Swedish Cardamom Coffee Cake

Another lovely cardamom recipe, this one is adapted from the fantastic 'The Great Scandinavian Baking Book' by Beatrice Ojakangas. You can buy cardamom already ground but I prefer grinding it myself in a mortar and pestle, it's much tastier.

• Ready In: 1 hr 15 mins
• Yields: 1 cake

Ingredients

• 10  vanilla wafer cookies, crushed into crumbs
• 1 3⁄4 cups flour
• 1  teaspoon baking soda
• 1  cup sugar
• 1⁄2 cup unsalted butter
• 3  eggs
• 2  teaspoons ground cardamom
• 1⁄2 teaspoon ground cinnamon
• 2⁄3 cup sour cream
•  confectioners' sugar

Directions

1. Heat oven to 350°F.
2. Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs, set aside.
3. Combine flour and baking soda in a small bowl; set aside.
4. Mix sugar and butter with an electric mixer until light and fluffy, about 3 minutes; add eggs, one at a time, beating after each addition, about 5 minutes total.
5. Beat in cardamom and cinnamon; add flour mixture; beat until just combined; add sour cream, beat until smooth, about 1 minute.
6. Pour batter into pan.
7. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
8. Let stand 5 minutes; turn out on a wire rack; cool completely.
9. Dust with confectioners' sugar.