- 2 ½ cups all-purpose or cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoons salt
- ¾ cup unsalted butter
- 1 ¾ cup sugar
- 1 teaspoon ground fresh cardamom (about 20 pods)
- 3 eggs, room tº
- 3/4 cup whole milk, at room t°
- 1/2 cup sour cream, at room t°
- Preheat oven to 350º.
- Butter (use soft butter) and flour a 10-cup bundt pan or spray with baking spray that has flour in it. Refrigerate while preparing the batter.
- Sift flour, baking powder and salt. Set aside
- In a large bowl, beat butter until creamy.
- Slowly add sugar and beat for 2 minutes.
- Add eggs one at a time, beating well after each addition, and then beat for 2 minutes.
- Beginning and ending with dry ingredients, add them in 3 parts alternating with milk and cream in 2 parts.
- Add the cardamom with the last part of flour. Mix well.
- Pour batter into prepared pan, spreading evenly.
- Bake about 45-50 minutes or until a tester comes out clean.
- Let cool 5-10 minutes and carefully invert onto wire rack.
- Cool completely.
- Wrap in plastic until ready to serve.
- Dust with powdered sugar. Or use a glaze (see Notes below).
For the bundt pan:
- Butter: I use soft butter (NOT melted) to patiently cover the whole pan, every nook and cranny, every sharp angle, every single bit of space available. I use a brush or my fingers. I then flour the pan and REFRIGERATE IT while putting together the batter. I take it out at the last moment when I need to fill it (image above) and it goes like that into the oven. It will unmold like a dream!
- Baking spray: I use a spray that is labeled as having flour in it, or being specifically made for baking. It has to have flour in it, otherwise, you have high chances of the cake sticking when removing it. That is my experience at least.
Keywords: cardamom cake, cardamom bundt