Recipe by Irmgard
In response to a recent thread asking for cardamom recipes, I am posting this wonderful coffee cake created by Canadian chef Christine Cushing.
Top Review by Caroline28
Personally, I would have liked a litle more zip to the cake, but my bookclub loved it. I would have added another tsp. of cinnamon. Two things I was unsure of. Do I beat by hand or an electric mixer? Since I used an electric mixer, I think the cake rose more than it should have since coffee cake is usually pretty dense. Are the nut mixture measurements correct? I got a pastey mixture instead of crumbly. Overall, the cardamom was the best part. Will use again.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 1⁄4 teaspoons baking soda
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1⁄2 cup natural almonds, chopped coarsely
- 3 tablespoons brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon cardamom
- 3 tablespoons unsalted butter, melted
Directions See How It's Made
- To make the topping: Mix together the almonds, 3 tablespoons brown sugar, 2 tablespoons flour, cardamom and melted butter with a fork until crumbly.
- To make the cake: Preheat the oven to 350 degrees F.
- Sift together 2 cups flour, baking powder, salt, cinnamon and baking soda and set aside.
- Cream together the softened butter and 1 cup brown sugar until light and fluffy.
- Add the eggs, one at a time and beat well between additions.
- Beat in the vanilla.
- Add the dry ingredients in thirds to the creamed mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients.
- Scrape down the sides and beat for 1 more minute.
- Grease the bottom and sides of an 8-inch springform pan.
- Pour half of the batter into the pan and sprinkle with half of the almond mixture.
- Pour the remaining batter into the pan, spreading it out if necessary.
- Top with the remaining almond mixture.
- Bake for 50 to 60 minutes on the middle rack.
- The cake is done when a knife inserted in the middle comes out clean.
- Leave the cake in the pan and cool on a wire rack for 20 minutes.
- Remove from the pan and cool completely.