Showing posts sorted by relevance for query Cardamom and Coffee Cake. Sort by date Show all posts
Showing posts sorted by relevance for query Cardamom and Coffee Cake. Sort by date Show all posts
You are absolutely going to fall in love with this cake recipe that I am sharing with you today. It is a dense and delicious pound type of cake that goes beautifully with a hot drink.
I confess, little slivers of it are lovely washed down with milk. (Yes, I am naughty that way.)
I treat myself to little slivers, telling myself its only a sliver . . . until I have slivered a whole slice away and enjoyed it.
Oh well . . . once a glutton, always a glutton I suppose.
I love baking Bundt Cakes . . . they always come out looking like a pretty celebration without even having to do anything to them!
And to be sure this cake is fabulously tasty and dense . . . with a rich butter golden batter flavoured with lovely ground cardamom, swirled together with a tasty coffee/cocoa batter . . .
Oh so pretty don't you think? And very easily done!
This cake is a feast for the eyes on the surface, especially with that lovely coffee glaze icing . . .
And a feast for the eyes in the centre with those beautiful rich swirls . . .
Its a simple thing, and very easy to do . . . and what a pretty result!
I love cakes like this . . . dense and rich . . . they go so well with drinks . . .
I toasted some walnut halves to decorate the top of the cake. I thought it would be a really pretty addition, and I think I was right . . .
They make it look a bit like a tasty crown!
The recipe is an adaptation of a pound cake recipe found in Rose Levy Bernbaum's Cake Bible for Perfect Pound Cake.
Coffee & Cardamom Bundt Cake
Yield: 10 - 12
prep time: cook time: total time:
This beautiful cake is an adaptation of the Perfect Pound Cake recipe found in Rose Levy Bernbaum's Cake Bible. Its rich, dense and delicious with a wonderful cardamom batter swirled with a tasty coffee and cocoa swirl. This is a cake that gets better tasting with each day that passes.
ingredients:
For the cake:
- 90ml whole milk, room temperature (1/3 cup plus 1 TBS)
- (you will also need an extra 1 1/2 TBS)
- 6 large free range eggs, at room temperature
- 2 tsp vanilla extract
- 200g self raising flour (scant 1 1/2 cups)
- 100g plain flour, plus more for dusting (scant 3/4 cup)
- 1/2 tsp salt
- 300g caster sugar (1/2 cup plus 1 TBS)
- 300g unsalted butter, barely softened (scant 1 1/3 cup, or 11 ounces)
- 1 1/2 tsp freshly ground cardamom
- 1 1/2 TBS instant coffee granules
- 2 tsp cocoa powder (not drink mix)
For the glaze:
- 1 1/2 TBS instant coffee granules
- 45 ml warm full fat milk (3 TBS)
- 240g icing sugar, sifted (scant 2 cups)
- 30g butter, softened (2 TBS)
- Toasted walnut halves to decorate (optional)
instructions:
How to cook Coffee & Cardamom Bundt Cake
- Preheat the oven to 195*C/375*F/ gas mark 5. Butter a medium bundt tin and dust well with flour, shaking out any excess.
- Place the first quantity of milk for the cake along with the eggs and vanilla into a bowl and whisk together just to combine. Set aside.
- Sift the flour and salt into a mixing bowl. Add the sugar and briefly whisk together. Add the butter and half of the egg mixture. Mix on low speed until all of the dry ingredients are incorporated. Increase the speed to medium and mix for about 1 minutes, scraping down the sides. Slowly beat in the remainder of the egg mixture, making two additions and making sure the first is completely incorporated before adding the second. Scrape down the sides and then remove half the batter to another bowl. To the first bowl add the cardamom, folding it in to combine. Heat the milk and then whisk in the coffee granules and cocoa powder. Stir together to give you a smooth paste. Stir this into the second bowl, mixing all well together.
- Layer the batters alternately into the prepared bundt pan, making two cardamom and two coffee layers, beginning with the cardamom. Once you have them layered in the pan take a thin knife or skewer and swirl through the batter once to make a zig zag pattern. Don't be tempted to overdo it or you will ruin it.
