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
- 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
- 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)
- 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.
- To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square (round) deep dish pan with cooking spray.
- 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.
- 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.
- 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.