Cardamom Bun Cake

Inspired by one of my favorite pastries, the Swedish cardamom bun, this cardamom bun cake has a soft, plush sour cream vanilla cake studded with pockets of a spiced brown sugar mixture that turns into pools of buttery cardamom bun filling during baking. Serves 12-16.

Ingredients:

For the cake:

• 80 grams unsalted butter, room temperature
• 130 grams granulated white sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 large egg, room temperature
• 160 grams all-purpose flour
• 1 teaspoon baking powder
• 150 grams full-fat sour cream, room temperature
• 50 grams whole milk, room temperature

For the cardamom bun filling:

• 20 grams unsalted butter, softened
• 65 grams dark brown sugar
• 1 to 1 & 1/2 teaspoons cardamom, to taste
• 1/2 teaspoon cinnamon, to taste
• 3 teaspoons all-purpose flour (1 tablespoon)
• small pinch of salt

Instructions:

1. Line an 8 x 8 inch (20 x 20 cm) square metal baking pan with parchment paper. Preheat your oven to 350 Fahrenheit (180 Celsius).
2. Make the cardamom bun filling: Combine all the ingredients in a small bowl, and stir together until a soft paste forms. This step can be done a day in advance – cover the bowl and store in the fridge.
3. Make the cake batter: In a large bowl or the bowl of a stand mixer, place the butter, sugar, and salt. Cream together on medium-high speed for about 3 minutes, until combined and slightly fluffier and lighter. Add the egg and vanilla and mix again. Scrape down the sides of the bowl to ensure everything is fully incorporated. Add the sour cream and mix until combined. Add the dry ingredients (flour and baking powder). Mix on low speed for about 10 seconds, or until about 70% of the flour has disappeared. Add the milk and mix for about 10 more seconds, just until you have a mostly smooth batter – be careful not to overmix. Use a spatula to finish combining everything, scraping down the sides of the bowl again.
4. Assemble: Pour the cake batter into the prepared pan and spread evenly. Sprinkle the cardamom bun filling mixture evenly over the batter in small pieces.
5. Bake for 20-25 minutes, or until a toothpick comes out clean or with a few crumbs attached.
6. Let the cake cool slightly and dust with powdered sugar or serve plain.
7. Enjoy! This cake is best on the first day, but can be kept in an airtight container for a few days, or frozen for longer storage.

Notes:

• Spices:
  • I don’t love the flavor of pre-ground cardamom, and I highly recommend trying freshly ground cardamom. To save time, I usually buy more cardamom than I need for a given recipe, remove the pods and grind them up in a blender or with a mortar and pestle, and store the leftovers in the freezer.
  • If you don’t like cardamom, you can skip it and instead use a teaspoon of cinnamon in the butter-sugar mixture for a cinnamon roll vibe.
• Pan sizes: This cake can also be baked in a 9 inch (24 cm) round cake pan, but the cake will be slightly thinner and bake faster – start checking it at around the 20-minute mark.
• This cake is inspired by one of my all time favorite baked goods: Swedish cardamom buns (Kardemummabullar)! If you’d like to make them, here’s my recipe.