- Bake in the preheated oven for 40 to 45 minutes or until the cake tests done. (It has a tendency to dome in the centre, so you can trim that bit off if you want it to sit properly on a serving plate. )
- Let the cake cool in the pan for 10 minute before loosening and removing the cake and allowing to cool completely on a wire rack.
- To make the icing combine the coffee and warm milk in a mixing bowl until smooth. Add the sifted icing sugar along with the butter and beat together until smooth and thick. You will want a glaze that drips unevenly down the sides of the cake. Spoon the glaze over the cake and allow to set completely before serving. You can decorate the top with some toasted walnut halves if you wish.
I really hope you will bake this delicious cake. I think if you do you will agree with me that it is one you will want to repeat often, bound to become a family favourite!
Up tomorrow: Quick Bolognaise and 9 easy Pasta Sauces
Have a great day!
Coffee & Cardamom Loaf. I really love teabreads, loafs. By that I mean a sweet quick bread that is meant to be served with a hot cuppa, not a bread made with tea.
One of my favourite cooking magazines over here in the UK is the Good Food Cooking magazine. I used to have a subscription, but when I lost my job it wasn't something I could afford and so now I only pick it up when there are recipes in it that I am particularly interested in.
The latest issue had a great recipe in it for a basic loaf cake right on the very last page, with some variations on it. I thought this variation sounded delicious!
I just love coffee flavoured cakes and cookies. One of my favourite Canadian Candy Bars is the Coffee Crisp and I always call dibs on the coffee flavoured chocolates in the Roses Chocolate Box!
(They are in the green wrapper!) I have not had a coffee crisp in a very long time now. Sigh . . .
Back to the cake. This is a very simple all in one cake, meaning you just pile all of the ingredients into the bowl and beat them together, then scrape the batter into the prepared loaf tin and bake. Easy peasy.
I love all in one cakes. Especially when they combine flavours such as this one has. Coffee? Love that flavour. Cardamom? Love that flavour also. Coffee & Cardamom together? This HAS to be great!
I had some instant vanilla flavoured coffee left from my last Degustabox and that is what I used for the coffee needed for the cake and the frosting. Some good!
I didn't have any plain yogurt and so I used buttermilk with excellent results! Handy tip here, if you have a recipe calling for yogurt, or buttermilk or sour cream, you can usually interchange them, or make your own sour milk as well.
It makes a cake which is just the right size. Loaf size. Cutting into 8 thick slices. Just perfect for us.
The coffee icing gets spread onto the cooled loaf and I created a white cardamom flavoured drizzle to decorate it with. It looked very nice when it was all done.
The two together looked really pretty I thought. Tasted nice too! This is a really fabulous cake. I highly recommend!
*Coffee & Cardamom Loaf*
Makes one 2 lb loaf cake
For the cake:
175g unsalted butter (3/4 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Butter and base line a 2 pound loaf tin. Set aside.
Place the butter, sugar, eggs, flour, buttermilk, coffee, cardamom and salt into a bowl. Beat with an electric whisk until smooth. Spread into the prepared baking tin. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before tipping out onto a rack to finish cooling completely.
To make the Coffee Icing, whisk the ingredients
together until smooth. Spoon over the cooled cake. Allow to set before
proceeding with the optional cardamom drizzle. To make the cardamom
drizzle, whisk those ingredients together until smooth, only adding
enough water to give you a smooth drizzle. Flick it over the top of the
set coffee icing. Allow to set before cutting the loaf into thick slices
to serve.You should get 8 servings.
We both really loved this cake. It went down well with a hot drink and had a lovely coffee flavour. I think next time I will increase the cardamom in the batter slightly. The original recipe called for the seeds from four pods ground, and I erred on the side of caution by adding what I did of the ground. next time I might add a bit more. I hope you will bake it. I am sure you will love it! Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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One of the cooking sites I like to visit from time to time is Food 52. There are quite a lot of good recipes on that page, as well as the option of saving the ones you like to your own personal cookbook/lists.
