Cardamom Coffeecake

From the Great Scandinavian Baking Book by Beatrice Ojakangas. (As taught in a class for Gallery 37's World Kitchen by our good friend Judith Dunbar Hines) Cardamom is a sweet spice often identified with the Scandinavian countries, or with Lenten yeast buns. Try this pound cake for any season and any time of day. But be warned: The haunting flavor may become addictive! Photo by Roberta Brouse Bertling.

Submitted by: Judith Dunbar Hines and Rick Delby from n/a, n/a
Yield: serves 12

Ingredients

10 vanilla wafer cookies or 6 squares of graham crackers
1 teaspoom baking soda
1 cup sugar
1 stick (1/2 cup) unsalted butter
2 eggs
1/2 teaspoon ground cinnamon
1/2 cup sour cream
Confectioners sugar
2 teaspoons ground cardamom
1 3/4 cups flour

Preparation Instructions:

Heat oven to 350 degrees. Grease a 9-inch tube or bundt pan with butter and dust with the crumbs. Set aside.

Combine flour and baking soda in a small bowl.

Place sugar and butter unto the bowl of electric mixer, beat until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition, about 5 minutes total. Beat in spices. Add flour mixture, beat until just combined. Add sour cream and beat until smooth, about 1 minute. Pour batter into pan and smooth.

Bake until toothpick inserted into center of cake comes out clean, about 50 minutes. Let stand 5 minutes in cooling rack, then turn out onto a wire rack and cool completely before dusting with confectioners sugar and serving.

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