CARDAMOM
COFFEE CAKE
Serves 18
A friend forwarded this recipe by
Mollie Katzen to Lisa years ago,
and it’s been a hit in her house
ever since.
Recipe reprinted with permission from
The New Moosewood Cookbook by Mollie
Katzen, copyright © 2000. Published by
Ten Speed Press, a division of Random
House, Inc.
1 lb ( 4 sticks) butter or margarine,
room temperature
2¼ cups light brown sugar
4 eggs, room temperature
2 tsp vanilla extract
4 cups flour, sifted
2 tsp baking powder
2½ tsp baking soda
½ tsp salt
1 tbsp cardamom
2 cups sour cream (or yogurt or
buttermilk)
1 tbsp cinnamon
½ cups walnuts, finely chopped
(optional)
1. Preheat oven to 350°F. Grease and flour a
10" tube or bundt pan.
2. In a large mixing bowl, beat butter with 2
cups brown sugar until light and fluffy. Add
eggs, 1 at a time, beating well after each. Stir
in the vanilla.
3. Sift together the flour, baking powder,
baking soda, salt, and cardamom in a separate bowl.
4. Add the flour mixture, ⅓ 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.
5. Combine ¼ cup brown sugar, cinnamon,
and walnuts in a separate small bowl.
6. Spoon approximately ⅓ 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.
7. Bake approximately 1¼ 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.
