We plan to make this cardamom coffee cake to pass around while opening presents on Christmas morning. This recipe is from the Moosewood Cookbook by Mollie Katzen. It is our favorite cookbook by her; we have found so many recipes that we love.
1 lb. butter, softened
2 c. brown sugar
2 tsp. vanilla extract
4 c. four
2 tsp. baking powder
2 1/2 tsp. baking soda
1/2 tsp. salt
1 Tbls. ground cardamom
2 c. sour cream or plain yogurt
1 c. (packed) brown sugar
1 Tbls. cinnamon
1/2 c. finely chopped walnuts, optional
Preheat oven to 350. Butter a 10-inch bundt pan (or a medium-sized cake pan, if you don’t have one). In a large mixing bowl, beat butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla.
Sift together dry cake ingredients in a separate bowl. Add flour mixture a bit at a time to butter mixture, alternating with the sour cream or yogurt. Stir, but don’t mix or overbeat. The batter is thick.
Combine topping ingredients in a separate bowl. Spoon 1/3 of batter into the prepared pan. Sprinkle with half the nut mixture, then add another third of batter. Cover with remaining nut mixture, then add rest of batter.
Bake for about 1 hour or until a knife inserted comes clean. Allow to cool in pan for about 20 minutes before inverting onto a plate or cutting into pieces.