These little coffee cakes are just right for a weekend brunch. They're simple and delicious, moist from the sour cream, and fragrant from cardamom. Oh yeah, that's not part of the original recipe, but I thought it might be a good idea, and what do you know, it was. Every once in awhile I come up with a good one.
Since I'm a little pressed for time (and don't have anything clever to say anyway), I'll just point you in the direction of the recipe but also note my changes:
1) I added 1/4 t. salt to the dry ingredients. I think all baked goods need salt.
2) I added about 1/2 t. cardamom to the batter. Next time I'll add more, but I'm a cardamom fiend.
3) I mixed up a little cinnamon-cardamom sugar to sprinkle on top.
Hope you like them. And, happy Fourth of July! I'm spending part of the weekend in Sonoma, wine tasting and celebrating my friend Amy's birthday. We will also be eating here, which I will be sure to report back on.
Cardamom just adds amazing flavor-it's intense and aromatic. Have I mentioned that these little cakes would be perfect with my coffee in the a.m.?
ReplyDeleteAs always, divine.
Happy 4th of July to you!
Cheers.
Velva
Yes I agree, my morning cup would be greatly enhanced with one of these... sounds heavenly!
ReplyDeleteAhhh, Sonoma. Going to Napa myself in a few weeks to, funnily enough, also celebrate a friend's birthday. I read about the Girl and the Fig awhile back, can't wait to hear what you have to say about it!
ReplyDeleteVelva: These would absolutely be perfect with your coffee! Happy 4th!
ReplyDeletefoodhoe: They are indeed.
Connie: Loved G&TF--can't wait to return!
Amen to the salt. And the cardamom, and the spiced sprinkling sugar (try saying that three times fast!). Sounds like you made nothing buut improvements!
ReplyDeleteTHis look so delicious and I love the idea of the cardamom sugar - gorgeous. Just found your blog - it's lovely - I'm signing up to follow you!
ReplyDeleteMary
camille: that is a tongue twister...
ReplyDeleteMary: Thank you for stopping by!!
Oh yeah, these look marvelous. I love cardamom and want to use it in everything I bake! Sour cream really makes magic in cakes...always results in lovely moist cakes and cupcakes.
ReplyDeletePerfect little gems to serve with coffee in the AM!
I love cardamom, and hey, you come up with lots of good ideas all the time! Enjoy your trip and the wine :)
ReplyDeleteBarbara: Sour cream is like buttermilk--it works miracles!
ReplyDeleteshaz: Aw, thanks!
The cardamom sugar sprinkled on top is my fave part. I could put that on so many things and be one happy food gal. ;)
ReplyDeleteCJ: I was thinking about what else I could put it on...french toast?
ReplyDeleteHmm, I wonder what they'd be like with a dollop of cardamom ice cream! Beoo-yah!
ReplyDeleteare you as crazy about cardamom as i am about cinnamon? the key word is crazy. :)
ReplyDeletegreat little cakelets indeed!
Ben: Now that would be perfect. Cardamom ice cream, must find a recipe for that...
ReplyDeletegrace: Yep, cardamom is my cinnamon...