When I was in the UK I had a few of their cookbooks and I have replaced a couple since moving back to Canada. The recipe I am sharing today comes from their book Genius Desserts, 100 recipes which will change the way you bake.
It is attributed to Claire Ptak and does not appear on their site. Not that I could find.
In the write up for the recipe they talk about these giving off the vibe of a Canelé. A Canelé is a French Cake from the south of France and they are quite custardy with the flavors of vanilla and rum.
I have eaten Canelé that I bought from a pastry shop in Saint Emilion in the south of France and I will be honest here, these bear not even a hint of resemblance. Not a smidgen in the least!
Having said that, however, they are very tasty cakes. Upside down cupcakes as it were, with beautiful flavors.
They have a moist and tender crumb and you have a beautiful blend of cardamom, cinnamon, cloves and pepper flavors, with only the slightest crunch of rich toasty walnuts. That coffee glaze is the perfect way to top them off.
One of my favorite of all the British Cakes has to be the Coffee and Walnut Cake. You will see it on offer in all of the tea rooms across the UK.
Coffee and Walnuts have a flavor marriage made in heaven. Adding ground cardamom into the mix along with pepper is a genius addition!
I have always loved the flavor of coffee in desserts, chocolates, ice cream, etc. I think cardamom is a flavor that goes very well and in face enhances both the flavors of the walnuts and the coffee icing.
Coffee, walnuts, cardamom. Three flavors that marry perfectly together. (On a side note, don't you just love my tea cloth? It was a gift from my friend Paula for Christmas. I think it is just beautiful!)
WHAT YOU NEED TO MAKE COFFEE, CARDAMOM, WALNUT CAKELETTES
I am betting you have everything in your kitchen right now. The original recipe called for ground pink peppercorns. By all means use it if you have it. I used black pepper with perfect success.
- 3/4 cup (75g) walnut halves
- 1 1/2 cups (210g) plain all purpose flour
- 3/4 tsp each baking powder and baking soda (bicarbonate of soda)
- 1/2 tsp salt (I use salted butter so leave this out)
- 1 tsp ground cardamom (you can use cardamom pods, remove the seeds and grind them in a spice grinder)
- 1 tsp ground pink peppercorns (I used black)
- 3/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 3/4 cup plus 1 TBS (180g) butter, at room temperature
- 3/4 cup (150g) granulated sugar (In the UK use castor sugar)
- 2 large free range eggs
- 1 1/2 tsp pure vanilla extract
- 3/4 cup plus 2 TBS (210g) crème fraiche (I used sour cream)
For the glaze:
1 1/2 cups (185g) sifted icing sugar
2 - 3 TBS freshly brewed strong coffee or espresso
I just threw about 1 TBS of instant coffee granules into a small cup and added some boiling water. I didn't bother to cool it down in order to add it to the icing.
Pink peppercorns are not something which I have routinely in my kitchen and I would not go out and buy them specifically for a recipe such as this.
Pink peppercorns have a flavor that is very similar to black pepper, perhaps being a bit milder, with a hint of sweet and fruity. Black pepper makes a very suitable substitute.
There is nothing very difficult about making these cakes. It is a typical butter cake batter, baked in medium muffin cups.
You do want to butter your muffin cups really well so that the batter doesn't stick and dust them lightly with flour or bread crumbs, tapping out any excess.
She does suggest warming your walnuts first to release their natural oils. I usually toast my nuts, but today I warmed them as per her instructions.
If I make these cakes again, I will definitely toast them. Just make sure you bring them back to room temperature before using them in the cake. They need to be finely chopped. I use my zyliss food chopper.
You need to sift together the flour, soda and baking powder in a bowl. Then stir in the spices and the walnuts. The room temperature butter gets creamed together with the sugar until it is light and fluffy.
Once that happens you can beat in the eggs, one at a time. If you see the mixture beginning to curdle, you can beat in a TBS of the flour mixture. Beat in the vanilla.
