Cardamom Sour Cream Cake

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Recipes

Cardamom Sour Cream Cake
Serving Size:16|Prep Time:10minutes|Cook Time:50minutes
Cardamom Sour Cream Cake

Ingredients

  • 2 cups all-purpose, unbleached white flour
  • 2 ½ teaspoons ground cardamom
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter, plus 1 teaspoon for buttering pan
  • 1 ½ cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla

Directions

Print Recipe
  1. Preheat oven to 325˚F.
  2. Butter the pan with 1 teaspoon of butter and set aside.
  3. In a medium bowl sift together flour, cardamom, baking soda and salt. Set aside.
  4. In a large bowl, beat 1 cup of butter with 1 ½ cups sugar until light and fluffy.
  5. Beat eggs into butter mixture one at a time until fully incorporated.
  6. Add sifted dry ingredients to butter mixture alternating with the sour cream. Add vanilla, stir to combine.
  7. Place batter into prepared pan, spread evenly with a spatula.
  8. Bake on the middle rack for 50 minutes or until a toothpick comes clean when inserted into cake.
  9. Allow to cool and turn out of pan for serving.

Chef's Narrative

Infused with the subtle, warm flavor of cardamom, a slice of this dense, rich cake is perfect for dessert, breakfast or a snack. Top with a dollop of whipped cream or a spoonful of your favorite fruit compote or preserve.

Recipe Substitutions

If you don’t have a bundt pan, you can use 9-inch cake pan or a loaf pan.
Nutrition Facts:
Total Calories Per Serving: 270, Total Fat: 15g, Saturated: 9g, Trans Fat: 0.5g, Sodium: 210mg, Potassium: 52mg, Carbohydrate: 32g, Dietary Fiber: 1g, Sugar: 19g, Protein: 3g
Allergens:
Milk, Eggs, Wheat

Directions

Print Recipe
  1. Preheat oven to 325˚F.
  2. Butter the pan with 1 teaspoon of butter and set aside.
  3. In a medium bowl sift together flour, cardamom, baking soda and salt. Set aside.
  4. In a large bowl, beat 1 cup of butter with 1 ½ cups sugar until light and fluffy.
  5. Beat eggs into butter mixture one at a time until fully incorporated.
  6. Add sifted dry ingredients to butter mixture alternating with the sour cream. Add vanilla, stir to combine.
  7. Place batter into prepared pan, spread evenly with a spatula.
  8. Bake on the middle rack for 50 minutes or until a toothpick comes clean when inserted into cake.
  9. Allow to cool and turn out of pan for serving.

Chef's Narrative

Infused with the subtle, warm flavor of cardamom, a slice of this dense, rich cake is perfect for dessert, breakfast or a snack. Top with a dollop of whipped cream or a spoonful of your favorite fruit compote or preserve.

Recipe Substitutions

If you don’t have a bundt pan, you can use 9-inch cake pan or a loaf pan.
Nutrition Facts:
Total Calories Per Serving: 270, Total Fat: 15g, Saturated: 9g, Trans Fat: 0.5g, Sodium: 210mg, Potassium: 52mg, Carbohydrate: 32g, Dietary Fiber: 1g, Sugar: 19g, Protein: 3g
Allergens:
Milk, Eggs, Wheat

Ingredients

  • 2 cups all-purpose, unbleached white flour
  • 2 ½ teaspoons ground cardamom
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter, plus 1 teaspoon for buttering pan
  • 1 ½ cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
 

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