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Cardamom Coffee Pound Cake with a cup of coffee
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Cardamom Coffee Pound Cake

A very flavorful cake with the heady aroma of cardamom. Perfect for tea time or with a cup of coffee after dinner.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: cake
Cuisine: Continental
Servings: 12
Calories: 189.21kcal

Ingredients

Cake Ingredients

  • 1 1/2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 cup vanilla yogurt
  • 1 cup sugar divided3 eggs
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder
  • 1/3 cup mild olive oil
  • 1/4 cup  brewed coffee

Glaze Ingredients:

  • 1 cup powdered sugar
  • a pinch ground cardamom
  • 2-4 tablespoons brewed coffee

Instructions

  • Preheat oven to 350 F. Spray a loaf pan with non stick spray.
  • In a small bowl, dissolve the espresso in 1 teaspoon water.In a bowl, combine flour, baking powder, salt and cardamom. Mix to combine.
  • In a large bowl, whisk together the eggs, 3/4 cup of the sugar, vanilla, espresso and oil. Whisk well until thoroughly combined.
  • Add the dry ingredients to this and mix until just combined.
  • Pour into the prepared pan.
  • In a small saucepan, combine the brewed coffee and remaining sugar.
  • Heat until sugar dissolves.
  • Bake 50-55 minutes, until a toothpick inserted comes out clean.
  • Leave in the pan to cool for 10 minutes.
  • Remove from pan and place on a wire rack over a cookie sheet.
  • Using a toothpick, poke holes in the cake.
  • Pour the coffee mixture over the cake and leave it to soak in as the cake cools.
  • To prepare the icing, combine powdered sugar, brewed coffee and cardamom, stirring until smooth.
  • Depending on how you thin or thick you prefer your icing, start with 2 tablespoons of coffee and add more as needed.
  • Drizzle icing over cooled cake if your icing is thick or if it is thinner as I made it, you can spread the icing over the top.

Notes

You can use plain yogurt and add an additional 2 tablespoons sugar and 1 teaspoon vanilla extract to the batter.Original recipe used all purpose flour, but whole wheat pastry flour gives you the fiber of the wheat but will still yield a tender crumb like all purpose flour.

Nutrition

Calories: 189.21kcal | Carbohydrates: 24.35g | Protein: 5.01g | Fat: 8.49g | Saturated Fat: 1.69g | Sodium: 190.02mg | Fiber: 2g | Sugar: 12.85g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!