I have a fondness for cardamom - I'll even sprinkle some the ground spice in my coffee sometimes. So when I saw this recipe on the Food Network website, I just had to try it. It's delicious with a scoop of vanilla ice cream and some coffee.
Cardamom Coffee Cake
From Christine Cushing
Cardamom and Almond Mixture
- 1/2 cup almonds, with skin, chopped coarsely (125 ml)
- 3 tablespoons packed brown sugar (45 ml)
- 2 tablespoons all purpose flour (30 ml)
- 1 teaspoon cardamom (5 ml)
- 3 tablespoons unsalted butter, melted (45 ml)
- In a medium bowl, mix together almonds, sugar, flour and cardamom and melted butter with a fork or your fingertips.
- 2 cups all purpose flour (500 ml)
- 1 teaspoon baking powder (5 ml)
- 1/4 teaspoon salt (1 ml)
- 1/2 teaspoon cinnamon (2 ml)
- 1 1/4 teaspoons baking soda (6 ml)
- 1 cup unsalted butter at room temperature (250 ml)
- 1 cup packed light brown sugar (250 ml)
- 2 large eggs
- 1 teaspoon vanilla (5 ml)
- 1 cup sour cream (250 ml)
- Preheat oven to 350 degrees F.
- Sift together flour, baking powder, salt, cinnamon and baking soda and set aside.
- Cream together butter and sugar until light and fluffy. Add the eggs, one at a time and beating well between additions. Beat in vanilla. Add the dry ingredients in thirds to the creamed butter mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients. Scrape down the sides and beat for 1 minute to develop structure of cake.
- Line an 8-inch springform pan with parchment paper and grease sides. Pour half of the batter into the pan and sprinkle half of the almond mixture over the cake. Pour the remaining batter into the pan, spreading it out if necessary. Top with the remaining almond mixture.
- Bake on the middle rack of oven for 50 to 60 minutes. Cake is done when a knife inserted in the center comes out clean. Leave cake in pan and cool on a wire rack for 20 minutes. Remove from pan and cool completely. Makes 10 to 12 servings.