• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Art of Gluten-Free Baking
  • Home
  • About
    • Press
  • Gluten-Free Recipes
  • Tips & FAQs
    • GF Seattle FAQ
  • My Cookbooks
    • GF Baking for the Holidays Errata
    • GF Wish List Errata
  • Classes/Demos/Signings
  • Contact
  • Blog
  • Privacy Policy

Coffee Cake Friday: Cardamom Coffee Cake, Gluten-Free

May 31, 2013 by Jeanne

OLYMPUS DIGITAL CAMERAGreetings from House of Sick People! Or maybe the more accurate title should be, House of Exhausted People. dAhub has a respiratory infection and Girlfriend has a fever and is exhausted. We got back late last night from Girlfriend’s final school orchestra performance (she plays violin) and had dinner and didn’t even hit the beds until about 11:00—which is much too late for a family that needs to get up at 6 am. When I came downstairs to wake up Girlfriend she turned over and said, “I’m tired and I have a stomach ache.” I told her to stay in bed and sleep. A day off is what we all need. DAhub, ironically, had to get up early to go to the doc for his infection. It’s been one of those days where I just said, “Enough.” We all need a break.

I don’t know about anyone else, but by this time of the year, I’m wiped out. We are in the big end of year frenzy for Girlfriend’s school, so there are concerts and performances and projects and presentations and emails and surveys and library books to find and, and, and. We can’t wait for summer break and for the relaxation of our schedule. I only have one kid, so I don’t know how people with more than one kid do it.  I can barely keep up with everything my one daughter needs to do and bring and be aware of each day.  I always think that All the Things should happen in February. We’re not doing anything in February except being cold and dreaming of sunny and warm days. I say, do the performances and concerts then.

Today’s coffee cake is a Cardamom Coffee Cake. I made it (after baking cookies for the concert bake sale), thinking I would bring it to the parent coffee hour for Girlfriend’s school. I used to make one every Friday for the coffee hour at Girlfriend’s elementary school, but I’ve been so busy with book stuff that I haven’t gotten it together to do it for her middle school. Then everyone woke up sick and tired this morning, so I decided that I’m going to serve it for our brunch with pals on Sunday (hopefully a rest will help us get well before then).

This coffee cake is one of my favorites. It is decadent and rich and dense and moist. It’s full of fat and sugar. It contains a pound of butter and a pound of sour cream  And four eggs. Oh yes it does. This is why I consider it to be a special occasion coffee cake. I only make it a couple of times a year, but when I make it—wowee! I forget how well the cardamom flavor goes with the brown sugar. The recipe is adapted from the Moosewood Cookbook, by Mollie Katzen, which is still one of my favorite cookbooks. That and The Enchanted Broccoli Forest are two of my “deserted island” cookbooks—i.e., books I would take with me if I was to be stranded on a deserted island that somehow had an oven for me to bake in.

I think the Moosewood was the second cookbook I got when I went to college, right after my mom gave me a copy of the Joy of Cooking. And it has served me very well over the years. I use it almost every week.  I really think it needs to be on everyone’s bookshelf.  Each recipe works well and is delicious.  It has a series of soup recipes that are our favorites. One thing I’ve been trying to do this spring is invite friends over for lunch one day a week. I make a pot of soup and a couple of baguettes. We sit and chat over soup (and often over a glass of wine) and catch up. I’ve been so immersed in my own little world lately that I forget to connect with my pals. This lunch ritual has been wonderful and the soups have all been from the Moosewood. If you have the book, the Gypsy Soup and the Spicy Tomato Soup are in regular rotation over here. If you don’t have the book—get it! You won’t be sorry.

Anyway, the coffee cake. It also has a couple of veins of nut streusel woven through it, so at first glance it seems like your ordinary run-of-the-mill coffee cake. But one bite will let you know that it’s beyond everyday. It’s really good. It’s out of this world good. Be aware that when you bake it, it will probably rise up out of the pan by a quarter of an inch or so. Don’t panic–that OK because the cake is dense enough that it holds its shape. Also, if you don’t want to use the nuts in the streusel filling—that’s OK, too—just leave them out. The nuts are good, but they aren’t required. I use pecans, but walnuts would be excellent, as well.

