Cardamom Almond Bundt Cake

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 the cake, rotating halfway through, until golden brown, about 55–65 minutes. (If creating mini Bundt cakes, bake time will be slightly less).

 

Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.  Gently remove cake(s) from the pan and transfer to a rack. Allow to cool.

 

Serve with additional crème fraîche, if desired.