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Author Notes: My grandmother, Janet, got this recipe from an innkeeper in Stowe, Vermont in the 50s, and my family has made it ever since. In the original recipe, the cake is served warm with a dusting of powdered sugar, but my mother modified it by adding a rich brown sugar icing. It's the perfect winter celebratory cake! - HMC - HMC
Food52 Review: The batter says a lot about the cake. This one really spoke to me. It is rich, fragrant and makes licking the spoon a sensory treat. The cake in its baked form does not betray the batter’s foreshadowing of a dense, heady, sour-cream coffee cake-like crumb. Don’t skip the brown sugar frosting, which forms a caramelized coating reminiscent of a hard-shell dip on a soft-serve ice cream cone and adds a great contrasting texture. - cheese1227
for the cardamom cake
- 1 cup butter, softened slightly
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cardamom seed
- 8 ounces sour cream (regular, not non-fat)
for the brown sugar icing
- 2 cups brown sugar
- 6 tablespoons heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla
- 1 cup confectioner's sugar
- Preheat the oven to 275 F and butter and flour a bundt cake pan or tube pan. Cream the butter, brown sugar, and granulated sugar.
- Beat in the eggs one at a time, and then beat in the vanilla.
- Sift together flour, baking soda, cinnamon, and cardamom in a small bowl.
- Add sour cream to the butter/egg/sugar mixture, then add flour mixture and gently fold wet and dry ingredients together until blended.
- Pour batter into the prepared pan and bake for 30 minutes at 275 F, then turn up the oven to 300 F for another 30 minutes, or until the top is lightly golden and a toothpick comes out clean. Do not overbake!
- Remove pan from oven and let sit for 15 minutes. Invert onto a rack to cool.
- For the icing, heat brown sugar, cream, and butter in a heavy saucepan until the mixture reaches a rolling boil, stirring all the while.
- Remove pan from heat and stir in the vanilla and then sift in the confectioner's sugar and stir with a whisk to remove any remaining clumps.
- Pour icing onto the completely cooled cake, allowing it to run down the sides freely. The icing will harden quickly, so pour it steadily while moving the pan in a circle to cover the whole top. Allow icing to harden for at least half an hour before serving.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Cardamom
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