Cardamom Coffee Cake
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5.0
54 reviews
Excellent
Cardamom Coffee Cake
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Cardamom Coffee Cake from the 1974 Moosewood Cookbook ~ Mollie Katzen calls this epic bundt the richest cake in the world!
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Ingredients
- 2 cups unsalted butter, at room temperature
- 2 cups golden brown sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups sour cream
dry ingredients
- 4 cups flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cardamom
- 1/2 tsp salt
nut streusel*
- 1/2 cup golden brown sugar
- 1 Tbsp ground cardamom
- 1 cup chopped nuts (walnuts, pecans, or both)
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Instructions
- Preheat the oven to 350F. Butter and flour every nook and cranny of a full sized 12-14 cup non-stick bundt pan.
- In a stand mixer (or with electric beaters) cream the butter and brown sugar together until light and fluffy.
- Beat in the eggs, one at a time, scraping down the bowl as you go, and then the vanilla.
- Sift or whisk together the dry ingredients.
- With the mixer on a medium-low speed, add the dry ingredients to the wet, alternately with the sour cream. You want to begin and end with the dry ingredients. Give everything a final mix with a silicone spoon to insure that everything is well combined.
- Toss the nut mixture togther with a fork.
- Begin layering your coffee cake with 1/3 of the batter into your prepared pan. Top with 1/2 of the nut mixture. Then add another 1/3 of the batter. Finally add the rest of the nut mixture, topped with the rest of the batter. Gently spread the batter across the top surface.
- This epic cake will bake for 1 to 1 1 /2 hours. The type of bundt pan and your oven will determine exactly how long your cake will take. Definitely use the toothpick test, and lay a loose piece of foil over the top if your cake seems to be browning too quickly at the end of baking. Be sure to check in on your cake at one hour.
- Let the cake cool on a rack for 10 minutes, then gently probe around the edges and neck of the pan with a flexible spreader to loosen the cake a bit. Invert the cake onto a plate or the cooling rack.
- The cake is amazing warm, by the way, but will slice neater if you let it cool.
Equipments used:
Notes
- Have all your ingredients measured out and ready to go before you start this cake.
- The cake takes a while to bake, so be patient. Also make sure your oven is at the correct temperature ~ a hot or cool running oven will be a problem.
- Based on the cardamom coffee cake from The Moosewood Cookbook.
- *I have made a few changes to the Moosewood recipe to make it even better, reflected in the recipe above. I've doubled the streusel amounts, and the original recipe inexplicably called for cinnamon in the streusel, which I changed to cardamom, of course :)
Nutrition Information
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Calories
569kcal
(28%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
124mg
(41%)
Sodium
216mg
(9%)
Potassium
222mg
(6%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
959IU
(19%)
Vitamin C
0.4mg
(0%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16seervings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 216mg | 9% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 959IU | 19% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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