Last week my mom came to visit and the first thing that we did when she landed was get in the kitchen to bake! She is the one from whom my love for baking came from. Every year during the holidays we would spend an entire day baking cookies and breads, which we would then assemble into goodie bags to distribute to our friends and families. Baking has always been a way for our family to show love to others - because what’s better than having someone take the time to make you a delicious, homemade treat??
My mom often visits in the fall time, and each time she has come to visit we have made a trip up north to stay at a lodge on Lake Superior’s shoreline. The fall colors there are truly unbelievable. We spend our time hiking, reading by the massive fireplace in the lodge, and drinking wine. Unfortunately this year, given our recent car troubles, we didn’t risk driving hours away, so instead we took a shorter drive to Stillwater, which is a town on the Minnesota/Wisconsin border. The day we picked for our adventure couldn’t have been more perfect as there was a fall festival that day, which included a pumpkin weighing contest. There were about 20 pumpkins, all of which were 2,000+ pounds. I wonder how Charlie Brown would take the news that there is more than one Great Pumpkin!
Overall it was much cooler this visit, which was limiting at times. All of our walks required numerous layers of clothing and down jackets to walk in the freezing weather. We even had to resort to going to the Mall of America one day, which I have refused to take her to the last 2 times that she was here lol. And on her last day here, it SNOWED. It snowed in the middle of October, and it actually stuck to the ground for a few hours. I tried to play Christmas music, but Alex shut down that idea real fast.
One of the things that my mom and I made was this Orange Cardamom Coffee Cake. It took a few versions to get this recipe right as we had to find the balance between orange and cardamom amounts so that they were equal in flavor. And OH MY GOODNESS you guys. I have now come to realize that orange cardamom is my new favorite fall flavor. The orange’s fresh citrus taste beautifully balances the cardamom’s sense of warmth and richness. The cake has a streusel center, which is like a little surprise of sweetness! This cake works great for a brunch or as a dessert. The recipe is easy to make, and will serve a large group of people!
Orange Cardamom Coffee Cake
Bake time:Serves: 12
- 1 Tablespoon butter, melted
- 3 1/2 cups + 3 Tablespoons flour, divided
- 2 teaspoons baking powder
- 2 teaspoons cinnamon, divided
- 3/4 teaspoon baking soda
- 1 teaspoon cardamom, divided
- 3/4 teaspoon salt
- 1/2 cup oil
- 1 cup sugar
- 1 cup brown sugar, divided
- 2 eggs
- 1/4 cup orange juice
- 4 Tablespoons orange zest, divided
- 1 1/2 teaspoons vanilla
- 1 cup buttermilk
- 1 cup powdered sugar
- 1 Tablespoon + 1 teaspoon milk
- Preheat oven to 350F. Using a pastry or basting brush, liberally brush the bundt pan with 1 Tablespoon of melted butter, making sure to get into all of the crevices. Sprinkle 3 Tablespoons flour evenly to coat the bottom and sides. Tap out the excess flour. Set aside.
- Make the streusel center by combining 1/2 cup flour, 1/2 cup brown sugar, 2 Tablespoons orange zest, 1 teaspoon cinnamon, and 1/4 teaspoon cardamom. Set aside.
- In a medium sized bowl, whisk together 3 cups flour, baking powder, 1 teaspoon cinnamon, baking soda, 3/4 teaspoon cardamom, and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the oil, sugar, and 1/2 cup brown sugar together.
- Add the eggs, one at a time, beating in between.
- Beat in the orange juice, 2 Tablespoons orange zest, and vanilla until just combined.
- Add in the dry ingredients and the buttermilk, alternating so you end with the dry ingredients. Beat on low until no more flour is visible. Do not overmix.
- Spoon half of the batter into the prepared bundt pan. Use an offset spatula to smooth the batter. Sprinkle the streusel center mixture evenly over the batter. Top with remaining batter, and spread evenly using the offset spatula.
- Bake for 50 - 55 minutes, or until an inserted toothpick is mostly dry, and slightly shiny. (Because of the streusel in the middle, the toothpick will not be completely dry).
- Remove from the oven, and allow the cake to cool completely in the bundt pan. Run a knife carefully along the sides to prevent sticking. Once the bundt pan is cool enough to handle, place a plate or cooling rack on top of the bundt pan, and invert. Tap the outside of the pan to ensure proper release, then lift the pan away.
- Make the glaze by whisking together the powdered sugar, milk, and 1/2 teaspoon vanilla. Drizzle over the cake.
- Store leftovers in an airtight container in the refrigerator.