Cardamon Citrus Coffee Cake

Leave it to me to post about coffee cake right after a post about working out! Well I can say I did not have any of this coffee cake – but that it was well received by those who did partake.

I am generally in love with coffee cake – I love all kinds – and baking in a bundt pan gives me an extra thrill. All those cute little ridges and whole in the center – so pretty.

This recipe popped up on google at the Goodlife Eats blog. I love the idea of cardamon but had never used it before. So on my day off Monday I got around to making it. My house smelled amazing – cardamon and citrus – a great combo.

Hope you enjoy it.

Cardamon Citrus Coffee Cake

• 3 cup flour

• 1 1/2 teaspoon baking powder

• 1 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 cup granulated sugar

• 1/2 cup brown sugar

• zest of 1/2 large orange

• 3/4 cup butter, softened

• 1/2 a vanilla bean split open and seeded or 1 teaspoon vanilla

• 3/4 teaspoon ground cardamom

• 3 eggs

• 1 1/2 c sour cream


• zest of 1/2 large orange

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• 1/2 teaspoon ground cardamom

Preheat oven to 350 degrees F. Grease bottom and sides of a bundt cake pan.

Prepare the filling by combining the brown sugar, cinnamon, 1/2 the orange zest and cardamom; set aside.

In a mixing bowl, combine flour, baking powder, baking soda, salt, and cardamom; set aside.

In a small food processor, combine the sugars and the orange zest. Pulse several times until the zest is finely chopped and sugar is fragrant. Alternatively, you can place the sugars in a bowl with the zest and rub it with your fingers.

Using an electric mixer, preferably a stand mixer, beat sugar and butter until fluffy. Add vanilla bean and eggs, beat on medium for 2 minutes, scraping bowl periodically. Beat 1/4 of the flour mixture and sour cream at a time alternately into sugar mixture on low speed till blended. Spread half of batter into pan. Sprinkle filling mixture on top. Add the remaining batter and carefully spread (it may help to spray a spatula with PAM).

Bake for 40 50 minutes, or until tooth pick comes out clean. Cool 30 minutes in pan on wire rack. Remove from pan to wire rack, cool.


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