Kardemummakaka Cardamom Coffee Cake Recipes

KARDEMUMMAKAKA (CARDAMOM COFFEE CAKE)

Steps:

• Preheat oven to 350°F
• Grease and lightly flour a 9x9 square cake pan. Shake out any excess flour.
• Sift together the flour, salt and baking powder; set aside.
• Sift sugar, set aside.
• Crush cardamom seeds (use a mortar and pestle or a rolling pin).
• If using pods, remove the white hull pieces.
• Heat milk to lukewarm (in microwave, heat in a microwave safe cup or bowl at 70% power for about 45 seconds). Set milk aside.
• Melt butter (in microwave, heat at 70% power for about 1 minutes, then stir until completely melted). Set melted butter aside.
• Beat egg until fluffy.
• Blend in sifted sugar.
• Add crushed cardamom seeds.
• Alternate adding lukewarm milk and the flour mixture, blending well.
• Add melted butter and beat batter until well blended.
• Pour batter into cake pan.
• Mix together the allspice and sugar.
• Sprinkle evenly on top of the cake in the pan.
• Sprinkle chopped or sliced almonds on top, pressing them into the batter very lightly.
• Bake at 350°F for 35-45 minutes, until a toothpick inserted near the center comes out clean.
• Cool slightly before cutting.
• Tip: this recipe doubles well, making 2 9x9 cakes. Freeze one, then warm it up for later use.

CARDAMOM COFFEE CAKE

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.