Cardamom Coffeecake Recipe
Cardamom Coffeecake Notes
From the Great Scandinavian Baking Book by Beatrice Ojakangas. (As taught in a class for Gallery 37's World Kitchen by our good friend Judith Dunbar Hines)
Cardamom is a sweet spice often identified with the Scandinavian countries, or with Lenten yeast buns. Try this pound cake for any season and any time of day. But be warned: The haunting flavor may become addictive!
Photo by Roberta Brouse Bertling.
- 10 vanilla wafer cookies or 6 squares of graham crackers
- 1 3/4 cups flour
- 1 teaspoom baking soda
- 1 cup sugar
- 1 stick (1/2 cup) unsalted butter
- 2 eggs
- 2 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 cup sour cream
- Confectioners sugar
Serves / Yields
Heat oven to 350 degrees. Grease a 9-inch tube or bundt pan with butter and dust with the crumbs. Set aside.
Combine flour and baking soda in a small bowl.
Place sugar and butter unto the bowl of electric mixer, beat until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition, about 5 minutes total. Beat in spices. Add flour mixture, beat until just combined. Add sour cream and beat until smooth, about 1 minute. Pour batter into pan and smooth.
Bake until toothpick inserted into center of cake comes out clean, about 50 minutes. Let stand 5 minutes in cooling rack, then turn out onto a wire rack and cool completely before dusting with confectioners sugar and serving.