SEASON PREMIERE THURSDAY DECEMBER 7 9|8c

Amanda's Cardamom And Espresso Swirl Bundt Cake Recipe

By Marisa Dabney | Dec 2nd, 2016

Amanda Faber loves keeping fit and baking. She is used to pairing things at odd with one another as demonstrated by her pairing coffee and cardamom in her "Cake Week" signature bake. She knows these are too strong flavors that may battle with one another in her Cardamom and Expresso Swirl Bundt Cake recipe. However, she feels although the flavors may be competing with one another this battle will end in a draw. Watch the full episode of "Cake Week" from season two episode 1 of The Great American Baking Show.

INGREDIENTS:

Cake:

255g unsalted butter, room temperature (plus more for pan preparation)

350g granulated sugar

375g all-purpose flour (plus more for pan preparation)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1 tsp ground cardamom

4 eggs, large, room temperature

1 tsp pure vanilla extract

1 tbsp white vinegar

1 cup whole milk

4 tbsp espresso powder  

1 tbsp water

½ teaspoon cinnamon

Glaze:

175g powdered sugar

2-4 tbsp heavy whipping cream

1 tbsp light corn syrup

1/2 tsp pure vanilla extract


Pralines:

100g light brown sugar

60g granulated sugar

1/4c water

1/4c heavy whipping cream

90g pecans, halved

Dusting:

2 tbsp confectioners sugar

METHOD:

Cake:

1. Heat the oven to 350° F/177° C.

2. Cream together the butter and sugar.

3. Prepare the pan with butter and flour.

4. Whisk together the flour, baking powder, baking soda, salt, and cardamom.

5. Put vinegar in a one cup measure. Add milk to vinegar to make one cup total.

6. Add the eggs one at a time to the butter and sugar mixture. Add in vanilla.

7. Add the flour mixture and the milk mixture to the butter, sugar, and egg mixture. Alternate flour and milk. Begin and end with the flour mixture.

8. Combine the espresso powder and water in a large bowl.

9. Combine 520g of batter with the espresso mixture.

10. In large alternating scoops add the batter to prepared pan. Use a knife to swirl and level.

11. Bake at 350° F/177° C for 50-55 minutes, until tester comes out clean.

12. Remove cake from oven. Cool in the pan for 10 minutes. Then, remove from pan. Cool uncovered for 10 minutes on counter. Cool in refrigerator covered with a tea towel for 10 minutes.

13. Start decorations with at least 10 minutes left.

Glaze:

1. Combine sugar, heavy cream, corn syrup, and vanilla.

2. Stir until smooth and completely free of lumps.

3. Transfer to sealable plastic freezer bag.

Pralines:

1. Combine both sugars, water, and heavy cream in a heavy-bottomed sauce pan over a medium-high heat.

2. Cook, stirring occasionally, until it reaches 234° F/112° C on a candy thermometer.

3. Remove from heat and add in pecans.

4. Stir with a wooden spoon until the mixture is slightly thickened enough to hold together when dolloped on a pan. You should start to hear the sound of sugar crystals scratching the sides of the pan.

5. Spoon individual pecans on to a baking sheet lined with a Silpat.

6. Cool completely.


Assembly:

1. Once the cake has cooled, cut the tip of the sandwich bag with glaze. Pipe on top of the cake.

2. Let the glaze set slightly.

3. Dust with powdered sugar.

4. Garnish with pralines.

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