Cardamom Coffee Pound Cake Recipes

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CARDAMOM VANILLA POUND CAKE



Cardamom Vanilla Pound Cake image

Provided by Kay Chun

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Vanilla     Party     Potluck     Cardamom     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

3 cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 sticks unsalted butter, softened
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise
4 large eggs
1 tablespoon fresh lemon juice
1 cup whole milk
1 1/2 cups chilled heavy cream
2 1/2 tablespoons confectioners sugar
1 1/2 teaspoons pure vanilla extract
Equipment: a 12-cup kugelhopf or bundt pan; a stand mixer fitted with paddle attachment

Steps:

  • Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
  • Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
  • Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
  • Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
  • Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

CARDAMOM POUND CAKE WITH ROASTED LATE-SUMMER FRUIT



Cardamom Pound Cake with Roasted Late-Summer Fruit image

Not your everyday pound cake, this one includes semolina and almond flour for texture and cardamom for fragrance and spice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 19

2 cups all-purpose flour, plus more for pans
3/4 cup almond flour
3/4 cup semolina flour
1 1/4 teaspoons coarse salt
3/4 teaspoon ground cardamom
1/4 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans
3 cups granulated sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup plain yogurt, preferably Greek
1 tablespoon sanding sugar
3 tablespoons granulated sugar
2 vanilla beans, halved lengthwise, seeds scraped and reserved
3 peaches, pitted and cut into 1-inch wedges
3 plums, pitted and quartered
2 tablespoons Grand Marnier
1 1/2 cups blackberries (from 1 pint)
1 cup red currants on the vine

Steps:

  • Make the cakes: Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans. Dust with all-purpose flour, and tap out excess.Whisk together flours, salt, cardamom, and baking soda.
  • Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Raise speed to high, and beat until smooth and glossy, about 3 minutes. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with yogurt. Divide batter between pans. Sprinkle with sanding sugar.
  • Bake until golden brown and a toothpick inserted into centers comes out clean, about 1 hour, 15 minutes. Let cool on a wire rack 20 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely. (Cakes can be wrapped in plastic and stored at room temperature for up to 3 days.)
  • Roast the fruit: Raise oven temperature to 350 degrees. Combine granulated sugar and vanilla seeds. Add peaches, plums, and Grand Marnier, and toss. Arrange fruit (and vanilla pods, if desired) on a rimmed baking sheet, and roast, stirring halfway through, until fruit is juicy, about 30 minutes. Let cool slightly. Thickly slice cake, top with roasted fruit and juices, blackberries, and currants.

CARDAMOM STREUSEL COFFEE CAKE



Cardamom Streusel Coffee Cake image

When winter hangs on past its welcome, the only solution is to bake it away. This homey spiced coffee cake is good for dessert and even better at breakfast or teatime -- especially when offered while it's still warm from the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 16

18 whole cardamom pods
2 3/4 cups all-purpose flour
1 cup packed light-brown sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
Vegetable-oil cooking spray
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cups (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/4 cups low-fat plain yogurt
1 teaspoon pure vanilla extract

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.

CARDAMOM COFFEE CAKE



Cardamom Coffee Cake image

In response to a recent thread asking for cardamom recipes, I am posting this wonderful coffee cake created by Canadian chef Christine Cushing.

Provided by Irmgard

Categories     Breads

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 teaspoons baking soda
1 cup unsalted butter, softened
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup natural almonds, chopped coarsely
3 tablespoons brown sugar, packed
2 tablespoons all-purpose flour
1 teaspoon cardamom
3 tablespoons unsalted butter, melted

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.

Nutrition Facts : Calories 495.9, Fat 31.6, SaturatedFat 17.5, Cholesterol 110.4, Sodium 291.8, Carbohydrate 48.5, Fiber 1.7, Sugar 25.8, Protein 6.5

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