Swedish Cardamom Coffee Cake

 

I want to spice up your morning with Swedish Cardamom Coffee Cake!  I’ve told you about my Swedish mother-in-law several times, her love of cardamom and my love of cardamom in other posts.  So, here is yet another cardamom recipe in a yummy coffee cake!

Remember?  I wrote that cardamom has a very unique flavor.  It’s a member of the ginger family; a spice with a little zip and is slightly sweet.  It has many health benefits concerning the digestive tract; the ancient Romans and Greeks thought it was an aphrodisiac and put the spice in their love potions.  In fact, I read somewhere that cardamom has a calming effect which in small amounts is a wonderful pacifier for toddlers; hyperactive children are immediately calmed.  Cardamom has also been used as a tooth cleaner, a perfume and even as a cure for obesity.  However, I don’t know if any of these claims are true; I just know that cardamom has a very smooth, pleasant taste!

This coffee cake is loaded with good flavors and the aroma as it bakes is mouthwatering.  The sweet, subtle taste of the cinnamon and cardamom combined with sour cream and other ingredients results in a wonderful, tasty breakfast treat! 

Swedish Cardamom Coffee Cake

Ingredients:

10 vanilla wafer cookies, crushed into crumbs

1¾ cups flour

1 teaspoon baking soda

1 cup sugar

1 stick butter

3 eggs

2 teaspoons ground cardamom

½ teaspoon ground cinnamon

2/3 cup sour cream

Confectioners’ sugar

Method:

Heat oven to 350 degrees. 

Grease 9” tube or bundt pan with butter.

Dust with cookie crumbs.  Set aside.

Combine flour and baking soda in small bowl; set aside.

Place sugar and butter in bowl of electric mixer.

Beat until light and fluffy, about 3 minutes.

Add eggs, one at a time, beating well after each addition, about 5 minutes total.

Beat in cardamom and cinnamon.

Add flour mixture, beat until just combined.

Add sour cream, beat until smooth, about 1 minute.

Pour batter into pan.

Bake until toothpick inserted in center of cake comes out clean, about 50 minutes.

Let stand 5 minutes, turn out on wire rack.

Cool completely.

Dust with confectioners’ sugar.

YUM!  ENJOY!!!