It’s dense. It’s delicious.
It’s full of cardamom, sweet almonds, and aromatic vanilla.
You really can’t go wrong with this bundt baby.
It had been entirely too long since my bestie and I had baked together.
We had limited time, but we just had to do it.
One afternoon, full of giggles and internet surfing, we eventually extracted a beautiful bundt out of our baby cake teatime.
Cardamom Almond Bundt Cake
3/4 cup butter, room temperature + more for greasing the pan
1 1/4 tsp. baking powder
1 tsp. ground cardamom
3/4 tsp. sea salt
1/4 cup whole milk
1/2 cup crème fraîche
1 cup sugar
3 large eggs, room temperature
3/4 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup slivered almonds
2 cups all-purpose flour + more for the pan
Preheat oven to 350 degrees. Liberally butter a large bundt pan or mini bundt cake pan and dust with flour.
Whisk baking powder, cardamom, salt, and 2 cups flour in a medium bowl. Set aside. Whisk milk and ½ cup crème fraîche in another small bowl. Set aside.
Using a stand mixer on high speed, beat sugar and ¾ cup butter in a large bowl until light and fluffy. Add the eggs one at a time, beating to blend between additions. Then add vanilla and almond extracts.
Reduce speed to low and add dry ingredients in 3 additions, alternating with crème fraîche mixture in 2 additions, beginning and ending with dry ingredients. Beat just until combined.
Sprinkle the almonds in the bottom of the prepared pan and then spoon the batter (it’s thick) smoothing the top(s), before popping in the oven.
Bake cake, rotating halfway through, until golden brown, about 55–65 minutes. (If creating mini bundt cakes, bake time will be slightly less).
Transfer pan to a wire rack and let cake cool in pan 15 minutes. Gently remove cake(s) from pan and transfer to rack. Allow to cool.
Serve with additional crème fraîche, if desired.