CARDAMOM STREUSEL COFFEE CAKE
When winter hangs on past its welcome, the only solution is to bake it away. This homey spiced coffee cake is good for dessert and even better at breakfast or teatime -- especially when offered while it's still warm from the oven.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 16
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.
EASY CARDAMOM SPICE CAKE
This is based on the old depression era Crazy (or Wacky) cake recipe, which is chocolate. No eggs or butter, but turns out very moist. You can frost with your favorite frosting, but I just serve it with a dollop of whipped cream.
Provided by Mikekey *
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350F degrees. Lightly coat an 8-inch square baking pan with nonstick cooking spray.
- 2. In a medium mixing bowl, combine flour, sugar, baking soda, salt and spices.
- 3. Add oil, vinegar, vanilla and water. Mix with a whisk.
- 4. Pour batter into prepared pan and bake 30-35 minutes, or until pick inserted in center comes out clean.
SPICE CAKE WITH CARDAMOM-COFFEE ICING
This Scandinavian spice cake is a great recipe to serve friends who come over for coffee. Adjust the icing to your liking... Recipe adapted from Savoring the Seasons of the Northern Heartland
Provided by NcMysteryShopper
Categories Breakfast
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- To make the cake:
- Preheat oven to 350 degrees.
- Sift dry ingredients.
- In a large bowl, cream butter & sugars; add eggs one at a time; then vanilla, mixing until light and fluffy (about 5 minutes).
- Beat in dry ingredients alternating with buttermilk, beginning and ending with flour mixture.
- Beat until just smooth, about a minute.
- Pour into two 8-inch (or a 13x9) greased and floured pans. Bake for about 30-35 minutes for layers, 35-40 minutes for 13X9 cake, or until cake tester is removed clean.
- Remove from oven and cool on racks about 10 minutes. Remove from pans and finish cooling on racks.
- To make the icing:
- Heat milk and dissolve espresso powder in it, then allow it to cool.
- Beat together remaining ingredients, add coffee mixture and continue beating until fluffy.
- Ice cake when cool.
Nutrition Facts : Calories 447.6, Fat 24.5, SaturatedFat 15.1, Cholesterol 98, Sodium 440.9, Carbohydrate 53.2, Fiber 0.8, Sugar 34.3, Protein 4.8
SPICY CARDAMOM COFFEE CAKE
This is a recipe my friend Jen served at Easter brunch that I had to have the recipe for. It is very spicy (2 Tablespoons of cardamom!) and yummy. It is wonderful served with strawberries, but just fine on its own.
Provided by Gay Gilmore
Categories Breads
Time 1h10m
Yield 12-24 serving(s)
Number Of Ingredients 14
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.
CARDAMOM & ALMOND COFFEE CAKE
Cardamom is a wonderful spice to flavour both sweet & savoury dishes - but a little goes a long way! This recipe comes from Christine Cushing, one of my favourite Toronto chefs.
Provided by CountryLady
Categories Breads
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
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.
CARDAMOM CAKE
A great all rounder. Great texture and very simple to put together. I have been known to sub vanilla for the cardamon.
Provided by Tulip-Fairy
Categories Dessert
Time 45m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 180c fan.
- Grease and flour a 23cm round cake tin.
- Mix the dry ingredients in a bowl.
- Add butter, egg, and milk and stir to a smooth batter.
- Pour batter into tin, smoothing the surface with a spatula.
- Bake in the lower half of the oven for approx 30 minutes.
- Let cool before removing from tin.
CARDAMOM COFFEE CAKE
In response to a recent thread asking for cardamom recipes, I am posting this wonderful coffee cake created by Canadian chef Christine Cushing.
Provided by Irmgard
Categories Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 495.9, Fat 31.6, SaturatedFat 17.5, Cholesterol 110.4, Sodium 291.8, Carbohydrate 48.5, Fiber 1.7, Sugar 25.8, Protein 6.5
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