Honey-Spiced Ethiopian Coffee Cake with Cardamom and Cinnamon
A moist and fragrant coffee cake infused with warm cardamom and cinnamon, sweetened with honey for a subtle floral note inspired by Ethiopian coffee culture. This african-inspired desserts 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.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup honey
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp instant coffee granules
Instructions
- Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cardamom, 1 tsp ground cinnamon, and 1/2 tsp salt.
- Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup honey until creamy and fluffy, about 3-4 minutes using a mixer.
- Step 3: Add 2 large eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 tsp vanilla extract.
- Step 4: Dissolve 1 tbsp instant coffee granules in 1/2 cup whole milk, then gradually add the milk mixture into the wet ingredients, alternating with the dry flour mixture, mixing gently until just combined.
- Step 5: Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the top is golden.
- Step 6: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve with a cup of Ethiopian coffee.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Spiced Ethiopian Coffee Cake with Cardamom and Cinnamon take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Honey-Spiced Ethiopian Coffee Cake with Cardamom and Cinnamon?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Honey-Spiced Ethiopian Coffee Cake with Cardamom and Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Spiced Ethiopian Coffee Cake with Cardamom and Cinnamon for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Spiced Ethiopian Coffee Cake with Cardamom and Cinnamon?
African desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
