By CountryLiving
Consider this not-too-sweet dessert a new take on coffee cake.
From: The Beekman 1802 Heirloom Dessert Cookbook © 2013 by Josh Kilmer-Purcell, Brent Ridge, Sandy Gluck. Reprinted by arrangement with Rodale Inc. Buy the book
Total Time:
Prep:
Level:
Moderate
Yield:
12 slices
Ingredients
- 2 stick butter
- Fine, dried breadcrumbs
- Cooking spray
- 2⅓ c. cake flour
- 1½ tsp. ground cardamom
- 1½ tsp. baking powder
- ¾ tsp. baking soda
- ½ tsp. salt
- ½ c. shelled pistachios
- 1½ c. sugar
- 2 tbsp. sugar
- 4 large eggs
- 1 tsp. vanilla extract
- 1 c. sour cream
- Coffee Glaze
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Directions
- Preheat oven to 350 degrees F. Meanwhile, generously butter a 10- or 12-cup Bundt pan. Dust the pan with breadcrumbs. Coat with cooking spray.
- In a medium bowl, whisk together flour, cardamom, baking powder, baking soda, and salt; set aside. In a food processor, pulse pistachios and 2 tablespoons sugar until finely ground. In a large bowl, using an electric mixer on medium speed, beat butter and remaining sugar together until light and fluffy. In another medium bowl, whisk eggs and vanilla to combine. Very gradually, add the egg mixture to the butter mixture and beat until very pale yellow. Beat in the pistachio mixture. Reduce mixer speed to low and alternately beat in 2 1/2 tablespoons flour mixture, then 1 tablespoon sour cream, beginning and ending with the flour mixture.
- Pour the batter into the prepared Bundt pan, using a rubber spatula. Bake until a wooden toothpick inserted into the cake comes out dry with some moist crumbs attached, 45 to 55 minutes. Transfer the Bundt pan to a wire rack to cool completely; run a small spatula around the center and edge of the pan, and invert the cake onto a cake plate. Drizzle Coffee Glaze over cake.
