You can have this easy-to-make cardamom-walnut coffee cake all year, but I think it tastes even better in fall.
Isn’t fall a wonderful thing?! In a few weeks, I will miss berries and cherries but for sure not my frizzy hair and the humidity. I think that’s pretty much a given. For now, I am really enjoying all the fall fruits and veggies and their flavors like cinnamon. But sometimes you gotta mix things up so I added cardamom to this coffee cake and although it has a very distinct flavor it’s really good with the walnuts and even better with the pears.
cardamom-walnut coffee cake
In the last couple of weeks, I baked this cardamom-walnut coffee cake every time I was in need of a treat (a lot). I love to have a snack cake sitting on the kitchen counter so I can cut off pieces every time I walk by until it mysteriously disappears. And this one is perfectly moist and dense and not-too-sweet.
You can just skip the pears or substitute apples if you like, it still will be very perfect, but please stick with the cardamom.
- 240 g / 2 cups walnuts
- 100 g / ½ cup granulated sugar
- 120 g / ¾ cup brown rice flour
- 1 teaspoon baking powder
- ¼ teaspoons fine sea salt
- 1 teaspoon grated lime peel
- 2 ½ teaspoons ground cardamom
- 110 g / 1 stick unsalted butter, softened
- 2 large eggs
- 150 g / 5.3oz plain yogurt (whole milk or 0% Greek)
- 1 teaspoon vanilla extract
- 2 ripe pears, peeled, cored, cut into wedges
- 40 g / ⅓ cup chopped walnuts from food processor for sprinkling
- 1 tablespoon granulated sugar
- Preheat oven to 175C / 350°F. Butter an 11-by-7-inch or similar baking pan and set aside.
- Pulse walnuts and sugar in a food processor until finely ground. Add brown rice flour, baking powder, salt, lime zest, and cardamom and pulse once more to combine. Transfer to a medium bowl and set aside.
- Add butter, eggs, yogurt, and vanilla extract and process until very smooth. Add walnut mixture and pulse until well combined.
- Transfer to prepared pan and spread evenly. Distribute the pear wedges evenly on top of the batter, sprinkle with chopped walnuts and sugar and bake for 45-50 minutes or until a skewer inserted in the middle comes out clean. Cool completely on a wire rack.