Cardamom Coffee Cake

On the last day of my summer nurse externship, I brought this spice cake to thank everyone on the med/surg unit. It was a wonderful experience and everyone on the unit was so helpful to me. The cake, from the original Moosewood Restaurant cookbook (a classic!!), got rave reviews, especially on its flavor and moistness.

To everyone on the med/surg unit, thanks again for everything and here's the recipe.

Cardamom Coffee Cake

• 1 lb (4 sticks) butter or margarine, softened
• 2 c light brown sugar
  
• 4 eggs
  
• 2 tsp vanilla extract
  
• 4 c flour
  
• 2 tsp baking powder
  
• 2 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 1 tbs cardamom
  
• 2 c sour cream (or yogurt or buttermilk)
  
• 1/4 c light brown sugar
  
• 1 tbs cinnamon
  
• 1/2 c walnuts, finely chopped

Preheat oven to 350 deg. F. Grease and flour a 10-inch tube or bundt pan.

In a LARGE mixing bowl, beat butter with 2 cups brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in the vanilla.

Sift together the flour, baking powder, soda, salt, and cardamom in a separate bowl.

Add the flour mixture, 1/3 of it at a time, to the butter mixture, alternating with the sour cream. Stir just enough to blend after each addition. Don't beat or otherwise overmix.

Combine 1/4 cup brown sugar, cinnamon, and walnuts in a separate small bowl.

Spoon approximately 1/3 of the batter into the prepared pan. Sprinkle with half the nut mixture, then add another third of the batter. Cover with remaining nut mixture, then top with remaining batter. Lightly spread into place.

Bake approximately 1-1/4 hours or until a knife inserted all the way in comes out clean. Allow to cool in the pan for 20 minutes, then invert onto a plate. Cool at least 30 minutes more before cutting into it. Enjoy!!

Serves 18