Glazed 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:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Steps:

• Make the crumb topping:
• Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.
• Make the chocolate swirl:
• Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.
• Make the cake:
• Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.
• Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
• Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40-50 minutes. Let cool completely in pan on a wire rack.
• Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.
• Glaze the cake:
• When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.
• Do Ahead
• Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.

Steps:

• Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon.set aside.
• Mix flour with 1 cup sugar, baking soda, baking powder and salt in large mixer bowl.
• Add sour cream, butter, eggs, and vanilla.
• Blend at low speed of electric mixer, then beat 1 minute at medium speed.
• Spread one third of the batter in a greased 8-inch square baking pan.
• Sprinkle with half of the cereal mixture.
• Repeat layers and top with remaining batter.
• Bake at 350° for 45-50 minutes, or until cake tester comes out clean.
• Cool in pan. Spread with easy coffee glaze.
• To prepare glaze:.
• Gradually blend 2 tablespoons cooled brewed coffee into 1 1/2 cups powdered sugar till smooth.
• Makes enough to glaze top of 8 to 9-inch square or 10-inch tube pan.

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°F
• Combine all filling ingredients in a small bowl.
• Combine all coffee cake ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
• Spoon HALF of batter into greased and floured 12 cup bundt pan or 10 inch angel food cake pan. Sprinkle filling over batter; spoon remaining batter over filling.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool off completely.
• Combine powdered sugar (it is best to sift the sugar prior to making the glaze) lemon extract and enough milk for desired glazing consistency in small bowl. drizzle over cooled cake.

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.