Inspired by the overwhelming popularity of my cardamom cake with brown butter cream cheese frosting (which, as you can tell, is quite a mouthful!), I was eager to develop a more casual, everyday version. The goal was a cake that offered the same comforting cardamom notes and rich brown butter flavor but in a simpler, coffee cake-style format perfect for breakfast, brunch, or an afternoon treat.

This soft and moist almond cardamom cake draws its exceptional texture and flavor from a harmonious blend of two beloved recipes: my blueberry almond lemon cake and my yogurt plum cake. Both of these foundational recipes share a common thread: a wonderfully soft, fluffy, and almost coffee cake-like crumb, often enhanced with a delicious topping baked right into the surface. This approach ensures a cake that’s consistently moist and tender, providing the perfect canvas for the warm, fragrant cardamom and nutty almonds.

During the testing phase, I experimented extensively with the topping. While the cardamom streusel proved to be a resounding success, offering a delightful crunchy contrast, I also found that a simple sprinkle of slivered almonds and sparkling sugar yielded a beautifully elegant and equally delicious result. The decision to add a light maple syrup glaze was a natural one, as its subtle sweetness and hint of warmth beautifully elevate the cake’s overall profile without overpowering the star flavors.

If you’re as passionate about spiced and brown butter creations as I am, you absolutely must explore some of my other favorite recipes. Indulge in the rich, comforting flavors of my brown butter cinnamon rolls, or savor the aromatic complexity of my chai cake. Each offers a unique experience while showcasing the incredible depth that these ingredients bring to baking.

Why You’ll Adore This Cardamom Almond Cake!

• Effortless, No-Mixer Recipe: Say goodbye to heavy appliances! This recipe is designed for simplicity. You’ll only need a small saucepan to achieve that glorious brown butter, followed by a couple of mixing bowls and a whisk. It’s truly as easy as pie – or in this case, cake! This makes it ideal for a spontaneous baking session or a quick weeknight dessert.
• Irresistibly Cozy Warm Flavors: Every bite of this cake is a warm embrace, thanks to the harmonious blend of nutty brown butter, aromatic cardamom, and sweet almonds. It’s the quintessential “fika” cake – a term borrowed from Swedish culture, representing a cherished moment for a coffee break shared with good company and a delicious treat. This cake is perfect for enjoying any time of year, bringing warmth and comfort regardless of the season.
• Perfectly Moist & Tender Crumb: The combination of ground almonds and buttermilk creates an exceptionally soft, tender, and moist crumb that melts in your mouth. This isn’t a dry, crumbly cake; it’s a luscious experience that will have everyone asking for a second slice.
• Versatile Topping Options: Whether you prefer the satisfying crunch of a streusel or a simpler sprinkle of slivered almonds, this recipe offers flexibility to suit your preference. Both options are incredibly delicious and add visual appeal.
• Aromatic Experience: From the moment the brown butter starts to sizzle to the lingering scent of baking cardamom, this cake fills your home with the most inviting, delightful aroma. It’s a sensory experience that begins long before the first bite.

Gather Your Essential Ingredients

Creating this magnificent cardamom almond cake begins with selecting the right ingredients. Each component plays a vital role in achieving its signature flavor and perfect texture. Here’s a deeper dive into what you’ll need and why:

• Ground Almonds (Almond Flour): These form a crucial part of the cake’s base, blended with all-purpose flour. While not making the cake 100% gluten-free, ground almonds (often labeled as almond flour, ensure it’s finely ground and light in color, not almond meal which includes skins) contribute significantly to the cake’s tender, soft crumb and impart a subtle, sweet almond flavor that’s simply irresistible. This is key to its delicate texture.
• All-Purpose Flour: Providing the primary structure of the cake, all-purpose flour ensures a stable yet fluffy outcome. Its balance allows the ground almonds to work their magic on texture without compromising the cake’s integrity.
• Almond Extract: To truly amplify that sweet, distinctive almond essence, a dash of almond extract is essential. It provides a concentrated flavor boost that complements the ground and slivered almonds beautifully, making the almond notes sing.
• Unsalted Butter: The magic of brown butter is central to this recipe. Using melted brown butter eliminates the need for a stand mixer, streamlining the process. Opting for unsalted butter gives you precise control over the salt content, allowing the other flavors to shine. If you only have salted butter, simply reduce the added salt in the recipe by half. Browning the butter adds a deep, nutty, caramelized flavor that’s unparalleled.
• Buttermilk: While often paired with baking soda for leavening, buttermilk in this recipe primarily contributes incredible moisture and a subtle tangy depth. Even with baking powder as the main leavening agent, buttermilk ensures a moist, tender crumb and enhances the overall flavor profile, making the cake feel richer and more complex. If you don’t have any on hand, you can easily make a homemade substitute (see substitutions).
• Ground Cardamom: Ah, cardamom – the soul of this cake! It’s one of my all-time favorite spices for baking, offering a unique blend of warmth, citrusy brightness, and delicate spice that sets it apart from cinnamon. Its fragrant aroma and distinct taste elevate this cake from good to extraordinary. High-quality ground cardamom is preferred, but for an even more intense flavor, you can grind whole green cardamom pods just before baking. It might be a specialty spice in some areas, so consider sourcing it online if your local store doesn’t carry it.
• Slivered Almonds: These are primarily used for texture and appearance, either in the streusel topping or sprinkled directly on top of the cake before baking. They add a delightful crunch and a beautiful visual element, reinforcing the almond theme.
• Rolled Oats (Old-Fashioned Oats): Incorporated into the streusel topping, rolled oats lend an amazing chewiness and crunch. They add a rustic, wholesome element that perfectly balances the cake’s tender interior, creating an irresistible contrast of textures.
• Brown Sugar: Sweetening the streusel topping, brown sugar not only adds moisture but also a lovely caramel-like depth of flavor. I’ve successfully tested this recipe with both light and dark brown sugar, so feel free to use whichever you have on hand. Both will contribute to a rich, crumbly topping.
• Granulated Sugar: The primary sweetener for the cake batter, granulated sugar contributes to both the sweetness and the tender texture of the cake.
• Eggs: Large, room-temperature eggs are essential for emulsifying the batter, adding structure, and contributing to the cake’s rich flavor and moisture. Room temperature eggs blend more evenly into the batter, ensuring a smoother consistency.
• Baking Powder: Our main leavening agent, baking powder ensures the cake rises beautifully and achieves a light, airy texture.
• Kosher Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors in both the cake and the streusel. It’s a flavor enhancer that makes everything taste better.
• Vanilla Extract: Vanilla is a classic pairing with almost any sweet baked good, and it plays a supporting role here, enhancing the overall warmth and depth of flavor without overshadowing the cardamom and almond.

Smart Substitutions & Creative Additions

While this Cardamom Almond Cake recipe is perfect as written, don’t hesitate to personalize it! Here are some tried-and-true substitutions and exciting additions to help you tailor it to your pantry or preferences:

• Buttermilk Alternatives: If you find yourself without buttermilk, don’t fret! You can easily swap it out for an equal amount of sour cream or plain Greek yogurt for similar moisture and tang. Alternatively, create a homemade buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with regular milk (any fat percentage) up to the ½ cup mark. Let it sit for 5-10 minutes until it slightly curdles before using.
• Understanding Almond Flour vs. Ground Almonds vs. Almond Meal: This can be a bit confusing across different regions! For this recipe, when I refer to “ground almonds,” I’m looking for a product that is light in color and very finely ground – essentially, almond flour. If it’s labeled “almond flour,” it’s perfect. In the UK, this is commonly sold as “ground almonds,” but ensure it’s blanched (skinless) and finely milled with no dark flecks. “Almond meal,” on the other hand, is typically made from unblanched almonds (with skins on) and is coarser, resulting in a darker, denser cake. Stick to fine, light-colored ground almonds/almond flour for the best texture.
• Topping Variations: Not in the mood for streusel or short on time? You have fantastic alternatives! Simply sprinkle a quarter cup of slivered almonds and a generous dusting of sparkling sugar directly over the cake batter before baking. This yields a beautiful, simpler crust with a lovely crunch and shimmer. For an extra fruity twist, consider folding in a handful of fresh or frozen (not thawed) berries, like blueberries or raspberries, into the batter before baking.
• Spice It Up (or Down): If cardamom isn’t readily available or you want to experiment, you can substitute it with an equal amount of cinnamon, a mix of cinnamon and nutmeg, or even a touch of pumpkin spice for a seasonal twist. However, the unique floral notes of cardamom are highly recommended!
• Citrus Zest Boost: For an added layer of brightness, grate in the zest of one lemon or orange into the cake batter along with the wet ingredients. Citrus pairs wonderfully with both cardamom and almond.
• Chocolate Chip Swirl: For chocolate lovers, gently fold in ½ cup of mini chocolate chips into the batter before pouring it into the pan.