Once this is done you can stir in the flour, only until it is just mixed in and no dry streaks remain, and then you stir in the crème fraiche (sour cream) just to combine.
The mixture gets divided between the prepared baking cups and baked for 20 minutes, rotating the pan halfway through the bake time. They are done when the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
Leave them to cool in the pan for 10 minutes before tipping them out onto a wire rack to finish cooling completely. You want to leave them upside down in preparation for glazing.
Once they are completely cold, whisk together the glaze ingredients, only adding enough coffee to give you a thick pourable glaze.
Spoon this mixture over top of each cakelette and leave it to set before serving. Store any leftovers in an airtight container.
I have not frozen them, nor have I baked them in any other sized container. I do think they would freeze well however, without glazing.
These cake are cakes that actually improve in flavor with each day that passes. That has been my experience anyways. The first day they were good, but each day they have become tastier.
I suppose that is as the flavors start to mellow out. I think they are fabulous and I highly recommend!
These were the perfect cake to begin the new year on! Happy 2022 people! I am really looking forward to exploring new flavors, tastes, recipes, etc. with you this year!
I am a huge fan of crumb cakes. Crumb cakes are a type of a coffee cake which are created by first making a dry crumb mixture. Some of that is removed and reserved for a topping and the remainder is mixed with wet ingredients to create the cake base, with the reserved crumbs being sprinkled on top prior to baking.
I just love them. They are always moist and delicious. The perfect weekend cake to enjoy with a hot drink and to share with family or/and friends.
This weekend is the Thanksgiving weekend here in Canada, a time when we will all be getting together with our families to celebrate all the things we are thankful for, and boy do we have a lot to be thankful for this year!!
With the slowing down of Covid, and with precautions in place, we are now able to get together fairly safely with our loved ones and celebrate all of the things which we are grateful for!
It's been almost two years now since I made my way back to Canada in the middle of the Pandemic, and I am finally, this weekend, getting to see my oldest son and his family. I am so looking forward to it.
.JPG "Pie Plate Coffee Cake")
What better way to celebrate than with an easy crumb cake recipe. One that will be deliciously enjoyed with hot coffee (for them). The perfect thing to wake up to on a weekend morning!
These are the best kinds of cakes for weekend entertaining. Well, for breakfast entertaining any day of the week, I guess!
.JPG "Pie Plate Coffee Cake")
Simple to make and oh so tasty when done. Lovely and moist from the use of yogurt/sour milk, this cake is nicely spiced with cinnamon and nutmeg. You could also add some cardamom if you are keen. (I love the slightly citrus flavor of cardamom.)
This goes together very quickly with the use of a food processor. You could of course cut the butter into the dry mixture by using a pastry blender, but a food processor does it in seconds! If you have one, I highly recommend using it!
.JPG "Pie Plate Coffee Cake")
WHAT YOU NEED TO MAKE PIE PLATE CRUMB CAKE
Ordinary store cupboard baking ingredients. There is nothing complicated here!
- 1 1/2 cups (210g) plain all-purpose flour
- 3/4 cup (150g) white sugar
- 1/3 cup (65g) firmly packed brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup (120g) butter
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 large free-range eggs
- 1 tsp vanilla extract
- 1 cup plain yogurt or sour milk
- raspberry jam (optional)
.JPG "Pie Plate Coffee Cake")
You can use unsalted butter if you wish, but I only ever really keep salted butter in my kitchen. I prefer to cut back on the salt in recipes rather than have to keep two separate kinds. I just don't bake enough to get them both used.
Plain all-purpose flour. Simple.
I like to grate my own nutmeg. It tastes so much nicer when you grate it fresh. And as I said, you could add 1/4 teaspoon of ground cardamom if you wished for an extra touch of spice.
.JPG "Pie Plate Coffee Cake")
I use pure vanilla extract for all of my baking and free-range eggs. I refuse to support an inhumane industry. I buy my eggs just around the corner from where I live. I can see the chickens out in their run when I pick up my eggs.
