Cardamom Spiced Almond Pound Cake
Pssst! Our secret ingredient for baking is cardamom. A savory spice that is often overlooked, it subtly enriches and deepens the flavor of most baked goods, without competing with or overpowering other flavors. (Sprinkle some in your next pie crust recipe and we guarantee that people will rave about it.) Today, let’s make a classic tea bread that highlights cardamom’s distinctive taste. The beauty in this cake is it's simplicity.
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cardamom
1 teaspoon allspice
2 teaspoons almond extract
2 large eggs
2 cups all-purpose flour
1 cup yogurt
1/2 cup of chopped or sliced almonds
Preheat the oven to 350°F.
In a medium bowl, combine flour, baking powder, baking soda, salt, spices.
In a large bowl, beat together the butter and sugars until smooth, about 2 minutes.
Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
Stir in half the dry mixture by hand, gently folding in but mixing thoroughly. Add yogurt and extract, stirring to combine. Finally, add remaining flour, and mix so everything is fully incorporated, scraping the sides of bowl.
Grease Bundt pan and sprinkle almonds throughout bottom of the pan. Gently scoop the batter into the pan over the almonds, and bake for 50 to 55 minutes, until toothpick inserted in the center comes out clean.
Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling. Cool completely before slicing. Dust lightly with powdered sugar before serving. Enjoy!
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