Cardamom-Crumb Coffee Cake

Happy Easter or Resurrection Day Everybody!  Let me say that first off..I don't suspect that this being Easter Sunday, many of you will be reading blogs...but if you happen to be reading this blog...I thought this would make an excellent dessert. It's called Cardamon-Crumb Coffee Cake.

Cardamom's distinctive floral and spice aroma makes for a very delicious and unique coffee cake. A member of the ginger family, it is widely used in the baking of Scandinavia and the dishes of Eastern India. If you prefer to go more traditional, cinnamon also works wonderfully in this cake. So check this out-

INGREDIENTS:

Oatmeal Crumb

6 tablespoon(s) cold unsalted butter, cut into small pieces

1/2 cup(s) packed light brown sugar

1 cup(s) old-fashioned rolled oats, divided

1/4 cup(s) white whole-wheat flour or whole-wheat pastry flour

1/2 teaspoon(s) ground cardamom or cinnamon

1/4 cup(s) chopped walnuts

Cake

2 cup(s) white whole-wheat flour or whole-wheat pastry flour

2 teaspoon(s) baking powder

1 teaspoon(s) ground cardamom or cinnamon

1/2 teaspoon(s) baking soda

1/4 teaspoon(s) salt

2 large eggs

1/2 cup(s) packed light brown sugar

1 cup(s) nonfat buttermilk (see Tips & Techniques)

1/4 cup(s) canola oil

1 teaspoon(s) vanilla extract

DIRECTIONS:

1.To prepare oatmeal crumb: Combine butter, brown sugar, 1/2 cup oats, flour, and cardamom (or cinnamon) in a food processor. Process until mixture is crumbly. Turn out into a bowl and add remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.

2.To prepare cake: Preheat oven to 350 degrees F. Coat an 8-inch-square pan with cooking spray.

3.Sift flour, baking powder, cardamom (or cinnamon), baking soda, and salt together in a large bowl. Whisk eggs and brown sugar in a medium bowl until well blended. Gradually whisk in buttermilk, oil, and vanilla. Add wet ingredients to dry ingredients in 2 additions, stirring each time to thoroughly blend ingredients together.

4.Spread half batter in prepared pan. Sprinkle half oatmeal crumb evenly on top. Spoon remaining batter over crumbs and gently spread in an even layer. Top with remaining oatmeal crumb.

5.Bake coffee cake until browned and a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool for 10 minutes. Serve warm.

Extra Tips & Cool Techniques- (check the technique!)

No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": Mix 1 tablespoon lemon juice or vinegar with 1 cup milk.

Make-ahead Tip: Prepare through step 4, cover, and refrigerate for up to 1 day; add about 10 minutes to the baking time.

Enjoy!