Spicy Cardamom Coffee Cake Recipes

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SPICE CAKE WITH CARDAMOM-COFFEE ICING



Spice Cake With Cardamom-Coffee Icing image

This Scandinavian spice cake is a great recipe to serve friends who come over for coffee. Adjust the icing to your liking... Recipe adapted from Savoring the Seasons of the Northern Heartland

Provided by NcMysteryShopper

Categories     Breakfast

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 20

2 1/4 cups unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 cup butter
1/2 cup dark brown sugar
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/4 cups buttermilk
1/4 cup milk
1 tablespoon espresso powder
1 teaspoon ground cardamom
1 teaspoon vanilla
1 cup butter
3/4 cup confectioners' sugar

Steps:

  • To make the cake:
  • Preheat oven to 350 degrees.
  • Sift dry ingredients.
  • In a large bowl, cream butter & sugars; add eggs one at a time; then vanilla, mixing until light and fluffy (about 5 minutes).
  • Beat in dry ingredients alternating with buttermilk, beginning and ending with flour mixture.
  • Beat until just smooth, about a minute.
  • Pour into two 8-inch (or a 13x9) greased and floured pans. Bake for about 30-35 minutes for layers, 35-40 minutes for 13X9 cake, or until cake tester is removed clean.
  • Remove from oven and cool on racks about 10 minutes. Remove from pans and finish cooling on racks.
  • To make the icing:
  • Heat milk and dissolve espresso powder in it, then allow it to cool.
  • Beat together remaining ingredients, add coffee mixture and continue beating until fluffy.
  • Ice cake when cool.

Nutrition Facts : Calories 447.6, Fat 24.5, SaturatedFat 15.1, Cholesterol 98, Sodium 440.9, Carbohydrate 53.2, Fiber 0.8, Sugar 34.3, Protein 4.8

SPICY CARDAMOM COFFEE CAKE



Spicy Cardamom Coffee Cake image

This is a recipe my friend Jen served at Easter brunch that I had to have the recipe for. It is very spicy (2 Tablespoons of cardamom!) and yummy. It is wonderful served with strawberries, but just fine on its own.

Provided by Gay Gilmore

Categories     Breads

Time 1h10m

Yield 12-24 serving(s)

Number Of Ingredients 14

1 cup butter
2 cups brown sugar
4 eggs
4 cups flour
2 teaspoons vanilla
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons cardamom
1 cup sour cream
1/2 cup milk or 1/2 cup cream
1/2 cup brown sugar
1 tablespoon cinnamon
1/2 cup chopped nuts (walnuts or pecans would work well)

Steps:

  • Cake: Cream together sugar and butter until fluffy.
  • Beat eggs in one at a time.
  • Add vanilla.
  • Stir in the baking powder, soda, salt, and Cardamom.
  • Stir in the floor one cup at a time, adding sour cream and milk as you go along.
  • Topping: In a separate bowl mix together the"topping" ingredients.
  • To Assemble: You can bake this in a few different style pans.
  • A bundt cake pan would work well.
  • I used two tall round 8" cake pans.
  • Oil your pans well.
  • Pour the batter in your pans- be sure to leave some room at the top as these cakes should rise.
  • Sprinkle the top with your topping.
  • Alteration: Instead of sprinkling the topping over the cake, you might prefer to pour half your batter in the pan, create an inside layer by sprinkling in some of your topping and then pour the remaining batter in your pan and sprinkle the rest of the nut mixture over the top.
  • You can always whip up some more topping if you need to!
  • To Bake: Preheat your oven to 350 degrees.
  • This is a dense cake and will bake for about an hour (in a bundt cake pan).
  • Keep checking on it by inserting a knife in the top.
  • If it comes out clean, it's done.
  • To Serve: Let the cake cool for a while (at least half an hour).
  • Turn the cake over and slide onto a plate (if you have used a bundt cake pan).
  • If you used a cake pan, loosen the edges of the cake pan with a knife, gently easing the cake up out of the pan.
  • If you need to, turn the cake over and gently tap it out of the pan, once the cake is out of the pan you can turn it back over onto a plate for presentation.

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.

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