Cardamom Coffee Cake
Preheat oven to 350F
Spray and line an 8 inch springform pan with parchment (or use a bundt pan)
Ingredients:
Cardamom and Almond Mixture:
½ cup almonds with skin, coarsely chopped
3 tablespoons packed brown sugar
2 tablespoons all purpose flour
1 teaspoon cardamom
3 tablespoons melted butter
Cake:
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
½ teaspoon cinnamon
1 1/4 teaspoons baking soda
1 cup butter, room temperature
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
Method:
Cardamom and almond mixture:
1. In a medium bowl, mix together almonds, sugar, flour and cardamom.
2. Stir in melted butter with a fork or your fingertips.
Cake:
1. Sift together flour, baking powder, salt, cinnamon, and baking soda and set aside.
2. Cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the dry ingredients in 3 additions, alternating with the sour cream, beating in between additions. Scrape down the sides of the bowl and beat for 1 minute.
5. Place half the batter in a pan and top with ½ the almond mixture, place the other half of the batter in the pan and top with the remaining almond mixture.
6. Bake on the middle rack of the oven for 50-60 minutes. 10-12 servings.
Spray and line an 8 inch springform pan with parchment (or use a bundt pan)
Ingredients:
Cardamom and Almond Mixture:
½ cup almonds with skin, coarsely chopped
3 tablespoons packed brown sugar
2 tablespoons all purpose flour
1 teaspoon cardamom
3 tablespoons melted butter
Cake:
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
½ teaspoon cinnamon
1 1/4 teaspoons baking soda
1 cup butter, room temperature
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
Method:
Cardamom and almond mixture:
1. In a medium bowl, mix together almonds, sugar, flour and cardamom.
2. Stir in melted butter with a fork or your fingertips.
Cake:
1. Sift together flour, baking powder, salt, cinnamon, and baking soda and set aside.
2. Cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the dry ingredients in 3 additions, alternating with the sour cream, beating in between additions. Scrape down the sides of the bowl and beat for 1 minute.
5. Place half the batter in a pan and top with ½ the almond mixture, place the other half of the batter in the pan and top with the remaining almond mixture.
6. Bake on the middle rack of the oven for 50-60 minutes. 10-12 servings.