Swedish Cardamom Cake

5 from 7 votes

This easy Swedish Cardamom cake with coffee glaze is an unforgettable flavor and texture combination, and makes a great addition to your holiday baking list.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 753kcal

Author: Katalin Nagy

Equipment

Ingredients

For the Cardamom cake

300 g Unsalted butter at room temperature (soft).
400 g Granulated sugar
3 teaspoon Vanilla bean paste
4 Eggs at room temperature.
225 g Yogurt use thick full fat Greek or Turkish style yogurt at room temperature.
90 g Whole milk at room temperature.
450 g All purpose flour
3½ teaspoon Baking powder
80 g Almond flour
½ teaspoon Salt
3 teaspoon Cardamom powder

For the coffee glaze

200 g Powdered sugar sifted
1-2 tablespoons Coffee freshly brewed

Metric - US Customary

Instructions

Preheat your oven to 175C / 347F and prepare a Bundt cake pan 10 inches / 25cm (see notes section below).
Beat the soft butter and sugar together in a mixing bowl with an Electric hand mixer for 3-5 minutes until fluffy. Then add in the vanilla bean paste.
Slowly add the room-temperature eggs into the mixture with the Electric hand mixer still going.
Sift the dry ingredients (flour, baking powder, almond flour, salt, and cardamom powder) together in a separate bowl.
Mix the milk and yogurt together for a few seconds (both need to be at room temperature).
Fold the milk and yogurt mixture and the dry ingredients into the butter, sugar, and egg mixture in 4 steps: wet, dry, wet, dry. Switch to a Rubber spatula for this step.
Pour the Swedish cardamom cake batter into the prepared Bundt pan and bake for 1 hour. The cake is ready when the cake has a nice rise, and an inserted toothpick comes out clean.
Let the cake rest for 5 minutes in the pan before turning it out onto a wire cooling rack and allowing it to cool completely to room temperature. The cake can be served as it is, or with an added coffee glaze.

Coffee glaze

Mix freshly brewed coffee with sifted powdered sugar until smooth. Adjust the quantities by adding more of each if necessary to achieve the right consistency to pour the glaze.
Pour the coffee glaze over the cold bundt cake. Let it set for a few minutes before serving.
Store leftover Swedish cardamom cake in an air-tight container at room temperature or in the fridge and consume it within 3-4 days. This cake can be frozen before it is glazed.

Notes

INGREDIENT NOTES

Weigh ingredients by the gram using a digital scale for best results.
All ingredients must be at room temperature to properly emulsify: eggs, butter, yogurt, milk etc.
In case of allergy or preference, feel free to replace the almond flour with an equal amount of all-purpose flour.
Try to use the best quality pure vanilla bean paste and ground cardamom for the best results.

TECHNIQUE NOTES

Prepare your Bundt pan by greasing it with butter and dusting it with flour before placing it into the freezer whilst you prep the other ingredients.
Do not use an electric mixer once you begin folding the dry and wet ingredients into the whipped butter, sugar, and egg mixture. Switch to a rubber spatula.
Always pre-heat your oven and use a digital oven thermometer to ensure you are baking at the right temperature.
This is a large cake, so the bake time is long (1 hour). But focus on the texture, not the time, and apply the toothpick test to check it is done. It should come out clean, with no cake batter stuck to it.

Nutrition