1. Step 1: The Brown Butter Foundation. Begin by placing the unsalted butter into a small, light-colored saucepan. Set it over medium-low heat on your stove. Allow the butter to melt completely. As it melts, it will begin to foam and sputter. It’s important to stir it occasionally with a rubber spatula or wooden spoon to prevent the milk solids from sticking and burning at the bottom. Continue cooking until the milk solids settle at the bottom and turn a rich, light brown or golden color, at which point the butter will emit a wonderful nutty, toasted aroma. This whole process usually takes about 5-8 minutes. Immediately pour the brown butter, ensuring you scrape out all those flavorful little brown bits, into a large heatproof bowl to stop the cooking process and let it cool slightly.

2. Step 2: Crafting the Cardamom Streusel. While your brown butter cools, prepare the irresistible streusel topping. In a separate medium-sized bowl, combine the softened unsalted butter with the rolled oats, slivered almonds, all-purpose flour, ground cardamom, and light brown sugar. Use your fingertips to “smush” (a highly technical baking term, I assure you!) and rub the softened butter into the dry ingredients. Continue this until the mixture starts to clump together and becomes thoroughly moist, with no dry flour patches remaining. This should take a few minutes of gentle working. Once perfectly crumbly, set the streusel aside.

3. Step 3: Preparing for Baking & Wet Ingredients. Preheat your oven to 350°F (175°C). Prepare an 8-inch springform pan or a regular round cake pan by greasing it thoroughly and lining the bottom with parchment paper. This will ensure your beautiful cake releases easily. In the large bowl with the cooled brown butter, add the granulated sugar, room temperature eggs, almond extract, and vanilla extract. Whisk vigorously until the mixture is completely smooth and well combined.

4. Step 4: Combining the Dry Ingredients. In a separate, medium-sized bowl, whisk together all of your dry ingredients: the all-purpose flour, ground almonds, ground cardamom, kosher salt, and baking powder. Whisk well to ensure all ingredients are evenly distributed, which is crucial for uniform rising and flavor.

5. Step 5: Bringing the Batter Together. Gradually add the dry ingredient mixture to the wet ingredients in three alternating additions, starting and ending with the dry ingredients. In between each addition of dry ingredients, incorporate a portion of the buttermilk. Mix gently with your whisk or a rubber spatula until just smooth. It’s important not to overmix, as this can develop the gluten too much and result in a tough cake. A few small lumps are perfectly fine.

6. Step 6: Baking to Golden Perfection. Pour the prepared cake batter evenly into your greased and lined cake pan. Then, generously sprinkle the cardamom almond streusel topping (or your chosen alternative like slivered almonds and sparkling sugar) over the entire surface of the batter. Place the cake into your preheated oven and bake for 40-50 minutes. The cake is done when a wooden toothpick inserted into the very center comes out clean or with only a few moist crumbs attached. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.

Ella’s Essential Baking Tips for Success

Achieving baking perfection often comes down to a few key insights. Here are some of my top tips to ensure your Cardamom Almond Cake turns out absolutely flawless:

