Honey and Cardamom Ethiopian Coffee Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist coffee cake infused with Ethiopian coffee and aromatic cardamom, sweetened naturally with honey for a delicate finish. This Ethiopian-inspired recipe, ready in about 50 minutes, layers all-purpose flour, baking powder, ground cardamom into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 8 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cardamom, 2 tbsp ground Ethiopian coffee, and 1/2 tsp salt until evenly combined.
  3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup honey until creamy and smooth, about 3 minutes.
  4. Step 4: Add 2 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  5. Step 5: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with the flour mixture. Mix gently until just combined.
  6. Step 6: Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  7. Step 7: Cool cake in pan for 10 minutes before transferring to a wire rack to cool completely. Serve with coffee or tea.

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