Margareta's Cardamom Cake

Name: Margareta's Cardamom Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 cup butter, divided, softened; ½ cup plain dry bread crumbs; 2 ⅔ cups all-purpose flour; 1 cup white sugar; 1 cup milk; 1 tablespoon ground cardamom; 2 teaspoons baking powder; 2 tablespoons ground cinnamon; 2 tablespoons pearl sugar

Rating: 5 stars

2 Ratings
2 Reviews
1 Photo

Our Swedish cousin Margareta taught us this simple, but yummy, recipe. If you love cardamom, you will love this!

By bbLasagna

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Recipe Summary

prep:

10 mins

cook:

1 hr

total:

1 hr 20 mins

additional:

10 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

Cake:

1 cup butter, divided, softened
½ cup plain dry bread crumbs
2 ⅔ cups all-purpose flour
1 cup white sugar
1 cup milk
1 tablespoon ground cardamom
2 teaspoons baking powder

Topping:

2 tablespoons ground cinnamon
2 tablespoons pearl sugar

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with 1/4 cup butter and dust with bread crumbs.

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Step 2

Mix 3/4 cup butter, flour, sugar, milk, cardamom, and baking powder together lightly in a bowl to form a moderately stiff and lumpy dough; transfer dough to the prepared tube pan. Sprinkle cinnamon and pearl sugar over the top of the dough, respectively.
Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Per Serving:

410 calories; 19.6 g total fat; 51 mg cholesterol; 279 mg sodium. 54.7 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (2)

Most helpful positive review

Athena

10/20/2019

I absolutely love this cake! I think this is the perfect coffee or tea cake & will use this as the base for strawberry shortcake. The cardamom is not overpowering and, while I thought buttering the pan and using bread crumbs were odd, they gave the cake a buttery crunch which I loved (next time I'll be sure to use unsalted butter, though). I did not bother with the "topping" because I did not want the cinnamon to affect the cardamom. Read More

2 Ratings