Kardemummakaka Cardamom Coffee Cake Recipes

Steps:

• Preheat oven to 350°F
• Grease and lightly flour a 9x9 square cake pan. Shake out any excess flour.
• Sift together the flour, salt and baking powder; set aside.
• Sift sugar, set aside.
• Crush cardamom seeds (use a mortar and pestle or a rolling pin).
• If using pods, remove the white hull pieces.
• Heat milk to lukewarm (in microwave, heat in a microwave safe cup or bowl at 70% power for about 45 seconds). Set milk aside.
• Melt butter (in microwave, heat at 70% power for about 1 minutes, then stir until completely melted). Set melted butter aside.
• Beat egg until fluffy.
• Blend in sifted sugar.
• Add crushed cardamom seeds.
• Alternate adding lukewarm milk and the flour mixture, blending well.
• Add melted butter and beat batter until well blended.
• Pour batter into cake pan.
• Mix together the allspice and sugar.
• Sprinkle evenly on top of the cake in the pan.
• Sprinkle chopped or sliced almonds on top, pressing them into the batter very lightly.
• Bake at 350°F for 35-45 minutes, until a toothpick inserted near the center comes out clean.
• Cool slightly before cutting.
• Tip: this recipe doubles well, making 2 9x9 cakes. Freeze one, then warm it up for later use.

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 oven to 350 deg. F. Grease and flour a 10-inch tube or bundt pan. In a LARGE mixing bowl, beat butter with 2 cups brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in the vanilla. Sift together the flour, baking powder, soda, salt, and cardamom in a separate bowl. Add the flour mixture, 1/3 of it at a time, to the butter mixture, alternating with the sour cream. Stir just enough to blend after each addition. Don't beat or otherwise overmix. Combine 1/4 cup brown sugar, cinnamon, and walnuts in a separate small bowl. Spoon approximately 1/3 of the batter into the prepared pan. Sprinkle with half the nut mixture, then add another third of the batter. Cover with remaining nut mixture, then top with remaining batter. Lightly spread into place. Bake approximately 1-1/4 hours or until a knife inserted all the way in comes out clean. Allow to cool in the pan for 20 minutes, then invert onto a plate. Cool at least 30 minutes more before cutting into it.