This deliciously tender pound cake is spicy-sweet in flavor and pairs perfectly with a cup of Chai tea!
I was feeling the need for some comfort food the other day and decided to bake a cake. This isn't just any ordinary cake though. It's a moist and tender pound cake. A pound cake filled with the warm flavor of cardamom and topped with crunchy pecans. And it totally made me feel better.
If you're not familiar with cardamom, it has a sweet but spicy taste and is used a lot in Middle Eastern cooking. A little goes a long way with this delicious spice, so you only need a small amount of the ground cardamom in this recipe. The taste is not overpowering at all in this cake, and even my kids loved it!
Cardamom Pecan Pound Cake
Recipe written by The Chef Next Door
Print this recipe
2 cups cake flour
1 tsp baking powder
1 tsp ground cardamom
1/2 tsp salt
1/4 cup milk
1/2 cup plain Greek yogurt
1 1/2 sticks unsalted butter, at room temperature
1 cup sugar
1 tsp pure vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees. Butter a loaf pan and dust it with flour, tapping out any excess.
Whisk the flour, baking powder, cardamom and salt in a medium bowl and set aside. Whisk the milk and yogurt together and set aside.
In the bowl of a stand mixer, beat the sugar and butter until light and fluffy. Add eggs, one at a time, beating to blend between additions, scraping down the sides of the bowl as needed. Add the vanilla extract.
Add the dry ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Pour the batter into the prepared pan and smooth it out, then sprinkle the chopped pecans all over the top.
Bake the cake until golden brown and done, about 55 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then gently remove it from the pan and transfer it to a cooling rack to cool completely.