Cardamom bundt cake {Quiet days at home}

cardamom-bundt-cake

After spending time in Massachusetts with my family for Christmas, I returned to New York to spend some quiet time at home. It’s taken me a long time to realize that I’m an introvert and I just love having some alone time to recharge…reading, watching movies, listening to music. It’s especially nice to have the time to get ready for a new year.

So my darling daughter and I spent a few days around the house, listening to French Cafe channel on Pandora, going through her old toys to make room for new ones, de-cluttering, household chores and something we love to do together: baking.

S received an Easy Bake Oven for Christmas. While we’re grateful for it, I thought how advanced S already is in the kitchen. She rolls out pizza dough, “decorates” it herself with sauce and cheese and adds ingredients to the KitchenAid mixer as it whirs with a sweet concoction like snickerdoodle cookies (her favorite) or this Bundt cake. We’d made one for a friend’s party a few weeks ago and took this photo, since S decorated it with snow (powdered sugar) and gold.

The cake contains one of my favorite spices: cardamom. You can certainly substitute it with cinnamon, but there’s something about cardamom that draws me in more than cinnamon does, perhaps because it’s smoky and sweet all at once.

Tips:

My favorite spice shop is: Kalustyans/123 Lexington Ave between 28th + 29th. Their web site/store is here.

The Bundt pan is from: New York Cake & Baking Distributor/56 West 22nd St. Visit their online store here.

Happy New Year!

Cardamom buttermilk bundt cake

Ingredients

  • 3 cups of flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 3 teaspoons of ground cardamom
  • 1/2 cup of butter (unsalted)
  • 1 1/2 cups of sugar (granulated)
  • 3 extra large eggs
  • 3 teaspoons of vanilla (I use Madagascar bourbon vanilla bean paste from Neilsen Massey)
  • 1 1/4 cups of buttermilk
  • 1/4 cup of olive oil

Directions

Preheat the oven to 350 degrees F. With butter, grease a your favorite bundt pan. We use this Cathedral one because my daughter loves it.

Whisk flour, baking powder, salt and cardamom in a bowl.

If you have a stand mixer use it with the whisk attachment. If not use a handheld mixer. On medium to high speed, beat the butter and sugar until light and fluffy. Lower the speed then add eggs one at a time, until combined.

In a small bowl, whisk vanilla, buttermilk and oil together. On low-medium speed, add some of the flour mixture to the egg/sugar mixture, alternating between the dry mixture and the vanilla/buttermiilk and oil. Mix until you've used all the ingredients and they're combined.

With the mixer on medium-low speed, add the flour mixture in thirds alternating with the buttermilk mixture and ending with the flour mixture (three flour additions, two buttermilk additions), mixing until just combined after each addition.

Pour batter into bundt cake pan. Bake for 55 minutes or until a wooden stick comes out of the cake clean.

Let cool for 15 minutes in the pan, then remove and cool for another 15.

Drizzle with your favorite icing and/or powdered sugar. I made a quick eggnog icing by combining 1 tablespoon of egg nog with 2 cups of powdered sugar. I added some gold dusted sugar I bought at the New York Cake & Baking Distributor.

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