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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