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Cardamom Coffee Cake

Cardamom Yuminess"


1/2 cup water
1/2 cup milk
1/2 cup unsalted butter, cut into chunks
4 cups bread flour, divided
3/4 cup sugar
4 1/2 teaspoons (2 packets) active dry yeast
1 teaspoon salt
2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, at room temperature
Powdered sugar


Combine the water, milk, and butter in a microwaveable bowl.  Microwave until the mixture reaches no more than 120º. It’s OK if the butter does not melt.

Combine 2 cups flour, sugar, yeast, salt, and spices (cardamom, cinnamon, ginger, and cloves). Beat for just a few seconds to mix the dry ingredients. Add the warm liquids and the eggs.  Blend gently until just moistened. Then whip for 3 minutes or so.

Stir in the remaining 2 cups of flour by hand.  You should have a stiff batter.
Spoon the batter into a well greased 12-cup Bundt pan. 

Cover, and let rise in a warm place until the batter is light and has doubled in size (approximately 1 1/2 hours).

At the end of the rising time, preheat the oven to 375ºF. 

Bake the cake for 30 – 35 minutes, until the top is golden brown.

Let the cake cool for a few minutes in the pan, then invert onto a wire rack to cool completely. 
Dust with powdered sugar before serving.

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Nutritional Information
Per Serving

no nutrition information available

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