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Cardamom Spiced Streusel Bundt Cake with a Raspberry Rose Glaze

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

  1. 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).
  2. 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.
  3. In another large bowl, stir together flour with baking powder, and salt. Mix the milk and sour cream in a smaller third bowl.
  4. Beat in the flour mix alternating with the milk/sour cream mixture to the batter until just combined.
  5. 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.
  6. 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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