Cardamom Streusel Filling Ingredients
- 1/3 cup (60g) brown sugar
- 1/4 cup (25g) ground almonds
- 1 tsp. ground cinnamon
- 2 tsp ground cardamom
- 1/2 tsp ground nutmeg
Better Ingredients
- 3/4 cup (170g) unsalted butter
- 1 cup (200g) sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 1/2 cups (325g) AP flour
- 1 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup (120g) milk
- 1/2 cup (120g) sour cream
Raspberry Rose Glaze Ingredients
- 2 tsp rose water
- 3 Tbsp of Bonne Maman More fruit, less sugar Raspberry Spread)
- 1 cup (130g) confectioners’ (icing) sugar
- Substitutions: vanilla extract or orange flower water for the rose water
- Preheat the oven to 350°F (180°C). Grease you bundt pan on all sides and groves and also dust with a little flour and sugar (just to guarantee easy release).
- In a medium sized bowl, mix the brown sugar, ground almonds, cinnamon, cardamom and nutmeg for the streusel filling, set aside.
3. In a large bowl, sing a stand mixer with a paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs one after another and mix well after each addition. Beat in the vanilla. - In another large bowl, stir together flour with baking powder, and salt. Mix the milk and sour cream in a smaller third bowl.
- Beat in the flour mix alternating with the milk/sour cream mixture to the batter until just combined.
- Divide batter into thirds. Add 1/3 of the batter to bottom of greased bundt pan and spread out evenly. Sprinkle with 1/2 of the spiced streusel mixture. Add another layer of batter, sprinkle again with the streusel mix and then finish with remaining batter, spreading out evenly. Bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean.
- Let the cake cool down in the pan for about 15 minutes, then carefully remove and let cool down completely on a wire rack.
Recipe developped by Christine Tizzard.
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