Having worked in a battery hen house grading eggs for my first father-in-law many years ago, and now having the choice to buy free range, I would never buy caged eggs. Never. With me it's a matter of principle.
.JPG "Pie Plate Coffee Cake")
HOW TO MAKE PIE PLATE CRUMB CAKE
Nothing could be easier. This makes a lovely, moist and delicious, flavor filled, 9-inch cake.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch-deep pie dish very well. Place the dish onto a baking sheet and set aside.
Place the dry ingredients into the bowl of a food processor. Blitz to combine.
Drop in the butter and pulse a few times to make fine crumbs. Remove 1/2 cup (90g) and set aside.
Add the eggs, vanilla and yogurt to the remaining crumbs in the food processor and pulse to combine into a smooth thick batter.
.JPG "Pie Plate Coffee Cake")
Scrap the batter into the prepared pie dish. If using jam, make 4 or 5 teaspoon sized dollops on top and swirl in with a toothpick decoratively. Sprinkle the reserved crumb mixture evenly over top.
Bake for 40 to 50 minutes until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
Leave to cool completely in the pie plate and serve from the plate, cut into wedges.
.JPG "Pie Plate Coffee Cake")
You just want a slight swirl of jam. I think lemon curd would also be lovely as would some orange marmalade. Yummo!
.JPG "Pie Plate Coffee Cake")
.JPG "Pie Plate Coffee Cake")
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
.JPG "Pie Plate Coffee Cake")
This is a fabulously tender cake, with a beautiful moist crumb. It is wonderfully spiced. I love the crumb topping with gives a nice crunch to the finish. Oh, and I do recommend adding the jam if you are a jam person.
Even without a hot drink, this is fabulous! I really hope that you will be inspired to bake and enjoy this cake! It's just the right size as well!
Moist, delicious, nicely spiced, not to large. What are you waiting for! Get baking! Happy Thanksgiving!
.JPG "Pie Plate Coffee Cake")
Some other delicious breakfast cakes we have enjoyed on here are:
GLAZED CHERRY COFFEE CAKE -This is a fabulous breakfast cake. It goes together quickly and tastes delicious! With a lovely cherry filling and sweet glaze, it always goes down a real treat!
HAZELNUT AND CHOCOLATE CRUMB CAKE - This delicious moist cake with it's moreish nutty chocolate crumb topping is most delightful served up when still slightly warm from the oven . . . so you get just a tiny bit of ooze from the chocolate in the crumble . . . fabulous with a hot bevvie . . . or an ice cold glass of milk.
Old Fashioned Pie Plate Crumb Cake
Yield: 6 - 8
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
This tender crumb cake is a deliciously tender cake with a lovely crumb topping. Very easy to make. A food processor helps to speed up the process.
Ingredients
- 1 1/2 cups (210g) plain all-purpose flour
- 3/4 cup (150g) white sugar
- 1/3 cup (65g) firmly packed brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup (120g) butter
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 large free-range eggs
- 1 tsp vanilla extract
- 1 cup plain yogurt or sour milk
- raspberry jam (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch-deep pie dish very well. Place the dish onto a baking sheet and set aside.
- Place the dry ingredients into the bowl of a food processor. Blitz to combine.
- Drop in the butter and pulse a few times to make fine crumbs. Remove 1/2 cup (90g) and set aside.
- Add the eggs, vanilla and yogurt to the remaining crumbs in the food processor and pulse to combine into a smooth thick batter.
- Scrap the batter into the prepared pie dish. If using jam, make 4 or 5 teaspoon sized dollops on top and swirl in with a toothpick decoratively. Sprinkle the reserved crumb mixture evenly over top.
- Bake for 40 to 50 minutes until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool completely in the pie plate and serve from the plate, cut into wedges.
Notes
To sour your own milk: Add 1 TBS of lemon juice to a cup and fill with whole milk to the one cup measure. Leave to clabber for at least 10 minutes.
Thanks so much for visiting! Do come again!
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