Name: Cardamom Coffee Cake with Pistachio Crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 1 cup plain yogurt (or dairy-free yogurt); 3/4 cup granulated sugar; 1/2 cup neutral oil (like avocado or vegetable); 2 large eggs; 1 1/2 cups all-purpose flour; 1 1/2 tsp ground cardamom; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 1/2 tsp vanilla extract; 1/3 cup shelled pistachios, roughly chopped; 1/3 cup all-purpose flour; 1/4 cup brown sugar; 1/4 tsp ground cardamom; 1/4 tsp salt; 3 tbsp vegan or regular butter, cold and cubed; 1/2 cup powdered sugar; 1–2 tbsp milk of choice; 1/4 tsp vanilla extract

A moist and tender coffee cake infused with the warm, floral notes of cardamom and crowned with a buttery pistachio crumble. This cake is one of my favorite things to bake when I want something that feels special but isn’t fussy. It works beautifully for a cozy brunch, a midday tea break, or even as a light dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup plain yogurt (or dairy-free yogurt)

3/4 cup granulated sugar

1/2 cup neutral oil (like avocado or vegetable)

1 1/2 cups all-purpose flour

2 large eggs

1 1/2 tsp ground cardamom

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 tsp vanilla extract

For the Pistachio Crumble:

1/3 cup shelled pistachios, roughly chopped

1/4 cup brown sugar

1/3 cup all-purpose flour

1/4 tsp ground cardamom

1/4 tsp salt

3 tbsp vegan or regular butter, cold and cubed

Optional Glaze:

1/2 cup powdered sugar

1–2 tbsp milk of choice

1/4 tsp vanilla extract

Directions

I start by preheating my oven to 350°F (175°C). Then I lightly grease an 8×8-inch square or round baking pan and line it with parchment paper for easy removal.

In a large bowl, I whisk together the yogurt, sugar, oil, eggs, and vanilla until everything is smooth and well combined.

In another bowl, I sift together the flour, cardamom, baking powder, baking soda, and salt.

I gently fold the dry ingredients into the wet mixture just until everything is incorporated, being careful not to overmix.

I pour the batter into the prepared pan and smooth out the top with a spatula.

For the crumble, I mix together the flour, brown sugar, cardamom, salt, and chopped pistachios in a small bowl. Then I add the cold, cubed butter and use my fingers or a pastry cutter to work it in until it resembles coarse crumbs.

I sprinkle the crumble evenly over the cake batter.

The cake bakes for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

I let it cool in the pan for about 10–15 minutes before transferring it to a wire rack to finish cooling.

If I’m using the glaze, I whisk together the powdered sugar, milk, and vanilla, then drizzle it over the cooled cake just before serving.

Servings and timing

This recipe makes 9 generous slices.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories per serving: 310 kcal

Variations

Egg-Free Version: I sometimes replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and it still comes out great.

Gluten-Free Option: I’ve had success swapping in a 1:1 gluten-free flour blend for the all-purpose flour.

Nuts: If I’m out of pistachios, chopped walnuts or almonds make a nice substitute.

Citrus Twist: A bit of orange or lemon zest in the batter brightens the flavor beautifully.

Mini Muffins: I’ve also made this recipe in a muffin tin for little snack-sized portions — just reduce the bake time to about 20 minutes.

Storage/Reheating

I store any leftovers tightly covered at room temperature for up to 2 days, or in the fridge for up to 5 days. The cake stays moist, and the crumble holds up well. When I want to reheat a slice, I pop it in the microwave for about 10–15 seconds — just enough to warm it up without drying it out. If I’ve added glaze, I wait until after reheating to drizzle more on top.

FAQs

How strong is the cardamom flavor in this cake?

I find the cardamom pleasantly noticeable without being overpowering. It’s warm and aromatic, and pairs perfectly with the sweetness and pistachios.

Can I make this coffee cake ahead of time?

Yes, I often bake it the night before I plan to serve it. It actually tastes even better the next day once the flavors have had time to meld.

Can I freeze this cake?

Absolutely. I wrap individual slices in plastic wrap, place them in an airtight container, and freeze for up to 2 months. When I want a piece, I let it thaw at room temperature or give it a quick warm-up in the microwave.

What kind of yogurt works best?

I usually use plain whole-milk yogurt for the richest texture, but any plain yogurt — including non-dairy — works well. Greek yogurt gives a denser texture, while regular yogurt keeps it lighter.

Can I skip the glaze?

Yes, and I often do when I want something a bit less sweet. The cake is flavorful enough on its own, but the glaze does add a nice finishing touch if I’m serving it for guests.

Conclusion

This cardamom coffee cake with pistachio crumble is one of those bakes I keep coming back to. It’s simple, flavorful, and always hits the spot whether I’m making it for a special occasion or just a quiet morning at home. With its moist crumb, spiced warmth, and crunchy topping, this cake is proof that a few well-chosen ingredients can create something truly special.

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