This easy-to-make but delicious recipe was introduced to us by Margareta, a Swedish cousin. You’ll adore this if you like cardamom!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
Instructions
- 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.
- 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.
- 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
| Calories | 410 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 279 mg |
| Sugars | 22 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
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.
Very tasty cake, this recipe has gone into my 2-ring binder of go-to cooking.