Cardamom Coffee Cake Recipes

Steps:

• Preheat oven to 350 degrees. Bake cardamom pods on a rimmed baking sheet until fragrant, about 10 minutes. Transfer sheet to a wire rack; let cool completely. Finely grind cardamom in a spice grinder. Pass through a large-mesh sieve; set aside.
• Make the streusel: Whisk flour, brown sugar, 3/4 teaspoon ground cardamom, and the salt in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs; set aside.
• Coat a 10-inch nonstick angel food cake pan with cooking spray; set aside.
• Make the cake: Sift flour, baking powder, baking soda, 3/4 teaspoon ground cardamom, the cinnamon, and salt into a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Reduce speed to medium. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the yogurt. Mix in vanilla.
• Spoon half of the batter into prepared pan. Sprinkle with 2 1/2 cups streusel. Top with remaining batter. Squeeze remaining streusel into large and small clumps; sprinkle on top of batter. Bake until golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack; let cool 10 to 15 minutes. Remove cake from pan by slightly raising removable center piece; invert onto baking sheet, and then reinvert onto wire rack to cool completely.

Steps:

• Cake: Cream together sugar and butter until fluffy.
• Beat eggs in one at a time.
• Add vanilla.
• Stir in the baking powder, soda, salt, and Cardamom.
• Stir in the floor one cup at a time, adding sour cream and milk as you go along.
• Topping: In a separate bowl mix together the"topping" ingredients.
• To Assemble: You can bake this in a few different style pans.
• A bundt cake pan would work well.
• I used two tall round 8" cake pans.
• Oil your pans well.
• Pour the batter in your pans- be sure to leave some room at the top as these cakes should rise.
• Sprinkle the top with your topping.
• Alteration: Instead of sprinkling the topping over the cake, you might prefer to pour half your batter in the pan, create an inside layer by sprinkling in some of your topping and then pour the remaining batter in your pan and sprinkle the rest of the nut mixture over the top.
• You can always whip up some more topping if you need to!
• To Bake: Preheat your oven to 350 degrees.
• This is a dense cake and will bake for about an hour (in a bundt cake pan).
• Keep checking on it by inserting a knife in the top.
• If it comes out clean, it's done.
• To Serve: Let the cake cool for a while (at least half an hour).
• Turn the cake over and slide onto a plate (if you have used a bundt cake pan).
• If you used a cake pan, loosen the edges of the cake pan with a knife, gently easing the cake up out of the pan.
• If you need to, turn the cake over and gently tap it out of the pan, once the cake is out of the pan you can turn it back over onto a plate for presentation.

Steps:

• Preheat oven to 350 deg. F. Grease and flour a 10-inch tube or bundt pan. In a LARGE mixing bowl, beat butter with 2 cups brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in the vanilla. Sift together the flour, baking powder, soda, salt, and cardamom in a separate bowl. Add the flour mixture, 1/3 of it at a time, to the butter mixture, alternating with the sour cream. Stir just enough to blend after each addition. Don't beat or otherwise overmix. Combine 1/4 cup brown sugar, cinnamon, and walnuts in a separate small bowl. Spoon approximately 1/3 of the batter into the prepared pan. Sprinkle with half the nut mixture, then add another third of the batter. Cover with remaining nut mixture, then top with remaining batter. Lightly spread into place. Bake approximately 1-1/4 hours or until a knife inserted all the way in comes out clean. Allow to cool in the pan for 20 minutes, then invert onto a plate. Cool at least 30 minutes more before cutting into it.

Steps:

• To make the topping: Mix together the almonds, 3 tablespoons brown sugar, 2 tablespoons flour, cardamom and melted butter with a fork until crumbly.
• To make the cake: Preheat the oven to 350 degrees F.
• Sift together 2 cups flour, baking powder, salt, cinnamon and baking soda and set aside.
• Cream together the softened butter and 1 cup brown sugar until light and fluffy.
• Add the eggs, one at a time and beat well between additions.
• Beat in the vanilla.
• Add the dry ingredients in thirds to the creamed mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients.
• Scrape down the sides and beat for 1 more minute.
• Grease the bottom and sides of an 8-inch springform pan.
• Pour half of the batter into the pan and sprinkle with half of the almond mixture.
• Pour the remaining batter into the pan, spreading it out if necessary.
• Top with the remaining almond mixture.
• Bake for 50 to 60 minutes on the middle rack.
• The cake is done when a knife inserted in the middle comes out clean.
• Leave the cake in the pan and cool on a wire rack for 20 minutes.
• Remove from the pan and cool completely.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 8 1/2 x 4 1/4 inch loaf pan.
• combine dry ingredients (flour - cardamom).
• In another bowl combine wet ingredients (yogurt, 1 cup sugar - oil) and whisk. Stir in flour mixture.
• Pour batter into prepared pan and bake for 50-55 minutes or until cake tests done with a toothpick or other tester. When cake is done let cool in pan 10 minutes and then place on a wire rack to finish cooling.
• In an saucepan add coffee and remaining 1/4 cup sugar. Heat until sugar dissolves.
• When cake is still warm, poke holes in top of cake and pour coffee mixture over top. Let it soak in and let cake cool.
• To prepare icing: combine powdered sugar, remaining 2 tablespoons of coffee and a pinch of cardamom, stirring until smooth, adding more sugar if necessary to reach spreading consistency. When cake is cool drizzle icing over cake.

Steps:

• FILLING: In a medium bowl, mix together almonds, sugar, flour and cardamom and melted butter with a fork or your fingertips.
• CAKE: 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.