Cardamom Bliss Bundt Cake
Indulge in the warm, aromatic flavors of Scandinavian baking with this delightful Cardamom Bliss Bundt Cake. Adapted from the renowned 'The Great Scandinavian Baking Book' by Beatrice Ojakangas, this cake combines the rich, spicy notes of freshly ground cardamom with a hint of cinnamon for a truly heartwarming treat. The addition of crushed vanilla wafer cookies adds a unique texture and sweetness, making this cake perfect for coffee breaks or gatherings. Whether you enjoy it with a steaming cup of coffee or tea, this cake is sure to become a cherished favorite in your baking repertoire.
12
Servings
200
Calories
10
Ingredients
Ingredients
Vanilla wafer cookies
10 (Crushed into crumbs)
All-purpose flour
1 3/4 cups (Sifted)
Baking soda
1 teaspoon (N/A)
Granulated sugar
1 cup (N/A)
Unsalted butter
1/2 cup (Softened)
Eggs
3 (Room temperature)
Ground cardamom
2 teaspoons (Freshly ground if possible)
Ground cinnamon
1/2 teaspoon (N/A)
Sour cream
2/3 cup (N/A)
Confectioners' sugar
for dusting (N/A)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease a 9-inch tube or bundt pan with softened butter and dust the interior with the crushed vanilla wafer cookies, ensuring an even coating. Set the pan aside.
3
In a small bowl, combine the sifted flour and baking soda, whisking them together thoroughly to eliminate any lumps. Set the bowl aside.
4
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3 minutes.
5
Add the eggs one at a time to the butter-sugar mixture, ensuring to beat well after each addition. Continue mixing for an additional 5 minutes until the mixture is smooth and well combined.
6
Incorporate the freshly ground cardamom and cinnamon into the mixture, stirring until fully blended.
7
Gradually add the flour mixture to the batter, mixing just until combined. Do not overmix.
8
Add the sour cream to the batter and blend until smooth, about 1 minute.
9
Carefully pour the batter into the prepared bundt pan, ensuring it is evenly spread.
10
Bake the cake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
11
Once baked, remove the cake from the oven and allow it to cool in the pan for about 5 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
12
Once cooled, dust the top of the cake with confectioners' sugar before serving.
Nutrition Information
10
Fat
25
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Cardamom Bliss Bundt Cake?
It is a Scandinavian-inspired cake that combines warm cardamom and cinnamon flavors with a unique texture provided by crushed vanilla wafer cookies.
Who is the original inspiration for this recipe?
The recipe is adapted from 'The Great Scandinavian Baking Book' by Beatrice Ojakangas.
What temperature should I preheat my oven to?
You should preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How many servings does this bundt cake provide?
This recipe makes approximately 12 servings.
What size pan is recommended for this cake?
A 9-inch tube or bundt pan is recommended.
How should I prepare the bundt pan before baking?
Grease the pan with softened butter and dust the interior with crushed vanilla wafer cookies for an even coating.
What are the dry ingredients used in the batter?
The dry ingredients include 1 3/4 cups of sifted all-purpose flour and 1 teaspoon of baking soda.
How long should I cream the butter and sugar together?
The butter and granulated sugar should be creamed for about 3 minutes until light and fluffy.
How many eggs are required for this recipe?
The recipe requires 3 room temperature eggs.
What is the instruction for adding eggs to the mixture?
Add the eggs one at a time, beating well after each addition, and continue mixing for 5 minutes total once all eggs are added.
How much cardamom is used in this cake?
The recipe uses 2 teaspoons of cardamom, preferably freshly ground.
Does this cake contain cinnamon?
Yes, it contains 1/2 teaspoon of ground cinnamon.
What should I be careful about when adding the flour mixture?
Gradually add the flour and mix just until combined to avoid overmixing the batter.
How much sour cream is added to the batter?
The recipe calls for 2/3 cup of sour cream.
How long does the sour cream need to be blended?
Blend the sour cream into the batter for about 1 minute until smooth.
How long does the cake take to bake?
The cake takes approximately 50 minutes to bake.
How can I check if the cake is fully cooked?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is finished baking.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 5 minutes before inverting it.
What should I do after removing the cake from the pan?
Carefully invert it onto a wire rack to cool completely.
What is the recommended finishing touch for the cake?
Once cooled, dust the top of the cake with confectioners' sugar before serving.
How many calories are in one serving of this cake?
There are 200 calories per serving.
What is the fat content per serving?
Each serving contains 10 grams of fat.
How many carbohydrates are in a single slice?
There are 25 grams of carbohydrates per slice.
How much protein is in one serving?
Each serving contains 3 grams of protein.
What type of butter should be used?
The recipe specifies 1/2 cup of softened unsalted butter.
How many vanilla wafer cookies are needed?
You will need 10 vanilla wafer cookies, crushed into crumbs.
What category does this recipe fall into?
It is categorized under Breads, specifically as a Swedish coffee cake style dessert.
What drinks pair well with this cardamom cake?
It is perfect when served with a steaming cup of coffee or tea.
What makes the texture of this cake unique?
The addition of crushed vanilla wafer cookies used to dust the pan adds a unique texture and sweetness to the exterior.
Are there any dietary fiber or sodium details available?
The current nutritional data for fiber, sodium, and cholesterol is not specified for this recipe.