7 Reviews of Spicy Cardamom Coffee Cake

From: ~Rita~

On Dec 1, 2003

Rita L (see my other recipe reviews) posted Nov 27, 2003 I made this in my first time used silicone bundt pan. Love it! I buttered the pan then I Mixed the topping with 3 tablespoons butter placed it in the bottom of the pan. Place the dough on top which I loaded with fresh ground cardamom Yummy! I used vanilla flavored yogurt in place of the sour cream. I baked for 70 minutes. Came out dark and dense. I left my husband alone with it and a 1/4 of it was gone yes he ate 1/4 of it in one seating and thats after a big meal! My Thanks to Gay for posting this and Jen for serving it to Gay! Loved it!

From: Charishma Ramchandani

On Jul 2, 2003

This cake is WONDERFUL and the BEST green cardamom cake I have ever ever had! I halved the recipe and made just one 8-inch cake in honour of having completed 2 years today of my battle against obesity I did use low-fat plain yoghurt as a substitute for sour cream. I used low-fat milk for the milk/cream option. For the cake, I used 1 1/4 tbsps. of green cardamom(powdered). As for the topping, I used a little over 1/2 tbsp. of green cardamom(powdered). Also, I used almonds for the nuts. My friends' loved this cake to the core! Everyone jumped for the cake as soon as it was on the table I was told that it looked store-bought and tasted divine! Thank YOU so much for a fantastic recipe! I will, ofcourse, repeat this as often as I can

From: Roosie

On Dec 7, 2004

Cardamom heaven. I am a big fan of the exotic-tasting spice, so I didn't find it too strong, unlike carpetsharkmom. I keep thinking that maybe it could use even more, but honestly, its just right! I did make a half recipe, which I just cooked in a loaf pan. It rose very well in my 9x5 loaf pan. I used whole wheat pastry flour for the flour called for and only added a pinch of salt, but otherwise followed the recipe exactly. Yum! My loaf took just short of an hour to bake at 350F. I followed the advice of Step 13, and put a layer of the topping halfway in the loaf, but don't know if it was worth it- its not particularly visible and it just sort of melted into the rest of the batter. I used pecans for the nuts, which go really well with the cardamom, IMO. I just served this as-is and it was great, but I am fantacizing about how spectaular this would be with strawberries and whipped cream. I will have to make it again once strawberries are in season again and try it. Very good cake, though. Dense, as Rita said, and rich. If you don't like cardamom, don't try this, but if you do, its wonderful!

From: L. Duch

On Aug 27, 2003

Goodt cake, the flavor and aroma is wonderful although 2 tbsp of cardamom was a bit strong. Next time I will decrease the amount of it and make a cream cheese frosting to top it off. This is definatly a keeper. LeeAnn

From: mianbao

On Apr 25, 2005

This cake has a lovely, addictive flavor. I seem to have had some trouble with the topping - I used some in the middle of the cake as suggested, as well as on top, but the part in the middle melted and made dark blotches. I think, rather than this topping, I'll make the cake with a little cinnamon and some nuts - probably pecans - mixed in the batter. Still, very nice and will be enjoyed again. Thank you for sharing this recipe with us.

From: RecipeMonster

On Jan 15, 2006

This was just great! We loved it! I did Rita L's idea of mixing the topping with 3 tablespoons butter and placing on the bottom of the bundt pan, then putting dough on top of that mixture. I buttered the pan well before starting , it took 55 minutes to bake. It came out to the serving plate easily and had a nice slightly crunchy top. Thank you so much Gay for posting this one!

From: scancan

On May 21, 2007

I wouldn't use the word spicy to describe this cake as those unfamiliar with cardamom would be scared off and there's no need! This is a delicious coffee cake and would be absoulutely perfect except the topping needs some butter or margarine otherwise it has a grainy feel to it.