Almond Cardamom Bundt Cake with Lingonberry Jam Filling

Almond Cardamom Bundt Cake with Lingonberry Jam filling. Delicious and not too sweet cake perfect for an afternoon of Swedish Fika - the tradition of a sweet treat with a cup of coffee.

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I love making bundt cakes around the holidays - less fuss than a layer cake, although I love those too, easy to make and the flavor combinations are endless.

I had taken a few months off of making recipes for Fikabröd Box, life things happening and I decided for my first recipe back that it had to be a bundt cake. I love making bundt cakes and I even bought the new Nordic Ware Swirl Bundt pan just for the occasion.

This month's baking box had some of my absolute favorite ingredients to work with - Almond paste ( not marzipan, that is different), cardamom and lingonberry jam.

Why this almond cardamom bundt cake is great

• Easy to make
• Tastes delicious paired with a cup of coffee or tea
• Classic Swedish flavors with almond, cardamom and lingonberry
• Perfect for a holiday cake as an alternative to anything pumpkin or apple

Ingredients

This almond cardamom bundt cake does require a few specialty ingredients, however, they are not hard to find at all. Cardamom is a readily available spice in any grocery store, Burlap & Barrel are available online for the Cloud Forest Cardamom and Cardamom Extract, Lingonberry Jam is found in well stocked stores ( usually), specialty stores or international grocery, Ikea or online. Almond paste is readily available in baking aisles or you can make your own homemade almond paste.

• All Purpose flour
• Baking powder
• Kosher salt
• Ground cardamom 
• Almond paste
• Unsalted butter
• Granulated sugar
• Large eggs
• Almond extract
• Cardamom extract ( can substitute with vanilla extract)
• Sour cream, full fat
• Lingonberry jam
• Powdered sugar (confectioners or icing sugar)
• Lightly sweetened vanilla chantilly cream (see recipe notes)

See recipe card for quantities.

Instructions:

A few process shots here to show you more how I add in the jam layer than anything else. You can use either a stand mixer or a hand mixer with a large bowl.

Weigh out your ingredients with a food scale. Weight is so much more accurate and consistent than volume. I have my notes on why weighing is best after the recipe card.

Grease your bundt pan with either baking spray that contains flour, butter or shortening then flour or use homemade cake release which I find to be the best for getting bundt cakes to release perfectly from the pan every time.

1. Whisk together the flour with the baking powder, salt and cardamom

2. Cream together the butter and almond paste. The paste will be a little crumbly and thats ok. Then add in the sugar, eggs and extract.

3. Once all the batter ingredients are combine and its smooth, spread ⅔ (two third) of the batter in the prepared bundt pan making a well in the middle.

4. Mix a few tablespoons of the batter with the jam. This is so the jam bakes with the batter and isn't its own separate layer that can cause the cake to break in half. (see TOP TIP below).

3. Spread the jam mixture into the well, being careful not to spread it to the edges

4. Crumble the remaining almond paste over the top of the jam

3. Cover with the remaining batter. I like to pipe it on top first so I don't end up spreading the jam to the edges

4. Gently smooth down the top and bake!

3. Bake for 60-75 minutes or until a skewer comes out with just a few moist crumbs. See Baking Time below for more tips.

4. Let the cake cool most of the way in the pan, invert onto a serving platter or wire cooling rack to cool completely.

To serve the almond cardamom bundt cake:

I dust the bundt cake with confectioners sugar just before serving and when it is cool enough to do so. If it is still warm the sugar will melt. I also serve with a dollop or two of some lightly sweetened vanilla chantilly cream and another spoonful of the lingonberry jam. See recipe notes for the chantilly cream recipe.

Helpful Hint:

For getting bundt cakes out of the pan on one piece each and every time, I swear by homemade cake release. You can find the recipe for my homemade cake release here. I keep it in a mason jar at room temperature and it lasts a long time.

Substitutions:

I am only offering substitutions that I am familiar with or have tested myself.

• Lingonberry jam- You can substitute with a tart cherry jam or preserves as cherry goes great with almond and cardamom
• Cardamom Extract - Since this is a bit more of a specialty ingredient from Burlap and Barrel, you can substitute with vanilla extract
• Non-Dairy - you can substitute a non-dairy butter and sour cream replacement as long as they have the same consistency - especially the sour cream. If its a more runny/watery non-dairy replacement the batter wont have the same consistency and bake times might be different.

Equipment:

Food Scale - There are a wide variety of food scales online. You want one that has grams and a tare function

Mixer- you can use either a stand mixer or a hand mixer with a large mixing bowl. Either is fine.

Bundt Pan - You can use either a 10 cup bundt pan or a 12 cup bundt pan. I have tested the recipe in both and each work just fine just keep in mind that the 10 cup will puff up a little out of the top of the pan ( It never spilled over in any of my tests) and you will have to tent it with foil to keep the edges from getting too dark before its fully baked. I tent all bundt cakes with foil anyway. The bit that puffs up will have a little bit of a crunch to it once it cools, which I love, but if you want to go with a larger bundt pan that is just fine too.

Storage:

Store the cake wrapped in plastic wrap or foil on a serving plate or in an airtight container. Good for 4-5 days at room temperature. You can refrigerate or freeze the cake but to be honest bundt cakes don't last more than a few days at my house so I honestly couldn't tell you how long they would last past this.

