Cardamom Cake Recipe

Prep Time: 10

Cook Time: 40

Servings:

Calories: 497kcal

Author: Maureen Abood

Discover the rich, aromatic flavors of cardamom cake. This spiced dessert is easy to make and perfect for teatime or brunch, combining warmth and sweetness (but not too sweet!) in every bite.

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US Customary - Metric

Equipment

Ingredients

For the almond topping:

2 tablespoons granulated sugar
1/4 teaspoon ground cardamom
1 cup sliced almonds

For the cake:

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cardamom
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
1 tablespoon pure vanilla extract
3/4 cup neutral oil such as grapeseed, safflower, avocado, or canola
1/2 cup whole milk plain yogurt
1 tablespoon confectioners' sugar

Instructions

Arrange an oven rack to the middle position in the oven and preheat the oven to 350°F. Coat the bottom and sides of a 9-inch round cake pan with butter. Line the pan with a parchment round and coat the parchment with butter.
Make the topping. In a small bowl, whisk to combine the granulated sugar and ground cardamom. Place the sugar mixture in the prepared pan and coat the bottom of the pan with the sugar. Sprinkle the almonds evenly over the sugar. Set aside.
Into a medium mixing bowl, sift the flour, baking powder, baking soda, salt, cardamom, cinnamon, and nutmeg. Set aside.
In a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs on medium speed for 1 minute. Add both sugars and the vanilla and beat again on medium high speed until light and fluffy, about 2 minutes.
Add the oil and yogurt and beat to combine. Stop and scrape down the bowl.
Use a spoon to stir in the flour, just until no dry spots remain.
Scrape the batter into the prepared pan and spread it evenly with an offset spatula. Bake until the cake is golden brown and baked through, 35-40 minutes or until the top springs back when touched in the center and a toothpick inserted in the center comes out with just a few moist crumbs.
Removethe cake from the oven and cool for 10 minutes. Invert the cake onto a platter, so that the parchment lined almonds are now on top. If the parchment remained on the cake, carefully remove it.
Coolthe cake completely. Sift the confectioner’s sugar over the top of the cake, slice in wedges, and serve.

Nutrition