I love the intense aroma of cardamom and try to use it in my fall baking recipes as much as I can. There's something exotic and purely intoxicating about this spice. If you love Indian spices and chai tea, than definitely try this recipe. Top it off with a rustic coating of honey buttercream and sugared fruits, and you have a spectacular dessert for any festive meal. SUPPLIES
2 cups all-purpose flour 1 tsp ground cardamom 3/4 tsp kosher salt 1 1/4 tsp baking powder 1/4 cup heavy cream, room temperature 1/2 cup sour cream, room temperature 1 1/2 sticks of unsalted butter, room temperature 1 cup granulated sugar 3 large eggs, room temperature 1 tsp vanilla extract 1/4 tsp almond extract
Preheat your oven according to the correct temperature for your pan. I'm not providing an exact temperature here because it really all depends on the type of pan you're using. Here's a link to an excellent guide provided by Wilton. Next, grease and flour your pan and set aside.
In a medium bowl, whisk together the flour, cardamom, salt, and baking powder. In a separate bowl, combine the heavy cream and sour cream. Set both bowls aside and continue.
Cream the butter and sugar in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure it is mixing evenly. Add the vanilla and almond extracts.
Alternating between wet and dry ingredients, start with the flour (dry) and add a 1/3 to the butter mixture. When just combined, add half of the cream (wet) mixture to the bowl. Repeat these steps ending with the dry ingredients. Again, mix until just combined.
Pour the batter into your prepared pan and bake until a toothpick inserted in the center comes out clean. Remove your cake from the oven and cool on a wire rack. After 10-15 minutes, remove the cake from the pan and let it keep cooling on the wire rack.