For the Streusel Ribbon:
1/2 cup brown sugar
1 tsp British Cake Spice
For the Crumble Topping:
1/2 stick butter
1/2 cup granulated sugar
1/3 cup all purpose flour
1 tsp Vietnamese Cinnamon
1/2 tsp Ground Cardamom
For the Cake:
3 cup all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp Ground Cardamom
1 tsp Baker's Salt
1 1/2 cups granulated sugar
3 eggs
3/4 cup Pecan Oil
1 tsp Pure Almond Extract
1 tsp Pure Vanilla Extract
1 1/2 cups Greek Yogurt
For the Cardamom Glaze:
2 cups powdered sugar
2-3 tsp milk
1/4 tsp Ground Cardamom

This lovely coffee cake features a ribbon of melty brown sugar studded with warm Cardamom. We layer the cardamom into the batter and crumble topping. Our British Cake Spice features a nice pop of cardamom – we use this fun baking blend in the streusel ribbon.

Streusel ribbon? Crumble Topping? Sweet Cardamom Glaze? What a way to start the morning!


1.Heat oven to 350ºF. Spray a 12-cup bundt pan with nonstick spray. Dust with flour.
2.Make the Streusel Ribbon: Combine the brown sugar and British Cake Spice and set aside.
3.Make the Cake: In medium bowl, mix flour, baking powder, baking soda, salt and 1/4 tsp Ground Cardamom. Set aside.
4.In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, Pecan Oil, extracts and eggs on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with yogurt on low speed.
5.Spread 1/2 of the batter in pan. Sprinkle with the Streusel Ribbon over the batter in the pan. Cover with the remaining batter. Lift the pan just a few inches off the counter and drop - this will help to level the batter.
6.Bake 50 min to 1 hour or until a skewer comes out with just a few moist crumbs. Cool in the pan for 20 minutes. Then invert onto a wire rack to cool completely.
7.Make the Glaze: Combine 2 cups powdered sugar with 2 tsp milk and 1/4 tsp Ground Cardamom and stir to create a glaze. Add additional milk to thin the glaze. Pour over the cooled cake.

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