Description

A moist and tender coffee cake infused with the warm, floral notes of cardamom and topped with a buttery pistachio crumble. Perfect for brunch, tea time, or dessert.

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

For the Pistachio Crumble:

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

Optional Glaze:

1/2 cup powdered sugar

1–2 tbsp milk of choice

1/4 tsp vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch square or round baking pan and line with parchment paper.
In a large bowl, whisk together the yogurt, sugar, oil, eggs, and vanilla until smooth.
In a separate bowl, sift together the flour, cardamom, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Make the crumble by mixing flour, brown sugar, cardamom, salt, and chopped pistachios. Add the cold butter and work it in using fingers or a pastry cutter until it forms coarse crumbs.
Sprinkle the crumble evenly over the batter.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
If using the glaze, whisk together powdered sugar, milk, and vanilla, and drizzle over the cooled cake before serving.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend.

Flax eggs can be used as an egg replacement (1 tbsp flaxseed meal + 3 tbsp water per egg).

Walnuts or almonds can be substituted for pistachios.

Add citrus zest to brighten the flavor.

Can be baked as mini muffins — reduce bake time to 20 minutes.

Store at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freeze individual slices for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 20g
Sodium: 180mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg