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Cardamom Coffeecake

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.

Submitted by: Judith Dunbar Hines and Rick Delby from n/a, n/a
Yield: serves 12


Featured in this Recipe


Preparation Instructions:

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.

Based on 4 reviews

Customer Reviews


I am so happy to see this brilliant post and Thanks for sharing Cardamom Coffeecake Recipe.

Alyx K

I agree that the recipe is better suited to a loaf pan than a bundt pan. I would have given it an “amazing” rating but it really needs some kind of a crumble topping…I should work on that.

Monica G

I have not tried it yet,but me and my kids Pirkko & Deena and my husband have tried it and they say it was awesome!! I can’t wait to try it!!!!!!!!!!

Jeanette J

I would re-name this “Cardamom Poundcake” and suggest that the batter be spread into a typical poundcake loaf pan. The bundt pan was not filled by the size of this recipe. I love the flavor and texture – it will become a staple in our house!