Bundt Cake

October 17, 2013

Cardamom Bundt Cake Recipe

Name: Cardamom Walnut Bundt Cake
Prep time: 25 min
Yield: 1 Bundt Cake.... 12- 16 Pieces
Ingredients: FILLING:; 1 cup Chopped up Walnuts- Toasted; 1/3 to 1/2 cup Granulated Sugar; 1 1/2 TBL Ground Cinnamon; CAKE:; 1 cup Butter- room temp; 1 3/4 cup Granulated Sugar; 2 Eggs; 1 1/2 TBL Ground Cardamom; 1 1/4 TBL Baking Powder; 2 1/4 cup Unbleached Flour; 1 1/2 cup Plain or Vanilla Yogurt (full fat); 1 generous tsp Vanilla Extract

now viewing

Cardamom Bundt Cake Recipe

October 17, 2013

Angry Baker Staff

now playing

White Mountain Frosting Recipe

October 17, 2013

Angry Baker Staff

now playing

Easy Three Kings Cake- Fun for Mardi Gras!

October 17, 2013

Angry Baker Staff

now playing

Pumpkin Spice Bars with Cream Cheese Frosting

October 17, 2013

Angry Baker Staff

now playing

Chocolate Covered Cherry Whoopie Pies

October 17, 2013

Angry Baker Staff

now playing

Mocha Brownies

October 17, 2013

Angry Baker Staff

Jump to recipe

Every now and then it’s time to go through the Spice Cabinet. Old spices just don’t have a good flavor, so they have to be tossed. Sometimes we buy something that only gets minimal use (admit it, you have a box of Mace in the back of the cabinet, and you have no idea where it came from or what it does). Face it, I reach for Cinnamon almost daily, but Cardamom? That’s one of those…. just a few times a year… flavors.
So…. in my Spice Cabinet (behind the Turmeric) was a fairly full bottle of Cardamom.

Cardamom… What is Cardamom…

Cardamom is an aromatic spice that is used in the Middle East, North Africa and Scandinavia. If you buy Cardamom in a pod, you have to take the shell off, and grind the seeds. You can easily buy cardamom in ground form in your supermarket, and while it might be less flavorful, it is still quite good… and is much easier to use.

(That’s great for Trivial Pursuit, but what do you DO with the Cardamom… )

Opened the bottle, and gave it a sniff… mmmm… the smell reminds me of flowers and citrus, and someplace exotic that I haven’t been yet, but really want to go (I’ll know it when I get there….)

Bit of digging through the files (got to clean those too….) and I found a recipe, played with it (no, I can’t just make something from the recipe.. must fiddle with it first).

Cardamom Walnut Coffee Cake has a fabulous flavor… it’s familiar, yet exotic… and the nuts give it a little something extra.

My little jar of cardamom? it gets to stay now… sadly, I’ve almost used it all up.

Cardamom Bundt Cake Recipe

Cardamom Walnut Bundt Cake

October 17, 2013

by Angry Baker Staff

Category Baking recipes Bundt Cake Cake Recipes

Yes, you have to take the time to toast the walnuts. They will taste better, and the nut toasting will make the kitchen smell good.The recipe directions say to layer walnuts in two layers... and that's how I did it. I have no idea what would happen if you just made a tunnel of walnuts in the middle of the cake. Should you decide to try, please let me know how it went.

Persons

Prep Time

25 minutes

Notes

I think the flavor of Cardamom Walnut Bundt Cake improves overnight.

Ingredients

FILLING:

1 cup Chopped up Walnuts- Toasted
1/3 to 1/2 cup Granulated Sugar
1 1/2 TBL Ground Cinnamon

CAKE:

1 cup Butter- room temp
1 3/4 cup Granulated Sugar
2 Eggs
1 1/2 TBL Ground Cardamom
1 1/4 TBL Baking Powder
2 1/4 cup Unbleached Flour
1 1/2 cup Plain or Vanilla Yogurt (full fat)
1 generous tsp Vanilla Extract

Instructions

Preheat the Oven to 350 degrees Fahrenheit
Grease a standard Bundt Pan...I use the spray stuff, but you can do what my Oma did, use the inside of the Butter wrapper (take the butter out first).
Got your chopped walnuts? Are they toasted??
If not, spread them out on a baking sheet (one with a rim is best) and pop it into the oven for 5 to 10 minutes. Peek in every now and then, give the pan a shake to move things around.
When browned a bit... let them cool in a bowl or on a plate.
Add the sugar and ground cinnamon, mix it all up... set aside.
In the Bowl of a Stand Mixer ....combine the butter and sugar. Beat for 4 or 5 minutes until it's light and fluffy.
Add the eggs one at a time.
Beat, scrape, beat...
Add the Cardamom.... beat
Combine the Flour and Baking Powder in the measuring cup.... Add half to the butter mixture.... beat (slowly)
Add half of the yogurt... beat
Add the rest of the flour... beat, scrape
Add the rest of the yogurt... beat
Scrape
Add the Vanilla Extract.... beat 30 seconds, scrape sides and bottom... beat 30 seconds.
Stop
Now Comes the Slightly Tricky Part....
Put around 1/4th of the batter into the bottom of the bundt pan.
Sprinkle about 1/2 of the walnut mixture over it. Try to keep it to the center of the batter... but don't go nuts about it (heehee)
Drop on about 1/2 of the remaining Batter... then smooth it out.
Add the rest of the nuts.... sprinkle them around the batter.
Now drop on the rest of the batter... smooth it out....
Stick the cake in the oven for 65 minutes (check at 60, in case your oven bakes hotter than mine... or your pan is darker and bakes the cake faster) Poke the cake with a toothpick, it should come out clean.
BingLet the cake cool on a rack for 10 to15 minutes.
Now, the moment of truth. Taking the cake OUT of the Pan.
Bundt cakes can sense fear. Approach with confidence.
Grab both sides.... Count to three ...
and.....
Flip
BAM!
It should pop right out.
Let it cool 20 to 30 minutes.
Sprinkle the cake with powdered sugar.... Scoop some powdered sugar in a sieve, and shake it over the cake.
Cut and..
Eat