Cardamom Bundt Cake
This bundt cake is as simple as it gets. That's probably why it's one of my favorites. Laced with cardamom (that fantastic lemony spice) it is straightforward, has one of the best crumbs I ever came across and needs no more than a dusting of powdered sugar.
Servings 10 servings
Ingredients
- 2 ½ cups all-purpose flour or cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoons salt
- ¾ cup unsalted butter at room temperature
- 1 ¾ cup sugar
- 2 teaspoons ground fresh cardamom about 30 pods, see Notes, below
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest optional but I usually add it, or ½ teaspoon pure almond extract, to bring out the cardamom flavor. They pair well together.
- 3 eggs room temperature
- ¾ cup whole milk at room temperature
- ½ cup sour cream at room temperature
Instructions
- Preheat oven to 350ºF (180°C).
- Grease a 10 or 12-cup bundt cake pan (26cm) with soft shortening, covering every angle, nook and cranny. Dust with flour, shaking off excess. Reserve.
- Sift 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoons salt. Set aside.
- Beat ¾ cup unsalted butter until creamy in a large bowl. Slowly add 1 ¾ cup sugar and beat for 2 minutes.
- Add 3 eggs one at a time, beating well after each addition, and then beat for 2 more minutes.
- Add 2 teaspoons ground fresh cardamom, ½ teaspoon vanilla extract and 1 teaspoon lemon zest if using it.
- Beginning and ending with dry ingredients, add them in 3 parts alternating with ¾ cup whole milk and ½ cup sour cream in 2 parts.
- Pour batter into prepared pan, spreading evenly.
- Bake for about 45-50 minutes or until a cake tester or toothpick comes out clean. Depending on the type of pan and oven you use, it might take more. So always check and take baking times given in a recipe as a reference.
- Let cool 5-10 minutes and carefully invert onto a wire rack.
- Cool completely. Cover in plastic wrap until ready to serve.
- Dust with powdered sugar before serving. Or use a glaze (see Notes below).
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
For the bundt pan:
Butter: I use soft butter (NOT melted) to patiently cover the whole pan, every nook and cranny, every sharp angle, and 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, and it goes like that into the oven. It makes removing the cake much simpler.
Baking spray: I use a spray labeled as having flour in it or is made for baking. It has to have flour; otherwise, you have a higher chance of the cake sticking when removing it. That is my experience, at least. Cardamom: being such a plain cake, I suggest 2 teaspoons of freshly ground cardamom. But you can add more or less if you're already familiar with the flavor. It's a strong spice, keep that in mind if it's your first time using it. Besides a little vanilla, using other flavorings (lemon zest or almond extract) complement it well and gives the cake a less sharp cardamom flavor. Use them sparingly, especially the almond extract, which can be strong. Glaze it: I suggest a powdered sugar glaze using lemon juice, or a white chocolate ganache. Originally, this cake had saffron whipped cream on top, but I feel it competed with the cardamom, so I don't use it anymore. But if you want to try it, simply add a large pinch of ground saffron to this recipe for whipped cream.
Butter: I use soft butter (NOT melted) to patiently cover the whole pan, every nook and cranny, every sharp angle, and 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, and it goes like that into the oven. It makes removing the cake much simpler.
Baking spray: I use a spray labeled as having flour in it or is made for baking. It has to have flour; otherwise, you have a higher chance of the cake sticking when removing it. That is my experience, at least. Cardamom: being such a plain cake, I suggest 2 teaspoons of freshly ground cardamom. But you can add more or less if you're already familiar with the flavor. It's a strong spice, keep that in mind if it's your first time using it. Besides a little vanilla, using other flavorings (lemon zest or almond extract) complement it well and gives the cake a less sharp cardamom flavor. Use them sparingly, especially the almond extract, which can be strong. Glaze it: I suggest a powdered sugar glaze using lemon juice, or a white chocolate ganache. Originally, this cake had saffron whipped cream on top, but I feel it competed with the cardamom, so I don't use it anymore. But if you want to try it, simply add a large pinch of ground saffron to this recipe for whipped cream.