Cardamom Coffee Cake, Gluten-Free
-adapted from the Moosewood Cookbook, by Mollie Katzen

Yield: one large Bundt cake

Ingredients

For the Nut Streusel
1/4 cup (55 g) brown sugar (I use dark)
1 tablespoon ground cinnamon
1 cup pecans (120 g), toasted and chopped

For the Cake
4 cups (580 g) Jeanne’s Gluten-Free All Purpose Flour mix
2 1/2 teaspoons aluminum-free double acting baking powder
2 1/2 teaspoons baking soda
1 1/2 teaspoons powdered cardamom
1/2 teaspoon salt
2 cups (455 g; 1 lb; 4 sticks) unsalted butter, softened
2 cups (425 g) brown sugar (I use dark brown)
4 extra-large eggs
2 teaspoons vanilla extract
2 cups (455g; 1 lb) sour cream (check the label to make sure it’s gluten-free)
extra melted butter and tapioca flour for the pan

Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4. Grease and flour a 10 cup Bundt pan with the melted butter and tapioca flour.

In a small bowl, whisk together the brown sugar, cinnamon, and chopped pecans for the streusel mixture.

In a medium bowl, mix together the flour, baking powder, baking soda, cardamom, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium high until fluffy–about 1 minute. Scrape down the sides of the bowl. Add the brown sugar and beat on medium high until fluffy–about 1 minute. Add the vanilla extract and beat until combined. Add the eggs, one at at time and beating after each addition. Then beat on medium high for another minute until smooth.

Add the flour mixture and the sour cream in alternating batches, beginning and ending with the flour mixture. Beat until smooth. Remove the bowl from the mixer and using a large spoon, stir the mixture by hand a couple of times to make sure that all of the flour on the bottom of the bowl has been incorporated.

Spoon out about 1/3 of the batter into the bundt pan and smooth top. Spoon about 1/2 of the streusel mixture evenly over the top. Spoon out another 1/3 of the batter and smooth. Spoon out the remaining streusel evenly over the top. Then spoon out the remainder of the batter and smooth the top.

Bake at 350 degrees F for about 1 hour to 1 hour, 15 minutes–until a tester pushed all the way through the cake comes out clean.

Cool in pan on a wire rack for 10 minutes and then carefully turn out onto the wire rack to cool completely.

Store at room temperature covered in aluminum foil or plastic wrap for up to about 4 days.

Note:  If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum or use a different gluten-replacer, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.

PRINT FRIENDLY RECIPE

This post contains affiliate links–which means that I get a tiny percentage of each purchase you make through the link (at no extra cost to you!).  Thank you!


Digiprove sealCopyright secured by Digiprove © 2013 Jeanne Sauvage

You May Also Like

  • Banana Oatmeal Muffins, Gluten-FreeBanana Oatmeal Muffins, Gluten-Free
  • Turkey Meatloaf, Gluten-Free, Egg-Free, Dairy-FreeTurkey Meatloaf, Gluten-Free, Egg-Free, Dairy-Free
  • Brownie Bark, Gluten-Free From Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed {book review}Brownie Bark, Gluten-Free From Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed {book review}
  • Coffee Cake Friday: Brown Sugar-Chocolate Chip-Pecan Bundt Cake, Gluten-FreeCoffee Cake Friday: Brown Sugar-Chocolate Chip-Pecan Bundt Cake, Gluten-Free

Filed Under: Coffee Cake Friday, recipe Tagged With: gluten-free, glutenfree, Mollie Katzen, Moosewood Cookbook

Previous Post: « Coffee Cake Friday: Tunnel of Fudge Cake, Gluten-Free {and a Giveaway}
Next Post: Sourdough Pancakes and Waffles, Gluten-Free »

Reader Interactions

Comments

  1. chan

    June 21, 2013 at 5:10 pm

    Can I use Almond Flour to incorporate in this recipie?? is that gluten free?I tend to use Almond flour instead of all purpose flour. The cake looks very yummy to taste. I can’t wait until I bake it and taste it myself. Thanks for the recipe. Keep up the good work.

    • Jeanne

      June 24, 2013 at 11:25 am

      Chan: Yes, almond flour is gluten-free if the package states that it is gluten-free. I don’t usually use it because my husband can’t eat almonds, so I haven’t tested the recipe with almond flour. But I would recommend trying it and see what happens! Let me know how it goes!

  2. Jayne

    May 31, 2013 at 10:47 pm

    This sounds delicious! Very decadent, sometimes just the very treat we need!

