HeyJude speaks the truth: grind your own cardamom. I used some preground that was lingering in the cupboard, and everything about the cake was great...except that the flavour was flat. I was so mad at myself for taking the lazy route. Next time I'm going to do it properly! Thanks for sharing.
Having a wee bit of Scandanavian in me, I saw this recipe and frothed. However, I knew if I made a bundt cake, they would ask which old lady in the neighborhood dropped it off and it wouldn't be eaten. So, I made the batter and made them into cupcakes. It made 14 cupcakes filled 3/4 full to the top. I baked them at 325 degrees conVECTION for 25 minutes. I piped a little vanilla icing flower on top of each one. That was three hours ago...they're all gone! ...I might want to double the amounts next time!!!! This was a phenominal recipe and I will make it in Bundt form to bring to get-togethers...but this worked GREAT as cupcakes too! Thank you for sharing this recipe Hey Jude! Kudos!
When I saw this recipe I went nuts--its been years since I had a good cardamom coffeecake. Being swedish I was used to eating cardamom coffee cake regularly, from a swedish bakery. Its nice to know I can now make it myself and serve it to my family. It was absolutely delicious. My sister was over when I was making it and she and I devoured half of it. The texture was light and the only change we made was to sprinkle the top with a mixture of sugar, cardamom and cinnamon. (my personal preference). Thanks Hey Jude for a great receipe.
this is delicious! timing was right on and it popped right out of the pan, this doesn't rise as high as the usual bundt cake, less batter, but it looks and tastes wonderful. if you love cardamom you must try this cake!
Thank you so much Hey Jude for sharing this lovely treat. I made the cake in a bundt pan and it turned out just beautifully. I also took your advice and ground my own cardomom pods, what a difference it makes. The cake has a lovely light subtle flavour and is moist and tender. I served mine warm with whipped cream and a hot cup of tea.
I can't comment on how much this cake will rise in a bundt pan because I made it in 3 mini loaf pans, and was surprised that it rose higher in them than some of my quick breads do. I'll make it in a Bundt pan the next time though, because it would look much prettier. It's a keeper! The crumb is very fine and light but dense enough that it cuts like a dream without crumbling. The spices are very subtle. I'll use a full cup of sour cream the next time and add toasted pecans for interest. In my opinion this cake needs a glaze of some sort, but that's just a personal preference. I added a praline glaze: combine 1/2 cup of brown sugar and 1/2 cup butter, heat till the mixture comes to a boil, and boil gently for 1 minute. I sprinkled finely chopped pecans over the glaze. Delicious!! Thanks for the recipe.
Made this twice and must have done something wrong because I can't seem to make a moist cake. I tried full fat sour cream and a 45 minute baking time to no avail. It's a beautiful cake and I definitely recommend following Hey Jude's suggestion of grinding fresh cardamom pods.