Name: Sour Cream Cake with Cardamom and Pistachios
Yield: Serves 8
Ingredients: 2 cups all purpose flour; 1 1/8 teaspoons ground cardamom; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon ground cinnamon; 1 cup plus 2 teaspoons sugar; 6 tablespoons (3/4 stick) unsalted butter, room temperature; 4 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 1/2 cup coarsely chopped roasted unsalted pistachios (about 3 ounces)

Perfect with a cup of tea, especially a nicely spiced Indian chai.

Recipe information

Yield
Serves 8

Ingredients

2 cups all purpose flour

1 1/8 teaspoons ground cardamom

3/4 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon ground cinnamon

1 cup plus 2 teaspoons sugar

6 tablespoons (3/4 stick) unsalted butter, room temperature

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1/2 cup coarsely chopped roasted unsalted pistachios (about 3 ounces)

Preparation

Step 1
Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust with flour; tap out excess. Sift 2 cups flour, ground cardamom, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, beat 1 cup sugar and 6 tablespoons butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla extract. Fold in dry ingredients alternately with sour cream in 3 additions each. Transfer batter to prepared cake pan. Sprinkle with chopped pistachios, then remaining 2 teaspoons sugar.
Step 2
Bake cake until top begins to crack and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 30 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into wedges and serve.

TagsCake Dessert Sour Cream Dairy Cardamom Herbs & Spices Pistachio Nut Make Ahead Baking Electric Mixer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes