Cardamom Spice Cake
Cardamom is sometimes a misunderstood spice. Is it a spice in sweet recipes or does it belong in savory dishes? Similar to cinnamon, Cardamom can be used to intensify both sweet and savory flavors. As a member of the ginger family, Cardamom has a light and lemony flavor with a fruity, biting aroma.
This spice cake has a very familiar taste with a bit of the unexpected that really brings it to a whole new level. This would be a perfect cake to serve for a brunch or as a dish to take to a holiday party or event. We always enjoy finding new ways to use spices in our kitchen - how about you?
Helpful Hint: If you do not keep buttermilk on hand you can substitute by adding 1 Tablespoon of white vinegar or lemon juice to 1 cup of milk. Let the milk stand for 5 minutes and use as per recipe directions.
- 6 tablespoons unsalted butter - cold and cut into small pieces
- 1 cup brown sugar - divided
- 1 cup old fashioned rolled oats - divided
- 2 1/4 cup whole wheat flour - divided
- 1 1/2 teaspoon Cardamom Seed Powder - divided
- 1/4 cup walnuts
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup nonfat buttermilk
- 1/4 cup canola oil
- 1 teaspoon Vanilla Extract or Pure Vanilla Bean Powder
- Prepare an oatmeal crumb for the center and top of the cake. Combine butter 1/2 cup brown sugar, 1/2 cup rolled oats, 1/4 cup flour and 1/2 teaspoon Cardamom in a food processor and pulse until mixture is combined and crumbly.
- Transfer oatmeal mixture to a bowl and add remaining 1/2 cup rolled oats and walnuts. Combine until mixture is thoroughly incorporated. Set aside.
- Preheat oven to 350 degrees F.
- Coat an 8" square pan with cooking spray.
- In a large bowl combine remaining 2 cups flour, 1 teaspoon Cardamom, baking soda and salt - mix thoroughly or sift ingredients.
- In a medium bowl, whisk eggs and 1/2 cup brown sugar until well blended. Whisk in buttermilk, oil and vanilla.
- Add the wet ingredients to the flour mixture and and stir or blend together until combined to a cake batter consistency.
- Spread 1/2 the cake batter into the pan.
- Spread the 1/2 of the oatmeal mixture evenly on top of the cake batter and spoon the remaining cake batter on top of the oatmeal mixture. Top with remaining oatmeal mixture.
- Bake for 35-40 minutes until toothpick inserted in the middle of the cake comes out clean.
- Cool for about 10 minutes before serving.
Serves: 12 servings
Nutritional Information (per serving):
Sat Fat 3g
Trans Fat 0g
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