Orange Cardamom Bundt Cake

I’ve got the perfect cake to make for Easter brunch. This cake is full of bright orange flavor and a hint of almond. It’s sweet without being overly sweet and the dollop of whipped cream and handful of tart berries on top are not only a pretty garnish but delicious with the orange and almond flavors of the cake.

Cardamom, often used in Indian cooking, is available at your local grocery store and gives a wonderful subtle warm spicy flavor to the cake. Cardamom has a bit of a citrus flavor too, and is often paired with orange and apple flavors.

As for our family, I’ll be wrestling my children into clothes with collars and buttons and hopefully some cute little sandals all the while throwing down coats and fleeces into the car for the inevitable Pacific Northwest weather you can almost always count on this early in spring. We will go to church and have an Easter egg hunt. My kids will eat way too much candy and shed their ‘fancy’ clothes and eventually we’ll sit down together for a late brunch.

I like to balance whatever sweet dish I make with something savory. I’m thinking a frittata because it’s ridiculously easy and quick to throw together. Sauté chopped asparagus, a shallot and spinach in olive oil over medium heat for a couple minutes. Turn the heat to low and pour 12 whisked eggs into the pan. Salt and pepper liberally and allow the eggs to set. Put the whole pan in the oven under broil for a couple minutes until the dish is cooked through and golden brown on top. Sprinkle with whatever cheese you like (maybe Beechers?) and brunch is ready.

You can also search the breakfast tab for a bunch of different egg dishes.

Whatever you’re up to this weekend, I hope it includes a dose of sunshine, some fresh air and good food. Spring is finally here and I can’t think of a better way to celebrate.

Orange Cardamom Bundt Cake

• 3 ½ cups all-purpose flour

• 2 teaspoons baking soda

• ½ teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 tablespoon cardamom

• ½ teaspoon kosher salt

• 1 cup unsalted butter (2 sticks), at room temperature

• 2 cups sugar

• 4 large eggs, at room temperature

• 1 teaspoon almond extract

• 1 cup sour cream

• Zest of 2 medium oranges (about 2 tablespoons)

• Powdered sugar

• Whipped cream*

• Raspberries, blackberries and strawberries for serving

Preheat oven to 350 degrees. Grease and flour a bundt cake pan or two loaf pans and set aside. In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, scraping down the sides after each addition. Add the almond extract, sour cream and orange zest and mix for one more minute until well-combined.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, cardamom and salt. Add the flour mixture to the butter mixture in three parts, mixing until just combined, scraping down the sides to make sure everything is incorporated.

Pour the batter into the prepared pan. Bake for about 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 20 minutes. Turn the cake onto a platter and dust with powdered sugar.

To serve, slice pieces and top with a dollop of whipped cream and berries.

*To make homemade whipped cream, pour one-pint heavy whipping cream into the bowl of an electric mixer. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Turn the mixer to medium and mix until soft peaks form. Store extras in the refrigerator for up to three days.

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