I love cardamom. It is by far, bar none, my favorite spice. Second to that is nutmeg, so if I have the opportunity to combine the two, I am all for it. AND I love bundt pans because you can make really cool looking cakes without frosting — and you all saw evidence of how untalented I am at frosting the other day. I bought myself this bundt pan for my birthday this week and really like the pattern. Just a sprinkling of powdered sugar and this Cardamom Nutmeg Spiced Bundt Cake really pops. Very straight forward recipe and extraordinarily pleased at the outcome.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cardamom
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream
Directions
Preheat the oven to 350F. Generously grease or spray a 10-cup bundt pan.
In a medium-size bowl, combine the flour, baking soda, cardamom, nutmeg, and salt. In the work bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition and scraping down the sides of the bowl if necessary. Add the sour cream and orange zest and mix for another minute or two, until incorporated. Add the flour mixture and mix on low speed until combined. Pour the batter into the prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to an hour. Cool the cake in the pan for 10 minutes before transferring to a rack to cool completely.
