You’ll want to linger a little longer over coffee to munch every morsel of this cardamom-spiced coffee cake.
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1/3 cup firmly packed brown sugar
1/3 cup chopped walnuts
1 teaspoon ground cardamom
1 cup sugar
3/4 cup Land O Lakes® Butter, softened
3 large Land O Lakes® Eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 cup sour cream
1/2 cup Land O Lakes® Half & Half
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons Land O Lakes® Half & Half
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch angel food cake (tube) pan; set aside.
Combine all filling ingredients in bowl; set aside.
Combine sugar, 3/4 cup butter, eggs and 1 teaspoon vanilla in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, until well mixed.
Spoon half of batter into prepared pan. Sprinkle filling over batter; spoon remaining batter over filling. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
Combine powdered sugar, 1/4 teaspoon vanilla and enough half & half for desired glazing consistency in bowl. Drizzle over cooled cake.