    • Jeanne

      June 9, 2013 at 2:27 pm

      Jayne: Thanks! Happy baking!

  3. @Kat4Obama

    May 31, 2013 at 9:16 pm

    @fourchickens You’ve sold me on that cardamom coffee cake. http://t.co/t0QOIYDJRp #LIstOfThingsToBake

  4. @EastofEdenCook

    May 31, 2013 at 6:48 pm

    Scrumptious weekend treat!
    “@fourchickens:Cardamom Coffee Cake, #glutenfree http://t.co/qGUpivWgpj”

  5. Erin

    May 31, 2013 at 5:21 pm

    This looks extraordinary! Wish I could have dairy so I could make it…

    • Jeanne

      May 31, 2013 at 5:25 pm

      Erin: You can have it! Just use a butter replacer and a non-dairy sour cream!

  6. Jeanne Sauvage (@fourchickens)

    May 31, 2013 at 5:07 pm

    {New Post and Recipe} Cardamom Coffee Cake, #glutenfree http://t.co/EOvXxg60Wk

Trackbacks

  1. Vegetarian, Gluten-Free Roundup: Get those ovens going says:
    June 7, 2013 at 4:38 am

    […] Art of Gluten-Free Baking shared Cardamom Coffee Cake […]

Primary Sidebar

logo
Food Advertisements by

Sign Up for My Newsletter!

Subscribe

* indicates required

For information about my privacy practices see my Privacy Policy page.

Affiliate Link Notice

I use Amazon affiliate links on this blog.  I get a small percentage of each purchase made with these links.  Thank you!

For more buying options for my cookbooks, please see the My Cookbooks page.


logo
Food Advertisements by

Search my site

Coffee Cake Friday

Coffee Cake Friday: Blueberry-Lime

Friday Coffee Cake: Bittersweet Mocha

Coffee Cake Friday: Sour Cream Bundt Cake with Jam, Gluten-Free

Coffee Cake Friday: Pumpkin Spice Bundt Cake

See More →

All Recipes In Alphabetical Order

My recipes, alphabetical order

Angel Sugar Cookies

Animal Crackers

2 Apple Pie Fillings

Baguettes

Banana Bread

Banana Oatmeal Muffins

Bear’s Ginger Oat Muffins

Berry Cake

Best Blueberry Muffins

Bittersweet Mocha Coffee Cake

Blackberry Cobbler

Blueberry Crumb Bars

Blueberry Honey Muffins

Blueberry-Lime Coffee Cake

Blueberry Snack Cake

Bread, Sandwich, Multi-Grain

Bread, Sandwich, Soft

Bread, Sourdough (boule–round loaf)
–Sourdough Starter

Brown Butter Pound Cake

Brownies

Brownies, Bittersweet

Brownie Bark

Butter Cookies (Spritz, Pressed)

Buttermilk Biscuits

Chantilly Meringuée (or Elegant Ice Cream)

Cheese Crackers and Straws

Cheese Straws (made with gluten-free Puff Pastry)

Cherry Pie

Chocolate Almond Cake

Chocolate Bouchons

(Decadent) Chocolate Cake

Chocolate Chip Meringue Cookies (dairy-free)

Chocolate Chip Cookies and Chocolate Chunk Cookies, 2 Recipes

Chocolate Chip Cookies, Shortbread-type (egg-free)

Chocolate Chip Meringue Cookies

Chocolate Chip Scones

Chocolate Chocolate Chip Biscotti

Chocolate Clementine (orange) Cake

Chocolate Dump (It) Cake

Chocolate Pecan (Tar Heel) Pie

Chocolate Pound Cake

Chocolate Sheet Cake (w/Chocolate Pecan Frosting)

Cinnamon Rolls, with or w/o Cream Cheese Frosting

Cinnamon Swirl Sour Cream Coffee Cake

Coffee Chocolate Almond Crunch Bars (egg-free)

Cornbread

Cranberry Cake

Cranberry Sauce

Crazy Cake (dairy-free and egg free)–w/instructions for cupcakes, too

Cream Cheese Pound Cake

Cream Cheese Truffle Brownie Cookies

Cream Scones

Crullers (donuts) (with a selection of glazes)

Cupcakes (chocolate), use the Fast, Easy, and Elegant Fudge Cake recipe and bake for 30 mins. or the Crazy Cake recipe for a vegan alternative

Decadent Chocolate Cake

Dilly Cottage Cheese Bread

Dinner Rolls (yeasted)–like Parker House Rolls

Doughnuts (cake-style), 2 Recipes (Plain + Pumpkin)

Fast, Easy, and Elegant Fudge Cake

Flour Mix (Jeanne’s Gluten-Free All-Purpose Flour Mix)

Flour, Self Rising

French Breakfast Muffins

Fruit Drop Cookies

Fruitcake–aka, Country Christmas Cake (the best fruicake you will ever eat!)

