Almond Cardamom Bundt Cake with Lingonberry Jam Filling Recipe
Makes one 10 or 12 cup bundt cake
Ingredients
- Dry:
- 300 g All purpose 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 300 g All purpose flour, baking powder 1 teaspoon baking powder, salt ¾ teaspoon kosher salt and cardamom 2 teaspoons ground cardamom. 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.