Description
This Cardamom Coffee Cake is a fragrant and moist treat, perfect for gatherings or a special breakfast. Infused with the warm and aromatic flavor of ground cardamom, layered with a crunchy nut filling, and baked to golden perfection in a bundt pan, this cake combines a tender crumb with a delightful spice twist. The use of sour cream lends a luscious texture, and the combination of walnuts and pecans adds a satisfying crunch. Ideal for sharing, it serves 16 and is sure to impress with its rich flavor and beautiful presentation.
Ingredients
Cake Batter
- 2 cups unsalted butter, at room temperature
- 2 cups golden brown sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla bean paste
- 2 cups sour cream
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cardamom
- 1/2 tsp salt
Nut Filling
- 1/2 cup golden brown sugar
- 1 tbsp ground cardamom
- 1 cup chopped nuts (walnuts, pecans, or both)
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Butter and flour a full-sized 12-14 cup non-stick bundt pan, making sure to coat every nook and cranny to prevent sticking.
- Cream butter and sugar: Using a stand mixer or electric beaters, cream together the unsalted butter and 2 cups of golden brown sugar until the mixture is light, fluffy, and pale in color.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Follow by mixing in the vanilla bean paste.
- Sift dry ingredients: In a separate bowl, sift or whisk together the flour, baking powder, baking soda, ground cardamom, and salt to ensure even distribution.
- Combine wet and dry ingredients: With the mixer on medium-low speed, alternately add the dry ingredients and sour cream to the wet ingredients, beginning and ending with the dry ingredients. Finish mixing by folding gently with a silicone spoon to ensure everything is well combined without overmixing.
- Prepare nut mixture: In a small bowl, combine the 1/2 cup golden brown sugar, 1 tablespoon ground cardamom, and 1 cup chopped nuts, tossing with a fork to mix evenly.
- Layer the cake: Spoon one-third of the batter into the prepared bundt pan and spread evenly. Sprinkle half of the nut mixture on top. Add another third of the batter, followed by the remaining nut mixture. Finally, top with the last third of batter, gently spreading it evenly across the surface.
- Bake the cake: Bake in the preheated oven for 1 to 1 1/2 hours. Oven conditions and bundt pan type affect baking time, so check doneness with a toothpick after 1 hour. If the cake browns too quickly, cover loosely with foil and continue baking until the toothpick comes out clean.
- Cool and unmold: Allow the cake to cool in the pan on a cooling rack for about 10 minutes. Then, gently run a flexible spreader around the edges and center hole of the bundt pan to loosen the cake. Carefully invert the cake onto a plate or rack to cool completely.
- Serving suggestion: The cake is delicious warm, but letting it cool completely will result in cleaner slices and better presentation.
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Ensure the bundt pan is well greased and floured to prevent sticking.
- Check the cake periodically towards the end of baking to avoid over-browning.
- Feel free to substitute nuts based on preference or allergies.
- The cardamom provides a unique spice; adjust amount slightly if you prefer less or more intensity.
- For a dairy-free version, substitute sour cream with a suitable non-dairy yogurt or cream alternative.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
