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

  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.
  • 2cupsall-purpose, unbleached white flour
  • 2 ½teaspoonsground cardamom
  • 2teaspoonsbaking soda
  • ¼teaspoonsalt
  • 1cupunsalted butter, plus 1 teaspoon for buttering pan
  • 1 ½cupsugar
  • 3eggs
  • 1cupsour cream
  • 1teaspoonvanilla

AllergensMilk, Eggs, Wheat