Cardamom Coffee Cake Food

CARDAMOM-COFFEE CUSTARD

Steps:

• In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.
• Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving.

SPICY CARDAMOM COFFEE CAKE

Steps:

• Cake: Cream together sugar and butter until fluffy.
• Beat eggs in one at a time.
• Add vanilla.
• Stir in the baking powder, soda, salt, and Cardamom.
• Stir in the floor one cup at a time, adding sour cream and milk as you go along.
• Topping: In a separate bowl mix together the"topping" ingredients.
• To Assemble: You can bake this in a few different style pans.
• A bundt cake pan would work well.
• I used two tall round 8" cake pans.
• Oil your pans well.
• Pour the batter in your pans- be sure to leave some room at the top as these cakes should rise.
• Sprinkle the top with your topping.
• Alteration: Instead of sprinkling the topping over the cake, you might prefer to pour half your batter in the pan, create an inside layer by sprinkling in some of your topping and then pour the remaining batter in your pan and sprinkle the rest of the nut mixture over the top.
• You can always whip up some more topping if you need to!
• To Bake: Preheat your oven to 350 degrees.
• This is a dense cake and will bake for about an hour (in a bundt cake pan).
• Keep checking on it by inserting a knife in the top.
• If it comes out clean, it's done.
• To Serve: Let the cake cool for a while (at least half an hour).
• Turn the cake over and slide onto a plate (if you have used a bundt cake pan).
• If you used a cake pan, loosen the edges of the cake pan with a knife, gently easing the cake up out of the pan.
• If you need to, turn the cake over and gently tap it out of the pan, once the cake is out of the pan you can turn it back over onto a plate for presentation.

CARDAMOM COFFEE CAKE

Steps:

• To make the topping: Mix together the almonds, 3 tablespoons brown sugar, 2 tablespoons flour, cardamom and melted butter with a fork until crumbly.
• To make the cake: Preheat the oven to 350 degrees F.
• Sift together 2 cups flour, baking powder, salt, cinnamon and baking soda and set aside.
• Cream together the softened butter and 1 cup brown sugar until light and fluffy.
• Add the eggs, one at a time and beat well between additions.
• Beat in the vanilla.
• Add the dry ingredients in thirds to the creamed mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients.
• Scrape down the sides and beat for 1 more minute.
• Grease the bottom and sides of an 8-inch springform pan.
• Pour half of the batter into the pan and sprinkle with half of the almond mixture.
• Pour the remaining batter into the pan, spreading it out if necessary.
• Top with the remaining almond mixture.
• Bake for 50 to 60 minutes on the middle rack.
• The cake is done when a knife inserted in the middle comes out clean.
• Leave the cake in the pan and cool on a wire rack for 20 minutes.
• Remove from the pan and cool completely.

CARDAMOM & ALMOND COFFEE CAKE

Steps:

• FILLING: In a medium bowl, mix together almonds, sugar, flour and cardamom and melted butter with a fork or your fingertips.
• CAKE: Preheat oven to 350 degrees F.
• Sift together flour, baking powder, salt, cinnamon and baking soda and set aside.
• Cream together butter and sugar until light and fluffy.
• Add the eggs, one at a time and beating well between additions.
• Beat in vanilla.
• Add the dry ingredients in thirds to the creamed butter mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients.
• Scrape down the sides and beat for 1 minute to develop structure of cake.
• Line an 8-inch springform pan with parchment paper and grease sides.
• Pour half of the batter into the pan and sprinkle half of the almond mixture over the cake.
• Pour the remaining batter into the pan, spreading it out if necessary.
• Top with the remaining almond mixture.
• Bake on the middle rack of oven for 50 to 60 minutes.
• Cake is done when a knife inserted in the center comes out clean.
• Leave cake in pan and cool on a wire rack for 20 minutes.
• Remove from pan and cool completely.

CARDAMOM COFFEE CAKE

Steps:

• Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 tsp sugar and lukewarm milk.
• Beat in 3 cups flour until smooth. Cover well and let rise until light and double in bulk (1-1 1/2 hrs).
• Add soft butter, remaining sugar, salt, egg yolks, cardamom, and 3 cups of flour. Mix thoroughly.
• Place remaining 1/4 cup flour on board or pastry cloth for kneading. turn out dough and knead until smooth and elastic. Place in greased bowl, cover well, and set aside to rise until double in bulk (1-1 1/2 hrs).
• Cut risen dough in half for two coffee cakes (braids). Cut each half into 3 pieces and roll each piece into 16 inch long rope.
• Pinch 3 ropes together at one end, braid and pinch other ends together. Place braid on cookie sheet.
• Make second braid and place on cookie sheet.
• Cover and let rise until double in bulk. (about 45 minutes).
• For topping, brush each braid with 1 Tbsp of milk and sprinkle with 3 Tbsp sugar.
• Bake in 375F oven or 25-30 minutes.

GLAZED CARDAMOM COFFEE CAKE

Steps:

• Preheat oven to 350°F
• Combine all filling ingredients in a small bowl.
• Combine all coffee cake ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
• Spoon HALF of batter into greased and floured 12 cup bundt pan or 10 inch angel food cake pan. Sprinkle filling over batter; spoon remaining batter over filling.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool off completely.
• Combine powdered sugar (it is best to sift the sugar prior to making the glaze) lemon extract and enough milk for desired glazing consistency in small bowl. drizzle over cooled cake.

CARDAMOM STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Bake cardamom pods on a rimmed baking sheet until fragrant, about 10 minutes. Transfer sheet to a wire rack; let cool completely. Finely grind cardamom in a spice grinder. Pass through a large-mesh sieve; set aside.
• Make the streusel: Whisk flour, brown sugar, 3/4 teaspoon ground cardamom, and the salt in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs; set aside.
• Coat a 10-inch nonstick angel food cake pan with cooking spray; set aside.
• Make the cake: Sift flour, baking powder, baking soda, 3/4 teaspoon ground cardamom, the cinnamon, and salt into a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Reduce speed to medium. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the yogurt. Mix in vanilla.
• Spoon half of the batter into prepared pan. Sprinkle with 2 1/2 cups streusel. Top with remaining batter. Squeeze remaining streusel into large and small clumps; sprinkle on top of batter. Bake until golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack; let cool 10 to 15 minutes. Remove cake from pan by slightly raising removable center piece; invert onto baking sheet, and then reinvert onto wire rack to cool completely.