Cardamom Coffee Pound Cake Recipes

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:

• Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
• In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.

Steps:

• Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
• Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
• Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
• Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
• Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

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.