Cardamom Rose Coffee Cake

I absolutely love coffee cake. I can still remember the first time my parents brought home a coffee cake and it was love at first bite. The fluffy texture, the cinnamon ribbon inside, and the perfect streusel topping all comes together so perfectly. I wanted to play around with this idea and create something with flavors from the middle east and so the cardamom rose coffee cake was born. It’s everything you love about coffee cake but with added flavors. Give this a shot I promise you’ll love every bite.

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Serves: 8

Time: 2 hours

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Ingredients

Cinnamon Filling:

• 2/3 cup brown sugar

• 1/4 cup AP Flour

• 2 tsp Cinnamon

• 1 tsp Cardamom

• 1 tsp Cloves

Streusel Topping:

• 3/4 cup AP Flour

• 1/2 cup brown sugar

• 2 tsp cinnamon

• 1 tsp Cardamom

• 1 tsp Cloves

• 1/2 tsp salt

• 6 tbsp unsalted butter

Cake:

• 1.75 cup AP Flour

• 2 tsp Baking Powder

• 1/2 tsp Salt

• 10 tbsp Unsalted Butter

• 3/4 cup Granulated Sugar

• 1/4 cup Brown Sugar

• 2 Eggs

• 2/3 cup Sour Cream

• 2 tsp Vanilla Extract

Vanilla Glaze:

• 1.25 cup Powdered Sugar

• 2 tbsp Whole Milk

• 1 tbsp Rose Water

• 1/2 tsp Vanilla Extract

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Instructions

Make the cinnamon filling first by whisking together the brown sugar, flour, cinnamon, cardamom, and cloves and keep to the side. For the streusel topping get a medium bowl and whisk together the flour, brown sugar, cinnamon, cardamom, cloves, and salt. Add small knobs of butter and gently crumble it all together until you get a mixture that looks like wet sand. If you want large pieces, pack the mixture together then break off large chunks.

For the cake, get another medium bowl and whisk the flour, baking powder, and salt together. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium speed until it’s light and fluffy. Then add one egg at a time until it is well incorporated. You may need to scrape down the sides of the bowl as you do this. Add the sour cream and vanilla extract and mix on low speed until well combined.

Add the dry mixture to the wet mixture and mix on low speed until it’s just barely combined. Then scrape down the sides and use a spatula to finish combining everything. Grab an 8x8 inch baking pan and line with parchment paper. Spread half of the cake batter, then add the cinnamon filling, then add the remaining cake batter. Finally add the streusel topping all over.

Bake at 350F for 55 minutes then remove and let it cool.

For the glaze, whisk the powdered sugar, milk, rose water, and vanilla extract together until smooth and there are no lumps. Then drizzle all over the coffee cake and enjoy.