Fudge

Garlic Truffle Oil Popcorn

Ginger Molasses Cookies

Gingerbread Cake with Persimmon

Graham Crackers

Hamburger Buns

Honey Vanilla Pound Cake

Ho Hos

Hot Cross Buns, Traditional

Hot Cross Buns, Apple Cinnamon

Irish Soda Bread

Italian Chocolate Kiss Cookies (Baci di Cioccolato)–chocolate-almond cookies w/chocolate filling

Jam-Filled Butter Cookies–Thumbprint cookies

Jam-Filled Shortbread Cookies (nut-free Linzer cookies)

Kentucky Bourbon Cake

King Cake

Krumkake (Scandinavian Crisp Cookies)

Lemon Sour Cream Pound Cake

Lemon Buttermilk Snack Cake

Lentil-Tomato Pasta Sauce

Linzer Cookie, Giant (nut-free)

Little Tiered Chocolate Cakes

Madeleines (Classic)

Maple Bundt Cake

Marbled Coffee Cake (Viennese-style)–chocolate swirl in a lemon cake

Matzo

Mocha Bundt Cake

Nanaimo Bars

Nut and Jam Snack Bars

Orange and Poppy Seed Quick Bread

Oatmeal Cookies, Salty (like the Teaism cookies)

Oreos

Pan Gravy, Classic

Pancakes

Pancakes and Waffles, Sourdough

Pasta (Homemade)

Pasta with Brussels Sprouts, Chili, and Bacon

Peach Cake

Pepparkakkor (Swedish Gingersnaps)

Pie Crust, Flaky

Pie Crust Crackers

Pistachio Cookies with White Chocolate Ganache

Pizza Crust (NYC thin-style)

Pizza, Grilled

Pound Cake

Puff Pastry

Puff Pastry Cheese Straws

Puff Pastry Shells (Vols au Vent)

Puff Pastry Turnovers

Pumpkin Chocolate Chip Cake

Pumpkin Spice Bundt Cake

Pumpkin Pie (with directions on how to adapt to dairy-free)

Ranch Dressing

Ricotta Pound Cake

Risotto (Easy, cooked in Pressure Cooker)

Rosettes (light and delicate Scandinavian fried cookies)

Salmon (or Halibut) Croquettes w/ Spicy Remoulade Sauce

Salty Oat Cookies–like the Teaism cookies

Shortbread Cookies (w/Oat Flour and Ginger)

Shortcake Biscuits (including recipe for Strawberry Shortcake)

Skordalia (Greek potato-garlic-lemon dip)

S’more Whoopie Pies

Soup with Beans, Turkey, Potatoes, Basil and Cumin

Sour Cream Bundt Cake

Sour Cream Orange Coffee Cake

Sourdough Bread (boule–round loaf)
–Sourdough Starter

Strawberry Cake

Strawberry (or Raspberry) Mascarpone Tart with Pecan Shortbread Crust

Streuselkuchen (yeasted German Crumb Cake)

Tar Heel (Chocolate Pecan) Pie

Texas Sheet Cake

Thin Mint Cookies (like the Girl Scout cookies of the same name)

Toaster (or Portable) Tarts–like Pop Tarts

Tortillas (Flour)

Tres Leches Cake

Tunnel of Fudge CAke

Turkey Meatloaf

Victoria Sponge Cake (Jam-Filled)

Vols au Vent (Puff Pastry Shells)

Waffles (Buttermilk)

Waffles (Sourdough)

Whipped Cream Cake

Zucchini Bread (with or w/o chocolate chips)

logo
Food Advertisements by

Art of Gluten-Free Baking © 2025

Built with and Genesis Framework by Bellano Web Studio

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsGOT IT!
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT