Cardamom Coffee Cake Recipe: Mollie Katzen, the author of the Moosewood Cookbook, describes this epic bundt as the richest cake in the world. It is a cardamom coffee cake that was published in 1974.
Cardamom Coffee Cake Recipe
I find that one of the things that I enjoy most about managing a website such as this one is the opportunity to revisit recipes that I have cherished from my younger years. I have always considered this cardamom coffee cake to be among the best breakfast cakes of all time. It has always been a prominent part of my recollection. Because I am a novice baker, I initially considered it to be an enormous undertaking; nevertheless, despite the fact that it is not the quickest coffee cake in the world, it is quite feasible. In the event that you have never come across this amazing breakfast bundt cake, I am bringing it to your attention. It is a sure thing!
INGREDIENTS
- 2 cups unsalted butter, at room temperature
- 2 cups golden brown sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups sour cream
DRY INGREDIENTS
- 4 cups flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cardamom
- 1/2 tsp salt
NUT STREUSEL
- 1/2 cup golden brown sugar
- 1 Tbsp ground cardamom
- 1 cup chopped nuts (walnuts, pecans, or both)
INSTRUCTIONS
- Preheat the oven to 350 degrees Fahrenheit. In a full-sized non-stick bundt pan with 12-14 cups of capacity, butter and flour every nook and corner of the pan.
- Combine the butter and brown sugar in a stand mixer (or with electric beaters) and cream them together until they are frothy and light combined.
- The vanilla extract should be added after the eggs have been beaten in, one at a time, while scraping down the bowl as you go.
- Mix the dry ingredients together using a whisk or a sifter.
- The dry components should be added to the wet ingredients in alternating fashion with the sour cream while the mixer is operating at a medium-low speed. From the beginning to the conclusion, you should start with the dry ingredients. Take everything and give it one last stir using a spoon made of silicone to make sure that everything is thoroughly mixed together.
- Using a fork, combine the nuts in the mixture all together.
- Put one-third of the batter into the pan that has been prepared, and then start layering your coffee cake. Using half of the nut mixture, top the dish. Then, add an additional one-third of the batter. The final step is to add the remaining nut mixture, which should then be topped with the remaining batter. Spread the batter out in a way that is gentle throughout the top surface.
- The baking time for this magnificent cake is between one and one and a half hours. Exactly how long it will take for your cake to bake will be determined by the type of bundt pan you choose and the oven you use. It is highly recommended that you use the toothpick test, and if your cake appears to be browning too soon at the end of the baking process, you should place a piece of loose foil over the top. It is imperative that you check on your cake at the hour mark.
- After allowing the cake to cool for ten minutes on a rack, use a flexible spreader to gently probe around the edges and neck of the pan in order to loosen the cake a little bit. Using a plate or the cooling rack, invert the cake onto the surface.
- By the way, the cake is delicious when it is warm, but if you wait until it cools, it will slice more neatly.
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