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    Home » Recipes » Breads » Quick Breads

    Cardamom-Orange Coffee Cake Loaf

    Published by Melissa on May 10, 2013 | Updated June 10, 2022 | 55 Comments

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    Featured Image for post Cardamom-Orange Coffee Cake Loaf

    Moist, delicious cardamom-orange coffee cake topped with an almond cinnamon sugar topping, baked in cute mini loaf pans so they’re easy to share and sturdy enough to mail to far away friends. 

    The Flying Brownie by Shirley Fan is an adorable cookbook with 100 recipes for homemade treats that are perfect for packing and shipping to friends and family. Each recipe includes tips on shipping and there’s a Care Packages 101 section to help you get your treats to your loved ones in just baked condition.

    Snickerdoodle-Bread-Packed-Barbara-Bakes

    The publisher sent me a free copy of the cookbook to review and it came just in time. I was baking Snickerdoodle bread to take to the Big Traveling Potluck and had to carry the bread on the airplane. I used the tips in the book, double wrapped it in plastic wrap, cushioned it with styrofoam peanuts, and put it in a sturdy box, and my bread arrived in perfect condition.

    Cardamom-Orange-Coffee-Cake-Loaf-Barbara-Bakes

    The first time I tried cardamom was when it was used in a Daring Bakers challenge, and I immediately fell in love with it. It has a very unique, spicy, almost citrusy flavor and pairs really well with citrus in baking. It’s native to India but is now used throughout the world in sweet and savory dishes.

    Since I love cardamom in baked goods, the Cardamom-Orange Coffee Cake recipe jumped out at me. I loved that I could make it with ingredients I always have on hand. The recipe didn’t disappoint. It was moist and tender with a great spicy, citrus flavor and the crunchy, sweet almond topping was the perfect way to dress it up.

    If you’re looking for recipes and tips on shipping treats to your friends and family, I highly recommend this book.

    Featured Image for post Cardamom-Orange Coffee Cake Loaf
    Print Recipe Pin Recipe Rate this Recipe
    4.47 from 65 votes

    Cardamom-Orange Coffee Cake Loaf

    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Course: Quick Breads
    Servings: 8 servings
    Calories: 363kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • Chicago Metallic Commercial II Non-Stick Mini Loaf Pans, Set of 4

    Ingredients

    Cake

    • 1 ¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • 2 teaspoons ground cardamom
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 8 tablespoons 1 stick unsalted butter, at room temperature
    • 1 cup sugar
    • 2 large eggs at room temperature
    • ½ cup sour cream
    • 1 tablespoon freshly grated orange zest

    Topping

    • 2 tablespoons sliced almonds
    • 1 tablespoon sugar
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground cardamom

    Instructions

    • Preheat the oven to 350º. Grease and flour a 5×9-inch loaf pan or line with parchment paper; set aside. I used two mini loaf pans (5 ¾ x 3 ¼ x 2 ¼)
    • In a medium-size bowl, combine the flour, baking soda, cardamom, cinnamon, and salt.
    • In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition and scraping down the sides of the bowl if necessary. Add the sour cream and orange zest and mix for another minute or two, until incorporated. Add the flour mixture and mix on low speed until combined. Pour the batter into the prepared pan.
    • In a small bowl, combine the topping ingredients. Scatter the topping over the batter. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. (Bake mini loaves for 35 minutes.)
    • Cool the cake in the pan for 10 minutes before transferring to a rack to cool completely. Wrap tightly in plastic wrap and place in a large zipper top plastic bag.

    Nutrition

    Serving: 1g | Calories: 363kcal | Carbohydrates: 49g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 338mg | Fiber: 1g | Sugar: 27g
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Cindy

      January 08, 2023 at 8:19 am

      This had a nice flavor but was very dry. I wonder if anyone has tried an orange glaze/syrup with this?

      Reply
    2. Debbie Horrell

      September 05, 2022 at 2:15 pm

      5 stars
      So delicious! First time baking with Cardamom and it’s wonderful! Thank you!

      Reply
      • Melissa Griffiths

        September 05, 2022 at 9:09 pm

        So glad you liked it Debbie! Thank you for taking the time to leave a comment!

        Reply
    3. Cinnamom in MN

      June 02, 2022 at 7:24 pm

      Fantastic. Made it tonight. Thanks for the recipe. I’m sure it will make me locally famous.

      Reply
      • Barbara Schieving

        June 02, 2022 at 8:03 pm

        Thanks! I hope it does make you locally famous. Let me know 🙂

        Reply
    4. Rebecca

      February 15, 2022 at 12:10 pm

      LOVED this recipe! I did notice some folks saying it was a bit dry; I found it was a good idea to check for doneness well before the max. 50-minute bake time suggested so it didn’t bake to a dry state. The beautiful whisper of orange with the not-overpowering cardamom, along with not too much sweetness was such a perfect balance of flavors! I do wish there was some nutritional info on this!

