Desserts > Cake > Coffee Cakes

Cardamom Coffee Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract

Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter or cooking spray.

2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cardamom.

3. In another mixing bowl, beat the butter with an electric mixer until creamy.

4. Add the eggs one at a time, beating well after each addition.

5. Add the sour cream and vanilla extract, and mix until well combined.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Pour the batter into the prepared cake pan and smooth the top with a spatula.

8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Remove the cake from the oven and let it cool in the pan for 10 minutes.

10. Transfer the cake to a wire rack and let it cool completely.


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings

Nutritional information:
Calories: 420
Fat: 23g
Saturated Fat: 14g
Cholesterol: 115mg
Sodium: 290mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 28g
Protein: 6g

Substitutions for ingredients:
- You can substitute the sour cream with plain Greek yogurt.
- If you don't have ground cardamom, you can use cinnamon or nutmeg instead.

Variations:
- You can add chopped nuts or dried fruit to the batter for extra texture and flavor.
- You can make a streusel topping by mixing together brown sugar, flour, and butter, and sprinkle it over the top of the cake before baking.
- You can make a glaze by mixing together powdered sugar, milk, and vanilla extract, and drizzle it over the cooled cake.

Tips and tricks:
- Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before slicing it, or it will fall apart.

Storage instructions:
- You can store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

Reheating instructions:
- To reheat the cake, place it in the oven at 350°F for 10-15 minutes, or until warmed through.

Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with whipped cream or vanilla ice cream.

Garnishes:
- Fresh berries
- Chopped nuts
- Mint leaves

Pairings:
- Coffee
- Tea
- Hot chocolate

Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs

Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Mix the ingredients until just combined next time.

Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Check the expiration date of all ingredients before using them.
- Store the cake properly to prevent foodborne illness.

Food history:
- Coffee cake originated in Germany in the 17th century and was traditionally served with coffee.

Flavor profiles:
- The cardamom adds a warm, spicy flavor to the cake, while the sour cream makes it moist and tender.

Serving suggestions:
- Serve the cake for breakfast, brunch, or dessert.

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Taste: Sweet, Nutty, Spicy, Aromatic, Rich, spiced, aromatic, sweet, buttery, moist