Friday, October 20, 2017

Scandinavian Cardamom Coffee Cake ~ #TheCakeSliceBakers

"Cake is happiness! If you know the way of the cake, you know the way of happiness! 
If you have a cake in front of you, you should not look any further for joy!" C. JoyBell C.



It is #CakeSliceBakers time, and we are back with our October cake from World Class Cakes by Roger Pizey. A little background on the #CakeSliceBakers ~ each month the Cake Slice Bakers are offered a selection of cakes from the book and we each choose one cake to bake. On the 20th - never before - we all post about our cake. There are a few rules that we follow, but the most important one is to have fun (and enjoy baking & eating cakes!). The choices this month were Ginger Cake, Scandinavian Cardamom Coffee Cake, Chocolate Kugelhopf , and Tarte aux Pommes. As always any one of these cakes would have been an amazing bake, but I can never resist a coffee cake and cardamom is one of my favorite spices, so I made the Scandinavian Cardamom Coffee - with a few changes.






So, maybe I did more than a few little changes. The original cake was baked in a bundt pan, but I made my cake in a loaf pan. The original cake had a chocolate glaze, but I made a streusel topping for my cake, and I dared not to sift my ingredients - yeah maybe that is not such a big change, but unless I am making a sponge I rarely sift my flour.






I simply cannot resist a crumb topping, and combined with the warm and aromatic flavor that cardamon gives to the cake, this was definitely a winner.  It was delicious with and afternoon cup of tea, and equally good warmed a little and served with a scoop of vanilla bean gelato on top.  As you can see from the first photo I did drizzle it with a little powdered sugar and lemon juice glaze, but this is definitely optional and I think next time I will just stick with the streusel topping.






Please scroll down after the recipe to see all the beautiful cakes that were baked this month, and don't forget to check out our Facebook page. Also, if you are interested in joining the #TheCakeSliceBakers, please send me an email at thecakeslicebakers at gmail dot com, and I will send you more information.

Scandinavian Cardamom Coffee Cake
Printer Friendly Recipe

Ingredients
Cake ~
  • 113g (½ cup) butter
  • 200g (1 cups) sugar
  • 3 eggs, at room temperature
  • 315g (2¼ cups) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cardamom
  • ½ teaspoon ground cinnamon
  • 115g (½ cup) sour cream

Streusel Topping ~
  • 65g (⅓ cup) dark brown sugar
  • 65g (⅓ cup) sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • pinch of salt
  • 113g (½ cup) butter, melted
  • 225g (1¾ cups) all-purpose flour

Preparation
Streusel Topping ~
  1. In a large bowl, whisk sugars, spices and salt into melted butter until smooth.
  2. Add flour and mix with a spatula or wooden spoon, leave it pressed together in the bottom of the bowl: set aside.
Cake ~ 
  1. Preheat the oven to 155℃ (315℉).
  2. Spray a loaf pan with baking spray, and line will parchment paper.
  3. In a medium bowl add the flour and all of the spices, whisk to fully combine; set aside.
  4. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment, and mix on medium speed until light and fluffy.
  5. Add the eggs, one at a time mixing well after each addition, scraping down the sides when necessary.
  6. Add the dry ingredients to the bowl and mix gently to combine.
  7. Fold in the sour cream.
  8. Pour the batter into the prepared pan and using a spatula level the top.
  9. Using your fingers, break the streusel mixture into big crumbs.
  10. Sprinkle about ⅔ of the the streusel topping, pressing lightly into the batter.  Sprinkle with remaining streusel and place in the oven.
  11. Bake for approximately 55-60 minutes, or until a cake tester comes out clean.
  12. Remove from the oven and cool in the pan for 15 minutes, the remove and place on a wire rack to fully cool.
  13. Once cool sift powdered over the top, optional.








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8 comments:

  1. A beautiful loaf of cake! The changes you've made with the streusel topping instead of the chocolate ganache looks really good. No one could resist a crumbly topping especially when it is fragrant from the cinnamon and ginger!

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  2. I have a weakness for a crumb topping also, the more the merrier. Cardamom is a very underrated spice and I can't figure out why. This looks delicious and was one of the choices I considered.

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  3. Hi felice
    A beautiful cake for sure and I guess it is very tasty.
    Xoxo
    Ana

    ReplyDelete
  4. You improved the recipe...great idea to do streusel topping. Love the last photo...nothing but crumbs :)

    ReplyDelete
  5. That looks delicious! I, too, love a good streusal topping.

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  6. Beautiful! I tried it with the ganache and did not like the results, so I made it again with a coffee cardamom glaze. I think your crumb topping would be just perfect, and definitely helps it "feel" more like a coffee cake.

    ReplyDelete

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