      Reply
      • Barbara Schieving

        February 15, 2022 at 1:05 pm

        Thank you for the great review Rebecca – beautifully described! I’ll update the post to include the computer-generated nutritional info.

        Reply
    5. Nanci

      May 28, 2021 at 3:13 pm

      I made the “cake” and we really liked it! I noticed how many mentioned that when they turned it out of the pan that the topping fell off. So I found a way to make it stay on Bon Appetit. I mixed the crumb topping with just a little softened butter and then took about half and egg white and mixed it together before spreading on the loaf.  The egg white is the key. It did not fall off!

      Reply
      • Barbara Schieving

        May 28, 2021 at 3:46 pm

        Glad you enjoyed the cake. Thanks for sharing your tip Nanci!

        Reply
    6. Susan

      April 10, 2021 at 12:37 pm

      Can you tell me what brand your bread pans are.

      Reply
      • Barbara Schieving

        April 11, 2021 at 8:38 am

        Hi Susan – here’s a link to the pans in the picture https://www.restaurantsupply.com/vollrath-5431-wear-ever-1-lb-aluminum-loaf-pan-3-3-8-x-5 I also often use these mini pans https://amzn.to/2Rn6cGF Enjoy!

        Reply
    7. Barb

      January 31, 2021 at 11:21 am

      I made the coffee cake his morning ,and it didn’t disappoint! So delicious!! I made the mini loaves and did have to bake them a little more than 35 minutes, Thanks for sharing the recipe.

      Reply
    8. faye Weiner

      October 25, 2018 at 10:00 am

      Those pans are adorable! Are they on Amazon?

      Reply
      • Barbara Schieving

        October 25, 2018 at 2:50 pm

        Hi Faye – I’ve had them for so long, I don’t think they’re available any longer. But Amazon does have these https://amzn.to/2yyw9H0 Mini Loaf Pans that I love.

        Reply
    9. Wass

      April 17, 2018 at 8:37 pm

      Hi, the streusel topping is missing butter and that’s why the almonds fell off. Good recipe, love orange and cardamoms ??

      Reply
    10. Karen

      October 05, 2017 at 4:16 pm

      For those of you with a bread maker  this comes out perfect on “Cake” or “Quick”( not rapid) setting.

      Reply
      • Barbara Schieving

        October 05, 2017 at 4:33 pm

        Great tip – thanks for sharing Karen!

        Reply
    11. Melanie

      October 21, 2016 at 4:17 pm

      I thought this was scrumptious! Next time I make it, I think I’ll add some nuts to the batter, and maybe some candied orange. I loved the streusel mix, but a lot of it fell off when I took it out of the pan (but I probably used too much). Thanks for the great recipe. I put a link to on my site,

      Reply
      • Barbara Schieving

        October 23, 2016 at 6:32 pm

        Thanks Melanie! Glad you enjoyed it. Definitely change it up to suit your tastes.

        Reply
    12. augusta

      April 02, 2015 at 9:57 am

      wheres the coffee in this recipe??

      Reply
      • Barbara Schieving

        April 02, 2015 at 10:10 am

        Coffee cake rarely has coffee in it. Rather it is a cake served with coffee, generally for breakfast or a snack rather than dessert.

        Reply
      • Melanie

        October 19, 2016 at 12:30 pm

        lol

        Reply
    13. Debbie

      January 06, 2014 at 11:37 am

      Not sure what happened with mine but it came out extremely dry….I was bummed out. Nice flavor but no moisture.

      Reply
      • Barbara Schieving

        January 06, 2014 at 11:44 am

        Hi Debbie – That is disappointing. Did you make any changes?

        Reply
    14. Wendy

      May 29, 2013 at 1:03 pm

      Loaf cakes and quick breads can be great care package goodies! They are so sturdy. The flavors in this one remind me of a cup of tea. 🙂 Barbara, does the cook book mention how long this loaf stays fresh? Some recipes stay yummy for ages and others seem to dry out by the next day. 🙂

      Reply
      • Barbara Schieving

        May 29, 2013 at 8:50 pm

        I’m not at home this week, but as I remember it said these loaves kept well for 5 days. I’ve found quick breads with sour cream in them just get better the next few days after baking. Great question. Thanks!

        Reply
    15. Sue {munchkin munchies}

      May 25, 2013 at 11:35 pm

      Besides sounding so yummy, the little loaves look adorable. The flavors sound wonderful…a good use for my cardamon:)

      Reply
    16. Jenni

      May 15, 2013 at 12:53 pm

      Gorgeous loaves! I simply love cardamom! These would be so fantastic! 🙂

      Reply
    17. jamie @ green beans & grapefruit

      May 15, 2013 at 9:40 am

      I so dig cardamom in pastries, especially coffee cake. This sounds awesome!

      Reply
    18. Medeja

      May 15, 2013 at 2:42 am

      What a nice soft coffee cake!

      Reply
    19. lilian @ chinese grandma

      May 13, 2013 at 3:39 am

      ooh barbara, i love cardamom. can’t wait to try this recipe! and have it with some chai. =)

      Reply
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