Wednesday, July 7, 2010

Deep Dish Cardamom Mango Coffee Cake


I've been on a cardamom kick lately. Something about the spice is mysterious and keeps me curious - it's kind of floral, peppery, warm, and fragrant. I still haven't figured it out completely so I continue to bake with it in attempt to quench my cardamom thirst. I used a recipe from Eating Well for a Cardamom-Crumb Coffee Cake with an oatmeal crumble top which I tweaked and 1.5xed it to make a deep dish coffee cake and added a layer of fresh mango to the middle to accentuate the exoticism of the spice. The result was a fragrant, moist, delicious and wholesome breakfast/afternoon tea time snack. Of course, if you don't like cardamom you can use cinnamon, but cardamom is totally worth experimenting with.

Deep Dish Cardamom Mango Coffee Cake

Oatmeal Crumb

  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup packed light brown sugar
  • 1 cup old-fashioned rolled oats, divided
  • 1/4 cup white whole-wheat flour, or whole-wheat pastry flour
  • 1 teaspoon ground cardamom
  • 1/4 cup chopped almonds

Cake

  • 3 cups white whole-wheat flour, or whole-wheat pastry flour
  • 3 teaspoons baking powder
  • 2 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup packed light brown sugar
  • 1 1/2 cup buttermilk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 ripe mangoes diced into small cubes (about 1 cup)
  1. To prepare oatmeal crumb: Combine butter, 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1 teaspoon cardamom (or cinnamon) in a food processor. Process until the mixture is crumbly. Turn out into a bowl and add the remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.
  2. To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square (round) deep dish pan with cooking spray.
  3. Sift 3 cups flour, baking powder, 2 teaspoons cardamom (or cinnamon), baking soda and salt together in a large bowl. Whisk eggs and 3/4 cup brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil and vanilla. Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.
  4. Spread half the batter in the prepared pan. Sprinkle with mangoes and half the oatmeal crumb evenly on top. Spoon the remaining batter over the crumbs and gently spread in an even layer. Top with the remaining oatmeal crumb.
  5. Bake the coffee cake until browned and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool for 20 minutes. Serve warm.

12 comments:

Wandering Chopsticks said...

Yum! So many of my favorite flavors in one. You should've done a cross-section so I could see the inside. Or better yet, invited me over for cake and tea. ;)

Peter M said...

I like that oatmeal topping...that means I can have this for brekkie!

Helen said...

This looks delicious Anna! I also enjoy cardamom in desserts. I can visualize this cake as an ice cream. Seriously, by making a vanilla ice cream base and breaking pieces of this cake and tossing it into the ice-cream machine. Oh how delicious that sounds :)

Melissa @ For the Love of Health said...

I think coffee cake is up there with muffins with being my favorite dessert foods. Yours looks really good. I love the top of it- a true coffee cake!

Anna A. said...

Wandering Chopsticks - My picture came out bad for the cross section and I'm too ashamed to post it :(.. will invite you for next one :)

Peter - If that's what you Canadians call it :)

Helen - Mango-cardamom ice cream? Where do I sign up?! I want an ice cream maker so bad (santa, are you listening?)

Melissa - Amen sister! Love the muffins and coffee cake both, and what's a coffee cake w/o a strusel top?

stuffycheaks said...

ahhh eatingwell shows that the calories per serving is only 300 cal. That, I can live with!

Anna A. said...

Stuffycheaks - hah, really, 300 cals, I didn't even notice the calories posted. Well after surfing those 8 fters you're entitled to multiple slices.

Anonymous said...

Keep posting stuff like this i really like it

Loribella said...

I was looking at Eating Well's website and thought cardamom goes well with fruit. I wonder if anyone tried this with fruit? Sure enough, you had :) I don't have mango in the house, but I have pear. I will follow on your inspiration and try my version with pear.

Anna A. said...

Loribella - pear and cardamom sound like a match made in heaven! How did it turn out?

Loribella said...

Anna, the pear version rocked! I bet you would love it. There were a couple other changes I made, as I cannot eat nuts or dairy. Earth balence margerine instead of butter, and I made sour soymilk with a tsp of apple cider vinager. To compensate for no nuts, I added a bit more oatmeal in the topping/middle section.

Anna A. said...

Loribella, I LOVE earth balance margarine. I wish I could have tried your coffee cake - it sounds like you are super creative. I will be fasting from animal products soon and will have to try a vegan coffee cake with your sour soymilk :-)