Cardamom Tea Loaf

Submitted by Rita1652

"This scented Finnish recipe is spiced with cardamom and cinnamon. Made rich from the eggs, butter and sour cream. This is more a bread then a sweet cake. Enjoy it for breakfast or dessert with a nice cup of coffee or tea."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 10

ingredients

• 473.18 ml unbleached flour
• 9.85 ml cardamom, freshly ground
• 4.92 ml cinnamon
• 7.39 ml baking powder
• 4.92 ml baking soda
• 2.46 ml salt
• 3 large eggs
• 59.14 ml sugar
• 236.59 ml sour cream
• 147.89 ml butter, melted

directions

1. Preheat oven to 350°F.
2. Grease and flour a loaf pan.
3. Combine dry ingredients in a bowl and set aside.
4. Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
5. Pour batter into prepared pan, baking until done, about an hour.
6. Cool in pan for 15 minutes, then turn out onto rack and finish cooling.
7. Dust with powdered sugar.

Reviews

[Cynthia L.]

Ok this is SO good but when it said mix all dry ingredients I did and THEN saw you mix sugar with butter. So, my recipe has 1/2 a cup sugar instead of 1/4. Also I substituted an organic grass fed yogurt instead of sour cream. This is going to be amazing tomorrow morning with a big mug of earl grey tea. I think I’ll slice a few pieces and toast it a bit in the broiler first. Yum! I added an extra 1/2 tsp of cardamom as well, but next time I think I’ll do an extra tsp. The cake turned out moist and delicious inside and lightly crispy outside. Yummy!!

 

[Annacia]

I have to give this a 5 star review. My single change was to use Splenda in place of the sugar. This has enough sweetness for good taste without being "sweet". If you have a real sweet tooth this recipe isn't for you. What I loved about it is that it tastes rich (3 eggs, butter and sour cream will do that *wink*). It has a lovely moist interior without being too heavy and the spice is a simple but real pleasure. This will certainly be made again. :D

 

[free-free]

I did some experimentation to this recipe...I was very low on some of the items called for...the butter and eggs - so I improvised. I used a flour combo of 1/2 whole wheat and 1/2 all-purpose, 4 tablespoons of butter and 6 of applesauce and a liquid egg substitute measured equivalent to the real thing. Once I had gone that far I continued on a lighter approach and used splenda and a mix of low/fat yogurt and low/fat sour cream. I added an extra 1/2 teaspoon of cinnamon and cardamom each to make sure the spices that I love so much would be pronounced. I messed so much with the recipe I feared that I would have issues with the results, however I was thrilled. The flavors were lovely, and the bread was surprisingly moist - even rich in texture. Quite "buttery" tasting despite my stinginess!!! My only disappointment was that my loaf did not rise very prettily...most definitely from all my messing around...it had nice form but a "crackled" look to the top and truth be told I like that homey look!! Then I took note of some of the photos that others had taken and thought that perhaps that is the nature of this recipe. I added some powdered sugar (the real thing!!) to dress up its appearance and liked the touch of extra sweetness that it added on just the crust part...with the rest being not sweet, but more of a sensually spiced quality. I love this type of bread with my "cuppa", really enjoyable at any time of the day. I plan to make it again probably with my healthier cheating ways but also plan to try it with all the fat and calories at some point too!!

 

[Cynna]

This is a great and aromatic quick bread recipe! My bf and I had it for dessert tonight with our Scandinavian feast. Mmmm! The spices are nice and gentle and I love the light sweetness it offers. Not too sugary! Perfect! Thanks for sharing this keeper. ;D

 

[chef J]

Rather than a review, this is a question for Rita who posted this recipe. The recipe says to grease and flour a loaf pan. So is it an 8 1/2-inch X 4 1/2-inch loaf pan, or a 9-inch X 5-inch loaf pan?