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:
- 1hr 15mins
- 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
- Heat oven to 350°F.
- Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs, set aside.
- Combine flour and baking soda in a small bowl; set aside.
- 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.
- Beat in cardamom and cinnamon; add flour mixture; beat until just combined; add sour cream, beat until smooth, about 1 minute.
- Pour batter into pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
- Let stand 5 minutes; turn out on a wire rack; cool completely.
- Dust with confectioners' sugar.
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HeyJude speaks the truth: grind your own cardamom. I used some preground that was lingering in the cupboard, and everything about the cake was great...except that the flavour was flat. I was so mad at myself for taking the lazy route. Next time I'm going to do it properly! Thanks for sharing.1Reply
Having a wee bit of Scandanavian in me, I saw this recipe and frothed. However, I knew if I made a bundt cake, they would ask which old lady in the neighborhood dropped it off and it wouldn't be eaten. So, I made the batter and made them into cupcakes. It made 14 cupcakes filled 3/4 full to the top. I baked them at 325 degrees conVECTION for 25 minutes. I piped a little vanilla icing flower on top of each one. That was three hours ago...they're all gone! ...I might want to double the amounts next time!!!! This was a phenominal recipe and I will make it in Bundt form to bring to get-togethers...but this worked GREAT as cupcakes too! Thank you for sharing this recipe Hey Jude! Kudos!1Reply
Thank you so much Hey Jude for sharing this lovely treat. I made the cake in a bundt pan and it turned out just beautifully. I also took your advice and ground my own cardomom pods, what a difference it makes. The cake has a lovely light subtle flavour and is moist and tender. I served mine warm with whipped cream and a hot cup of tea.Reply
I can't comment on how much this cake will rise in a bundt pan because I made it in 3 mini loaf pans, and was surprised that it rose higher in them than some of my quick breads do. I'll make it in a Bundt pan the next time though, because it would look much prettier. It's a keeper! The crumb is very fine and light but dense enough that it cuts like a dream without crumbling. The spices are very subtle. I'll use a full cup of sour cream the next time and add toasted pecans for interest. In my opinion this cake needs a glaze of some sort, but that's just a personal preference. I added a praline glaze: combine 1/2 cup of brown sugar and 1/2 cup butter, heat till the mixture comes to a boil, and boil gently for 1 minute. I sprinkled finely chopped pecans over the glaze. Delicious!! Thanks for the recipe.Reply