Brown Sugar Cardamom Cake with Coffee Glaze

tastecooking.com

SharonLee422

½ C (113 g) unsalted butter, browned and cooled slightly

¾ C (150 g) dark brown sugar

2 LG eggs

1 TSP ground cardamom, heaped

1 TSP vanilla extract

1 TSP Diamond Crystal kosher salt

1 ¼ TSP teaspoons baking powder

¼ TSP baking soda

1 C (240 g) sour cream or full fat plain Greek yogurt

1 ½ C (185 g) all-purpose flour

subheading: FOR THE GLAZE:

1 ½ C (150 g) powdered sugar

About 2 tablespoons strong-brewed coffee or espresso, plus more as needed

This cake is inspired by the rich, warm flavors of Middle Eastern–style coffee, featuring a brown sugar sponge scented with the spicy, citrusy aroma of cardamom, and topped with a slick of caramel-hued espresso glaze. Sour cream lends a delightful tang and makes for a perfectly moist and tender crumb. This recipe calls for a 9-inch round cake pan, but an 8-inch square pan works just as well. An 8-inch round pan makes for a slightly taller cake and may require a few minutes longer in the oven. This cake is inspired by the rich, warm flavors of Middle Eastern-style coffee, featuring a brown sugar sponge scented with the spicy, citrusy aroma of cardamom, and topped with a slick of caramel-hued espresso glaze. Sour cream lends a delightful tang and makes for a perfectly moist and tender crumb. This recipe calls for a 9-inch round cake pan, but an 8-inch square pan works just as well. An 8-inch round pan makes for a slightly taller cake and may require a few minutes longer in the oven.

Directions at tastecooking.com

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