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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

2 eggs

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.  

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