Description

A soft and buttery cake infused with warm cardamom and cinnamon, topped with a sweet, spiced sugar layer. Perfect for brunch, dessert, or afternoon tea.

Ingredients

For the Topping:

¼ cup granulated sugar

1 teaspoon ground cardamom

¼ teaspoon ground cinnamon

For the Cake:

4 tablespoons vegetable oil

3 large eggs

½ cup sour cream

1 tablespoon vanilla extract

¾ cup granulated sugar

2 cups cake flour (spooned and leveled)

½ teaspoon baking powder

½ teaspoon kosher salt

1 tablespoon ground cardamom

1 teaspoon ground cinnamon

16 tablespoons (1 cup) unsalted butter, softened

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Instructions

Make the topping: In a small bowl, mix sugar, cardamom, and cinnamon. Set aside.
Preheat oven: Set oven to 350°F (175°C). Grease or line a 9×9-inch cake pan.
Mix wet ingredients: In a medium bowl, whisk oil, eggs, sour cream, and vanilla.
Mix dry ingredients: In a stand mixer bowl, combine sugar, flour, baking powder, salt, cardamom, and cinnamon. Whisk for 1 minute.
Add butter: Mix softened butter into dry ingredients until sandy in texture.
Combine batter: Slowly pour in the wet mixture with the mixer on low. Mix until smooth.
Bake: Pour batter into the pan and smooth the top. Sprinkle the topping evenly. Bake for 25–30 minutes, or until the center is set.
Cool and serve: Let cake cool for 15–30 minutes before slicing. Serve warm or at room temperature.

Notes

Cake flour gives the softest texture; don’t substitute unless needed.
For best flavor, use fresh ground cardamom.
Cake can be stored at room temperature or refrigerated.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Global-Inspired