Brown Butter Cardamom Almond Cake Recipe

This cardamom almond cake is inspired by the soft, simple texture of a classic coffee cake. It is tender, lightly nutty, warmly spiced, and easy enough to make on a weeknight because there is no need for a stand mixer or handheld mixer.

The batter comes together with browned butter, eggs, sugar, extracts, buttermilk, all-purpose flour, ground almonds, baking powder, salt, and cardamom. Brown butter gives the cake a toasted, nutty depth, while ground almonds help keep the crumb soft and delicate.

The topping is a simple cardamom streusel made with oats, brown sugar, sliced almonds, flour, softened butter, and cardamom. If you prefer an easier topping, you can skip the streusel and sprinkle sliced almonds with sparkling sugar over the batter before baking.

This cake is perfect for breakfast, dessert, brunch, or an afternoon coffee break. It is especially lovely when served slightly warm or at room temperature with the maple glaze drizzled over the top.

Why You’ll Love This Recipe

• No mixer required: You only need a saucepan, a few bowls, and a whisk. The melted brown butter makes the cake easy to mix by hand.
• Warm, cozy flavor: Cardamom, brown butter, almonds, and maple glaze create a fragrant cake with a rich, comforting taste.
• Soft coffee cake texture: Ground almonds and buttermilk help keep the cake moist, tender, and fluffy.
• Flexible topping: Use the almond cardamom streusel for crunch, or keep it simple with sliced almonds and sparkling sugar.

Grab Your Ingredients

• Ground almonds: Ground almonds, also called almond flour when finely milled and pale in color, add tenderness and a gentle almond flavor. This cake also contains all-purpose flour, so it is not gluten-free.
• All-purpose flour: Flour gives the cake structure and helps it bake up soft but stable.
• Almond extract: A small amount boosts the almond flavor without making the cake taste artificial.
• Unsalted butter: Browning the butter gives the cake a toasted, nutty flavor. Unsalted butter lets you control the salt level, but salted butter can be used if needed.
• Buttermilk: Buttermilk keeps the crumb moist and adds a light tang that balances the sweetness.
• Ground cardamom: Cardamom gives this almond cake its signature warm, aromatic flavor. It is fragrant, slightly citrusy, and different from cinnamon.
• Sliced almonds: Almonds add crunch and extra nutty flavor to the streusel or topping.
• Rolled oats: Oats make the streusel crisp and hearty.
• Brown sugar: Brown sugar gives the streusel a deeper flavor and helps it bake into crunchy, sweet clusters.

Substitutions & Additions

• Buttermilk: Replace the buttermilk with an equal amount of sour cream if that is what you have available.
• Almond flour: Fine, pale almond flour works well in place of ground almonds. Almond meal is darker and coarser because it includes the almond skins, so it may change the texture slightly.
• Topping: If you do not want to make streusel, sprinkle ¼ cup of sliced almonds and a little sparkling sugar over the batter before baking.

1. Step 1: Brown the butter. Place the butter in a small saucepan over medium-low heat. Let it melt, foam, and sputter. Stir occasionally until the milk solids turn golden brown and the butter smells nutty and toasted. Pour it into a large bowl and let it cool.

2. Step 2: Make the streusel while the butter cools. Mix the softened butter with oats, sliced almonds, flour, cardamom, and brown sugar until the mixture forms moist clumps with no dry patches.

3. Step 3: Preheat the oven to 350°F. Grease and line an 8-inch springform pan or round cake pan with parchment paper. Whisk the eggs, sugar, almond extract, and vanilla extract into the cooled brown butter until smooth.

4. Step 4: In a separate bowl, whisk together the all-purpose flour, ground almonds, ground cardamom, baking powder, and salt.

5. Step 5: Add the dry ingredients in three additions, alternating with the buttermilk. Mix just until the batter is smooth. Do not overmix.

6. Step 6: Pour the batter into the prepared pan and sprinkle the almond streusel over the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Baking Tips

• Use a springform pan if possible: A springform pan makes the cake easier to remove without disturbing the streusel. A regular round cake pan works too, but some topping may fall off when the cake is turned out.
• Mix the streusel thoroughly: Use your fingers or a fork to work the softened butter into the dry ingredients until the mixture forms clumps. The oats and flour should be fully coated.
• Do not overmix the batter: Once the flour is added, mix only until combined. Overmixing can make the cake dense instead of tender.
• Let the cake cool before glazing: If the cake is too warm, the maple glaze will melt into the topping instead of sitting neatly on top.

Serving Suggestions

• With coffee: This almond cardamom cake is ideal with a hot cup of coffee or espresso.
• For breakfast: The soft crumb and streusel topping make it a lovely breakfast cake.
• For dessert: Serve slices with the maple glaze, or add a spoonful of whipped cream if desired.

Storage & Freezing

Store the cardamom almond cake in an airtight container at room temperature for up to 5 days.

To freeze, place the cake in a freezer-safe container and freeze for up to 2 months. Thaw it in the refrigerator, then bring it to room temperature before serving.

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Thank you!

Ella

Cardamom Almond Cake with Brown Butter

Ella Gilbert