sugar together. Add eggs and vanilla. Mix well until light and creamy.
Sift dry ingredients together in a separate bowl. Slowly add them, alternating with the yogurt to the butter mixture. Beat until smooth.
Put half the mixture into the greased loaf pan. Spread with a rubber spatula. Sprinkle half the filling mix onto of the batter. Top with the remaining batter and smooth evening. Take a small knife and swirl the batter in circular patterns to create the marbling effect. Sprinkle the remaining filling over the top evenly.
Bake for 40-45 mins, until done. Remove from oven, let rest for 10 mins and invert onto a plate. It is easier to cut if it cools for a while….but best served warm.