Cardamom Cake

a slice of cardamom cake on a white plate with remaining cake in the background

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Yield: 8 servings

Prep Time: 10

Cook Time: 40

Total Time: 50

This cardamom cake is moist, tender, and full of warm, aromatic flavor. Topped with a sweet almond layer, it’s perfect for cozy days or elegant gatherings.

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Ingredients

For the topping:

1/3 cup (67 g) granulated sugar
1/4 cup (30 g) sliced almonds
2 tablespoons (28 g) unsalted butter, melted

For the cake:

1 1/2 cups (180 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cardamom*
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (113 g) plain Greek yogurt or sour cream
Zest of 1 orange, optional for a nice touch of brightness
1/4 cup (60 ml) milk

Instructions

Preheat the oven to 350°F (175°F). Thoroughly grease an 8-inch round cake pan that's at least 2 inches deep.**
In a small bowl, mix the topping ingredients (sugar, sliced almonds, and melted butter) until combined.
Spread this almond mixture evenly into a thin layer in the bottom of the prepared pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest, if using.
Gradually add the flour mixture in three portions, alternating with the sour cream and milk. Mix until just combined—be careful not to over-mix.
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until the cake is a deep brown and a toothpick inserted into the center comes out clean. (This is a thick cake, so make extra sure it's thoroughly baked.)
Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
If you like, dust the top of the cake with confectioners’ sugar before serving.

Notes

*If using freshly ground cardamom, reduce the amount to a pinch more than a teaspoon or to taste.
**This cake will rise to the top of a 2-inch deep pan, so check the depth of your pan. Alternatively, you can bake this cake in a 9-inch round or 8-inch square pan; just reduce the baking time to about 30 minutes.
Store in an airtight container at room temperature up to 2 days.

Author: Jennifer McHenry

Course: cakes

Cuisine: American