TFD continues our secret journey through Scandinavia – today, we have stopped outside the city of Gotebörg (Gothenburg) before continuing on to Norway by train for the annual Dictator conclave.
To celebrate our honored hosts, today TFD shares a recipe for my version of Kardemummakaka – Swedish Cardamom Cake.
Basically a coffee cake heavily spiced with the cardamom beloved by Swedes, I have adapted the recipe to also include fresh vanilla and blueberries (since I am fond of both these ingredients combined with cardamom). You can leave them out if you prefer a more classic interpretation.
I shall be fortifying myself with this delicious cake (and much caffeine) before my clandestine border crossing this evening.
Enjoy, my Citizens! 🙂
Battle on – The Generalissimo
½ CUP Butter, softened
½ CUP sugar
½ CUP firmly packed brown sugar
2 CUPS all-purpose flour
1 CUP sour cream, mixed with the scraped seeds from the inside of 1 vanilla bean
2 TEASPOONS baking powder
4 TEASPOONS freshly ground cardamom
⅛ TEASPOON salt
1 ½ CUPS fresh or thawed frozen blueberries, well-drained
Fresh or thawed frozen blueberries, if desired
Heat oven to 350°F. Grease and flour 12-cup Bundt® or angel food cake (tube) pan; set aside. IMPORTANT: Be sure to use a light-colored pan, NOT A DARK ONE! Otherwise, the cake will probably brown too much and stick to the pan as well.
Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition.
Add all remaining ingredients except blueberries and powdered sugar. Continue beating, scraping bowl often, until well mixed. Gently stir in the blueberries.
Spread batter evenly into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove from pan.
Sprinkle with powdered sugar. Garnish with additional blueberries, if desired.