Cardamom Coffee Cake

Image and recipe courtesy of Waitrose & Partners

Enjoy this scrumptious cake on a Sunday afternoon with family and friends…


  • 125g butter, softened, plus extra for greasing
  • 200g light brown Muscovado sugar
  • 3 medium free-range eggs, beaten
  • 2 tbsps instant espresso coffee powder, plus 1 tsp for the icing
  • 250g self-raising flour
  • ½ tsp bicarbonate of soda
  • 1 tsp cardamom pods, split, seeds removed and lightly crushed (about 10 pods)
  • 150ml tub soured cream
  • 100g icing sugar, sifted
  • Coffee beans, to decorate (optional)
  • Preheat the oven to 180°C/Fan 160°C/Gas 4. Butter and line the base of a 1kg loaf tin with baking parchment. Cream the butter with the sugar until pale and light then beat in the eggs a little at a time. Mix the coffee powder with 2 tbsps of boiling water and leave to cool.
  • Sift the flour with the bicarbonate of soda. Add the lightly crushed cardamom seeds. Fold the dry ingredients into the creamed mixture, alternating with the coffee and soured cream.
  • Spoon into the prepared loaf tin and level the surface. Bake for 50-60 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then turn onto a wire rack to cool.
  • Mix the icing sugar with 3-5 tsps of boiling water and the teaspoon of coffee powder until thick enough to coat the back of a wooden spoon. Drizzle over the loaf and decorate with coffee beans, if using. Serve in thick slices with coffee. 
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