Honey-Spiced Ethiopian Coffee Cake with Cardamom and Niter Kibbeh
A fragrant Ethiopian-inspired coffee cake enriched with niter kibbeh (spiced clarified butter), cardamom, and a drizzle of honey for a subtly sweet finish. This african-inspired desserts ready in about 55 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
- 1/2 tsp salt
- 1/2 cup niter kibbeh (Ethiopian spiced clarified butter), melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 1/4 cup, for drizzling honey
- 1/2 tsp, optional for dusting ground cinnamon
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
- Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cardamom, and 1/2 tsp salt.
- Step 3: In a large bowl, beat 1/2 cup melted niter kibbeh with 3/4 cup granulated sugar until smooth. Add 2 large eggs one at a time, mixing well after each.
- Step 4: Stir in 1 tsp vanilla extract. Alternately add the flour mixture and 1/2 cup whole milk in three additions, beginning and ending with flour, mixing just until combined.
- Step 5: Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Step 6: Remove cake from oven and let cool in pan for 10 minutes, then invert onto a wire rack. Drizzle 1/4 cup honey over the warm cake and optionally dust with 1/2 tsp ground cinnamon before serving.
Equipment for this recipe
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Frequently asked questions
How long does Honey-Spiced Ethiopian Coffee Cake with Cardamom and Niter Kibbeh take to make?
Total time is about 55 minutes (15 min prep + 40 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 Niter Kibbeh?
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 Niter Kibbeh?
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 Niter Kibbeh 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 Niter Kibbeh?
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.
