A rich and wonderfully moist sour cream cake with the warm, aromatic flavor of cardamom. This dense, buttery cake is simple to make and perfect for any occasion, finished with a light dusting of powdered sugar.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup (2 sticks) | Butter or Oleo, softened |
| 2 Cups | Sugar |
| 2 | Eggs |
| 4 Cups | Sifted All-Purpose Flour |
| 2 Teaspoons | Baking Soda |
| 2 Teaspoons | Ground Cardamom |
| 1½ Cups | Sour Cream |
| For Garnish | Powdered Sugar |
Instructions
- Preheat your oven to 350°F. Generously grease and flour a large tube or Bundt pan.
- In a medium bowl, sift together the flour, baking soda, and cardamom.
- In a large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- On low speed, add the flour mixture to the creamed mixture in three parts, alternating with the sour cream, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
