Spicy Cardamom Coffee Cake Recipes

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:

• 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.

Steps:

• FILLING: In a medium bowl, mix together almonds, sugar, flour and cardamom and melted butter with a fork or your fingertips.
• CAKE: Preheat oven to 350 degrees F.
• Sift together flour, baking powder, salt, cinnamon and baking soda and set aside.
• Cream together butter and sugar until light and fluffy.
• Add the eggs, one at a time and beating well between additions.
• Beat in vanilla.
• Add the dry ingredients in thirds to the creamed butter mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients.
• Scrape down the sides and beat for 1 minute to develop structure of cake.
• Line an 8-inch springform pan with parchment paper and grease sides.
• Pour half of the batter into the pan and sprinkle half of the almond mixture over the cake.
• Pour the remaining batter into the pan, spreading it out if necessary.
• Top with the remaining almond mixture.
• Bake on the middle rack of oven for 50 to 60 minutes.
• Cake is done when a knife inserted in the center comes out clean.
• Leave cake in pan and cool on a wire rack for 20 minutes.
• Remove from pan and cool completely.

Steps:

• To make the cake:
• Preheat oven to 350 degrees.
• Sift dry ingredients.
• In a large bowl, cream butter & sugars; add eggs one at a time; then vanilla, mixing until light and fluffy (about 5 minutes).
• Beat in dry ingredients alternating with buttermilk, beginning and ending with flour mixture.
• Beat until just smooth, about a minute.
• Pour into two 8-inch (or a 13x9) greased and floured pans. Bake for about 30-35 minutes for layers, 35-40 minutes for 13X9 cake, or until cake tester is removed clean.
• Remove from oven and cool on racks about 10 minutes. Remove from pans and finish cooling on racks.
• To make the icing:
• Heat milk and dissolve espresso powder in it, then allow it to cool.
• Beat together remaining ingredients, add coffee mixture and continue beating until fluffy.
• Ice cake when cool.