Cardamom Cake
Simple and quick to make and so attractive - this delicious coffee cake can be served whenever a good cup of coffee is brewed.
Yield 1 (12-cup) Bundt cake
Ingredients
- 4 cups bread flour, divided
- 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
- 3/4 cup granulated sugar
- 1 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 2 teaspoons ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup unsalted butter
- 4 large eggs (room temperature)
- Powdered sugar (for topping)
Instructions
- In stand mixer fitted with paddle attachment, add1 1/2 cups flour, yeast, sugar, salt, cinnamon, cardamom, cloves, and ginger; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add eggs; blend on low speed for 30 seconds; beat on medium speed for 3 minutes. Gradually stir in enough remaining flour to make a stiff batter.
- Spoon batter into well greased 12-cup Bundt pan. Cover; let rise in warm place until light and double in size, about 1 1/2 hours.
- Preheat oven to 375ºF.
- Bake for 30 to 35 minutes until golden brown. Let sit for 5 minutes. Remove cake from pan by inverting onto a plate; let cool. Sift powdered sugar over top before serving.
Notes
Photo by Jen Schall.
