Cardamom Bundt Cake
Recipe by Nicole Thom-Arens
Serves 12 to 14
Bundt cakes are classic Midwestern desserts. This recipe combines a Midwestern classic with Scandinavian flavors. Yogurt and milk lend moisture and richness to this cake keeping the crumb tender while the cardamom delivers citrus warmth that elevates this simple cake making it something special. Baking bundt cakes at a lower temperature helps ensure a proper bake with a perfectly golden crust. Slice and serve as is or top with whipped cream and fresh fruit.
Ingredients:1 cup almond flour1 3/4 cup all-purpose flour1 teaspoon baking powder1 1/2 teaspoons ground cardamom1/2 cup unsalted butter, room temperature1 1/4 cups granulated sugar2 teaspoons kosher salt (Reduce to 1 teaspoon if not using Diamond.)1 1/2 teaspoons vanilla bean paste3 large eggs, room temperature1/2 cup Greek yogurt (any fat content)1 cup whole milk or buttermilk
Instructions:1. Spray a bundt pan with cooking spray then use a pastry brush to spread the cooking spray evenly into all the nooks and crannies of the pan. Set aside.2. Preheat the oven to 325 degrees. 3. Add the almond flour, all-purpose flour, cardamom, and baking powder to a medium-sized mixing bowl. Stir to combine and set aside. 4. To the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugar, and salt. Mix until creamy and the sugar has blended into the butter. Add the vanilla bean paste and beat until well incorporated. 5. With the mixer on low, add the eggs one at a time being sure to mix well between each additional egg. 6. Add the yogurt and mix until smooth. 7. Alternate adding the flour mixture and the milk/buttermilk starting and ending with the flour mixture. (I like to add 1/3 flour mixture, then 1/2 the milk, then 1/3 flour, 1/2 the milk, and finally the last 1/3 of the flour mixture.)8. Once blended and fully incorporated, scrape the bowl with a silicon spatula and add the batter to the prepare bundt pan. Smooth the batter to the edges. 9. Bake at 325 degrees for 60 to 65 minutes or until a toothpick inserted in the center of the cake comes out clean. 10. Once baked, remove the pan from the oven and allow the cake to cool for 10 to 15 minutes. Then run a knife along the edges of the pan to loosen the crust and turn out the cake onto a wire cooling rack. Cool to room temperature. 11. After the cake has cooled, slice and serve.
Ingredients:1 cup almond flour1 3/4 cup all-purpose flour1 teaspoon baking powder1 1/2 teaspoons ground cardamom1/2 cup unsalted butter, room temperature1 1/4 cups granulated sugar2 teaspoons kosher salt (Reduce to 1 teaspoon if not using Diamond.)1 1/2 teaspoons vanilla bean paste3 large eggs, room temperature1/2 cup Greek yogurt (any fat content)1 cup whole milk or buttermilk
Instructions:1. Spray a bundt pan with cooking spray then use a pastry brush to spread the cooking spray evenly into all the nooks and crannies of the pan. Set aside.2. Preheat the oven to 325 degrees. 3. Add the almond flour, all-purpose flour, cardamom, and baking powder to a medium-sized mixing bowl. Stir to combine and set aside. 4. To the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugar, and salt. Mix until creamy and the sugar has blended into the butter. Add the vanilla bean paste and beat until well incorporated. 5. With the mixer on low, add the eggs one at a time being sure to mix well between each additional egg. 6. Add the yogurt and mix until smooth. 7. Alternate adding the flour mixture and the milk/buttermilk starting and ending with the flour mixture. (I like to add 1/3 flour mixture, then 1/2 the milk, then 1/3 flour, 1/2 the milk, and finally the last 1/3 of the flour mixture.)8. Once blended and fully incorporated, scrape the bowl with a silicon spatula and add the batter to the prepare bundt pan. Smooth the batter to the edges. 9. Bake at 325 degrees for 60 to 65 minutes or until a toothpick inserted in the center of the cake comes out clean. 10. Once baked, remove the pan from the oven and allow the cake to cool for 10 to 15 minutes. Then run a knife along the edges of the pan to loosen the crust and turn out the cake onto a wire cooling rack. Cool to room temperature. 11. After the cake has cooled, slice and serve.