Spicy Cardamom Coffee Cake

This cake is WONDERFUL and the BEST green cardamom cake I have ever ever had! I halved the recipe and made just one 8-inch cake in honour of having completed 2 years today of my battle against obesity:) I did use low-fat plain yoghurt as a substitute for sour cream. I used low-fat milk for the milk/cream option. For the cake, I used 1 1/4 tbsps. of green cardamom(powdered). As for the topping, I used a little over 1/2 tbsp. of green cardamom(powdered). Also, I used almonds for the nuts. My friends' loved this cake to the core! Everyone jumped for the cake as soon as it was on the table;) I was told that it looked store-bought and tasted divine! Thank YOU so much for a fantastic recipe! I will, ofcourse, repeat this as often as I can:)

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Rita L (see my other recipe reviews) posted Nov 27, 2003 I made this in my first time used silicone bundt pan. Love it! I buttered the pan then I Mixed the topping with 3 tablespoons butter placed it in the bottom of the pan. Place the dough on top which I loaded with fresh ground cardamom Yummy! I used vanilla flavored yogurt in place of the sour cream. I baked for 70 minutes. Came out dark and dense. I left my husband alone with it and a 1/4 of it was gone yes he ate 1/4 of it in one seating and thats after a big meal! My Thanks to Gay for posting this and Jen for serving it to Gay! Loved it!

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Goodt cake, the flavor and aroma is wonderful although 2 tbsp of cardamom was a bit strong. Next time I will decrease the amount of it and make a cream cheese frosting to top it off. This is definatly a keeper. LeeAnn

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I wouldn't use the word spicy to describe this cake as those unfamiliar with cardamom would be scared off and there's no need! This is a delicious coffee cake and would be absoulutely perfect except the topping needs some butter or margarine otherwise it has a grainy feel to it.

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This was just great! We loved it! I did Rita L's idea of mixing the topping with 3 tablespoons butter and placing on the bottom of the bundt pan, then putting dough on top of that mixture. I buttered the pan well before starting , it took 55 minutes to bake. It came out to the serving plate easily and had a nice slightly crunchy top. Thank you so much Gay for posting this one!

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This cake has a lovely, addictive flavor. I seem to have had some trouble with the topping - I used some in the middle of the cake as suggested, as well as on top, but the part in the middle melted and made dark blotches. I think, rather than this topping, I'll make the cake with a little cinnamon and some nuts - probably pecans - mixed in the batter. Still, very nice and will be enjoyed again. Thank you for sharing this recipe with us.

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Cardamom heaven. :) I am a big fan of the exotic-tasting spice, so I didn't find it too strong, unlike carpetsharkmom. I keep thinking that maybe it could use even more, but honestly, its just right! I did make a half recipe, which I just cooked in a loaf pan. It rose very well in my 9x5 loaf pan. I used whole wheat pastry flour for the flour called for and only added a pinch of salt, but otherwise followed the recipe exactly. Yum! My loaf took just short of an hour to bake at 350F. I followed the advice of Step 13, and put a layer of the topping halfway in the loaf, but don't know if it was worth it- its not particularly visible and it just sort of melted into the rest of the batter. I used pecans for the nuts, which go really well with the cardamom, IMO. I just served this as-is and it was great, but I am fantacizing about how spectaular this would be with strawberries and whipped cream. I will have to make it again once strawberries are in season again and try it. :) Very good cake, though. Dense, as Rita said, and rich. If you don't like cardamom, don't try this, but if you do, its wonderful!

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