• Choosing Your Cake Pan: As you might notice in my images, I often use a regular round cake pan, sometimes because my springform pan decided to go on strike! While a springform pan is generally recommended for easier release, especially with toppings, a standard round cake pan works perfectly. Just be mindful when transferring: after cooling for 10 minutes, gently flip the cake onto a cooling rack. Some streusel might come off, but you can carefully press it back onto the cake. If you’re using a regular pan, make sure it’s very well greased and floured, or lined with parchment paper, especially the bottom.
• Mastering the Streusel Topping: The easiest and most effective way to make a perfect streusel is to use your hands. Gently “smush” (yes, it’s a real technique!) the softened butter into the dry ingredients until all the flour and oats are moistened and clumps begin to form. Avoid overworking, but ensure there are no dry pockets. The warmth from your hands helps incorporate the butter beautifully, yielding that ideal crumbly texture.
• Don’t Overmix the Batter: Once you start adding the dry ingredients and buttermilk, mix only until just combined and smooth. Overmixing develops gluten, which can lead to a dense, tough cake rather than the desired light and tender crumb. A few small lumps are better than a perfectly smooth, overmixed batter.
• Room Temperature Ingredients are Key: Ensure your eggs and buttermilk are at room temperature. This allows them to emulsify more effectively with the brown butter, resulting in a smoother, more uniform batter and a finer-textured cake. If your eggs are cold, place them in a bowl of warm (not hot) water for 5-10 minutes.
• Cooling is Crucial: Resist the temptation to slice into your warm cake immediately! Allowing the cake to cool completely on a wire rack ensures it sets properly, maintains its moist texture, and allows the glaze to adhere beautifully without melting off.
• Grind Your Own Cardamom (Optional but Recommended): For the most vibrant and potent cardamom flavor, purchase whole green cardamom pods and grind them yourself using a spice grinder or a mortar and pestle just before baking. This truly makes a difference in the aroma and taste compared to pre-ground cardamom, which can lose its potency over time.

Delightful Serving Suggestions

This Cardamom Almond Cake is incredibly versatile and can be enjoyed in many ways. Here are some ideas to make each serving a truly memorable experience:

• The Ultimate “Fika” Experience: Embrace the Swedish tradition of “fika” by pairing a warm slice of this cake with a freshly brewed cup of coffee or a fragrant tea. The cake’s cozy flavors are perfectly complemented by a dark roast coffee or a chai latte.
• Morning Indulgence: Yes, this is absolutely the kind of cake you can enjoy for breakfast! I certainly did after thoroughly testing this recipe. It’s hearty enough to feel satisfying but light enough not to be overly heavy. Pair it with a side of fresh fruit or a dollop of Greek yogurt for a balanced start to your day.
• Seasonal Lattes: Make your afternoon treat even cozier by enjoying a slice alongside a homemade Pumpkin Spice Latte. My pumpkin sauce for coffee recipe will help you achieve that perfect seasonal drink! During the holidays, a Gingerbread Latte would also be a fantastic pairing.
• Dessert Delight: Serve a slice warmed slightly with a scoop of vanilla bean ice cream or a dollop of whipped cream for an elegant dessert. A sprinkle of extra slivered almonds or a drizzle of caramel sauce would also be fantastic.
• Alongside Fruit: The almond and cardamom flavors pair beautifully with various fruits. Consider serving it with a side of poached pears, fresh berries, or sliced peaches for a refreshing contrast.

Storage & Freezing Instructions

Ensuring your delicious Cardamom Almond Cake stays fresh and delightful for as long as possible is important. Here’s how to store it correctly:

For optimal freshness, store any leftover cake in an airtight container at room temperature. It will remain moist and flavorful for up to 5 days. If your kitchen is particularly warm, or if your cake contains a cream cheese frosting (which this one doesn’t, but for future reference), refrigeration might be necessary, though it can sometimes alter the cake’s texture slightly.

To extend the life of your cake even further, it freezes beautifully! Once completely cooled, wrap the whole cake or individual slices tightly in plastic wrap, then an additional layer of aluminum foil. Place it in a freezer-safe container or a heavy-duty freezer bag. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it again, simply let it thaw overnight in the refrigerator, then bring it to room temperature before serving for the best taste and texture. You can even gently warm individual slices in the microwave for a few seconds if you desire a fresh-from-the-oven feel.

Expand Your Baking Repertoire: Try These Simple Cake Recipes Next!

If you’ve fallen in love with the ease and deliciousness of this Cardamom Almond Cake, you’re in for a treat with these other straightforward and satisfying cake recipes. Perfect for home bakers looking for more simple yet impressive creations:

If you’ve made this incredibly cozy and flavorful Cardamom Almond Cake, I would be absolutely thrilled to hear about your experience! Please make sure to leave a ⭐️ rating and a thoughtful review below to share your thoughts and tips. Your feedback means the world to me and helps other bakers. I love seeing your beautiful creations, so don’t forget to tag me on Instagram @alpineella so I can admire what you’ve baked! You can also stay connected and discover more delicious recipes by following along on Pinterest, Facebook, and TikTok!

Cardamom Almond Cake with Brown Butter

Ella Gilbert

Nutrition