Swedish Cardamom Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. Heat oven to 350°F.
2. Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs, set aside.
3. Combine flour and baking soda in a small bowl; set aside.
4. 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.
5. Beat in cardamom and cinnamon; add flour mixture; beat until just combined; add sour cream, beat until smooth, about 1 minute.
6. Pour batter into pan.
7. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
8. Let stand 5 minutes; turn out on a wire rack; cool completely.
9. Dust with confectioners' sugar.
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