Cardamom Coffee Cake
User Reviews
5
Cardamom Coffee Cake
Description
This Cardamom Coffee Cake mixes butter, brown sugar, eggs, and vanilla with sour cream for moisture and tender crumb. The dry ingredients include flour, baking powder, baking soda, salt, and ground cardamom to impart a characteristic spice. A generous nut streusel, containing cardamom, chopped pecans, walnuts, and brown sugar, is layered between portions of the cake batter in a buttered and floured bundt pan.
The cake bakes for 1 to 1 1/2 hours, developing a golden crust with moist, spiced cake interior interspersed by crunchy, flavorful streusel. The cardamom adds a slightly citrusy, warm note distinctive from more common cinnamon coffee cakes. The texture contrasts between soft cake and nutty streusel add interest to each slice.
This cake serves well for breakfast or a sweet snack alongside coffee or tea. It is best baked with measured patience to ensure even doneness. Pre-measuring ingredients and verifying oven temperature helps achieve the intended texture and flavor.
Ingredients
- 2 cups unsalted butter at room temperature
- 2 cups golden brown sugar
- 4 large egg 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 walnuts chopped
- 1 cup pecans chopped
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.
Notes
- Measure all ingredients before starting to ensure smooth preparation.
- Be patient during baking; the cake requires 1 to 1 1/2 hours at 350°F for proper doneness.
- Maintain correct oven temperature, as fluctuations can affect the cake's texture.
- This recipe is adapted from The Moosewood Cookbook with doubled streusel and cardamom replacing cinnamon for spice.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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