More bundt cake recipes:

Looking for other recipes like this almond cardamom bundt cake? Try these:

Almond Cardamom Bundt Cake with Lingonberry Jam Filling Recipe

Shanna

Makes one 10 or 12 cup bundt cake

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Cooling 45 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings 8 -10 servings

Ingredients

  

• Dry:
• 300 g All pupose flour
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• 2 teaspoons ground cardamom
• Wet:
• 200 g almond paste divided (150g,50g)
• 226 g unsalted butter, room temperature
• 400 g granulated sugar
• 5 large eggs, room temperature
• 1 teaspoon almond extract
• 1 ½ teaspoons cardamom extract
• 240 g full fat sour cream, room temperature
• Filling:
• 250 g lingonberry jam
• Toppings:
• Powdered sugar for dusting the cake
• Lightly sweetened vanilla chantilly cream, see notes

Instructions

 

• Preheat oven to 350 Degrees F (160 C). Grease and flour a bundt pan well with baking spray, butter and flour or what I prefer to use homemade cake release ( see post for link).
• In a bowl whisk together the flour (300g), baking powder (1 teaspoon), salt (¾ teaspoon) and cardamom (2 teaspoons). Set aside. Sift the flour into the bowl first if needed.
• In a stand mixer fitted with the paddle attachment, or large bowl with a hand mixer, cream together the almond paste (150 g) and butter (226 g) until smooth. There might be little bits of almond paste and that’s ok. Scrape down the sides of the bowl with a spatula. Add in the sugar (400g) and cream again until light and fluffy. Scrape that bowl again.
• Add in the eggs one at time (5 total). I like to crack them all into one bowl then just tip one at a time into the mixing bowl when it is on low speed. Mix well between additions of the eggs, scraping down the sides and bottom of the bowl when needed. Once all the eggs are added, add in the almond extract (1 teaspoon) and the cardamom extract ( 1.5 teaspoons) and mix again.
• Next, add in the sour cream (240g), mix for a few turns of the paddle then add in the flour mixture. Mix on low until the flour is just combined. Stop and scrape down the sides and bottom then turn the mixer to medium speed ( 4) and mix for 30 seconds until the batter is smooth. No more than 30 seconds.
• Take two to three spoonfuls of the batter ( about 50 g) and mix it with the jam (250g) in a separate bowl.
• Take the prepared bundt pan and spread ⅔ of the batter into it with the sides on the outside and inside just a little higher than the middle, making a well in the middle for the jam.
• Fill the well with the jam mixture making sure it stays in the middle. Crumble the remaining almond paste (50g) over the top of the jam then spread the remaining batter over the top, being careful not to spread the jam to the edges of the pan. I like to use a piping bag for this, but not necessary.
• Place the bundt pan in the hot oven and bake for 60-75 minutes or until done. At about the 30-40 minute mark, tent the cake quickly with a piece of foil to keep the cake from browning too quickly before the center is done.
• Check the cake with a skewer every 5 minutes after the 60 minute mark. Once there are only a few sticky crumbs on the skewer the cake is done! The cake baking time will depend on the size of your bundt pan ( 10 or 12 cup) as well as the color (lighter aluminum vs a darker material).
• Let it cool in the bundt pan for 20-30 minutes then invert onto a cooling rack or serving platter until completely cool. Dust with powdered sugar before serving. You can also add some lightly sweetened whipped cream and a spoonful of the lingonberry jam too if you like.
• Serve room temperature. Store wrapped in plastic wrap or foil. Or both or in an airtight container up to a few days at room temperature. Longer if refrigerated or frozen. Honestly can’t tell you how long this would last, really, since my family tends to eat it all in about 3 days.

Notes

Vanilla chantilly whipped cream:

Take about 240-360 ml ( a cup to a cup and half) of cold heavy whipping cream and whip to soft peaks with a stand or hand mixer in a stainless steel bowl. Add in a teaspoon or so of vanilla or vanilla bean past and a few tablespoons of confectioners ( icing) sugar. Mix until stiff peaks and it is thick. Taste and add more sugar or vanilla if desired. Keep well chilled. Whip again before serving with the cake.

Weighing ingredients Vs using cups:

I use my food scale and weigh out ingredients in grams because this is the most accurate way to get the best quality baked goods. Cups aren't accurate because not only are all cups not the same the sizes vary from brand to brand as well as from different countries. I have done tests with different brands of measuring cups and they all came out with different weights after I did the spoon and level as well as scoop method and then weighed in grams.

Baking is a science and science needs accuracy. Weighing is accurate and precise. Not to mention a lot easier. Another issue with cups is that I have no control over how people use measuring cups to measure dry ingredients especially flour. You could pack in way too much which would result in a sub-par baked good. Too much flour could throw everything off. Same with not enough. Not to mention also some ingredients are difficult to measure in cups such as nuts, dried fruit, chocolate etc. This is why weighing in grams is the most accurate.

I also use grams for most liquid measure since 100 grams equals 100 ml of water. Smaller amounts of items measured in teaspoons I usually leave as teaspoons, tablespoons are sometimes listed in grams as well but for the most part the different tablespoons I have used have all resulted in the same amount. Aside from cute, decorative ceramic tablespoons and teaspoons are never accurate. Those are better as decoration than for being used for baking.