Cardamom coffee cake
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Cardamom coffee cake
  Coffee    Cakes  
Last updated 6/12/2012 1:12:17 AM. Recipe ID 40168. Report a problem with this recipe.
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      Title: Cardamom coffee cake
 Categories: Cake
      Yield: 18 Servings
 
      1 lb Butter; softened
      2 c  Light brown sugar
      2 c  Light brown sugar
      4    Eggs
      2 ts (real) vanilla extract
      4 c  Flour
      2 ts Baking powder
  2 1/2 ts Baking soda
    1/2 ts Salt
      1 tb Cardamom
      2 c  Sour cream (or yogurt or
           -buttermilk)
    1/4 c  Light brown sugar
      1 tb Cinnamon
    1/2 c  Walnuts; finely chopped
 
  From: rami0003@gold.tc.umn.edu (Mark A Ramirez)
  
  Date: 13 Jan 1995 20:17:25 -0700 This cake is exquisite! Every person
  I've served it to has asked me for the recipe. It makes a great
  brunch item. From the Moosewood Cookbook.
  
  Preheat oven to 350 deg. F.  Grease and flour a 10-inch tube or bundt
  pan.
  
  In a LARGE (she's not kidding, folks) mixing bowl, beat butter with 2
  cups brown sugar until light and fluffy.  Add eggs, one at a time,
  beating well after each.  Stir in the vanilla.
  
  Sift together the flour, baking powder, soda, salt, and cardamom in a
  separate bowl.
  
  Add the flour mixture, 1/3 of it at a time, to the butter mixture,
  alternating with the sour cream.  Stir just enough to blend after each
  addition.  Don't beat or otherwise overmix.
  
  Combine 1/4 cup brown sugar, cinnamon, and walnuts in a separate small
  bowl.
  
  Spoon approximately 1/3 of the batter into the prepared pan.
  Sprinkle with half the nut mixture, then add another third of the
  batter.  Cover with remaining nut mixture, then top with remaining
  batter.  Lightly spread into place.
  
  Bake approximately 1-1/4 hours or until a knife inserted all the way
  in comes out clean.  Allow to cool in the pan for 20 minutes, then
  invert onto a plate. Cool at least 30 minutes more before cutting
  into it.
  
  (Note:  It really does take that long - or even longer - to bake.  The
  batter may overflow the pan during baking, so spread some aluminum
  foil to catch any drips.)
  
  Serves 18 (according to the book - it's so rich that I've found 24 to
  be more realistic.)
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 40168 (Apr 03, 2005)

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