Sour Cream And Spice Cake
- 1/4 teaspoons Cardamom Seeds
- 1/2 teaspoons Ground Allspice
- 1 teaspoon Cinnamon
- 1/4 teaspoons Ground Cloves
- 1/4 teaspoons Ground Coriander
- 1/4 teaspoons Ground Ginger
- 1 ounces, weight Granulated Sugar
- 7 ounces, weight Butter, At Room Temperature
- 1/2 pounds, 2/3 ounces, weight Granulated Sugar
- 2 teaspoons Vanilla Extract
- 4 whole Eggs At Room Temperature
- 1 cup, 2-2/3 teaspoons, 7/8 pinches Sour Cream
- 1 teaspoon Baking Powder
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 1-1/2 ounces, weight Ground Almonds
- 2/3 pounds, 7/8 ounces, weight Self Rising Flour Or All Purpose Flour
- 1-1/2 ounces, weight Chopped Almonds
- - Heat a convection oven to 325 degrees F- 160 degrees C (20C higher for ordinary ovens). Grease the pan and line with foil, letting the foil hang over the sides. Also, grease the foil. Grind the cardamom seeds with a sharp knife.
- - Mix the spices (crushed cardamom seeds, allspice, cinnamon, cloves, coriander and ginger) in a cup. Set this aside. Mix 1/4 teaspoon of the spice mixture with 30 grams of the sugar, and set aside to use for topping.
- - Beat the butter, sugar (245 grams) and the vanilla with an electric mixer on high speed, until pale and fluffy.
- - Add the eggs, one at a time, beating after each addition at low speed.
- - Keep the mixer speed to low. Stir in the sour cream, the remaining spice mixture, the baking powder, baking soda and salt. Add the ground almonds.
- - With the mixer still on low, stir in the flour just until incorporated. Do not over mix.
- - Spread the batter in the prepared pan. Sprinkle the set aside sugar-spice topping mixture over the top. Bake for about 1 hour and 10 minutes.
- - Cool the cake in the pan on a wire rack for about 30 minutes. Lift the cake from the pan by the foil. Let it cool completely on a wire rack. Remove the foil. You may also wish to leave it wrapped in the foil overnight - it will taste even better.
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Taken from tastykitchen.com/recipes/desserts/sour-cream-and-spice-cake/ (may not work)