Sour Cream Cake with Cardamom and Pistachios
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1 cup sour cream
- 4 large eggs
- 2 cups all purpose flour
- 1/8 teaspoon ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- Carbohydrate 54 g(18%)
- Cholesterol 131 mg(44%)
- Fat 22 g(34%)
- Fiber 2 g(8%)
- Protein 9 g(18%)
- Saturated Fat 10 g(51%)
- Sodium 311 mg(13%)
- Calories 444
Preparation Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust with flour; tap out excess. Sift 2 cups flour, ground cardamom, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, beat 1 cup sugar and 6 tablespoons butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla extract. Fold in dry ingredients alternately with sour cream in 3 additions each. Transfer batter to prepared cake pan. Sprinkle with chopped pistachios, then remaining 2 teaspoons sugar. Bake cake until top begins to crack and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 30 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into wedges and serve.
Preparation Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust with flour; tap out excess. Sift 2 cups flour, ground cardamom, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, beat 1 cup sugar and 6 tablespoons butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla extract. Fold in dry ingredients alternately with sour cream in 3 additions each. Transfer batter to prepared cake pan. Sprinkle with chopped pistachios, then remaining 2 teaspoons sugar. Bake cake until top begins to crack and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 30 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into wedges and serve.
