This irresistible Orange Cardamom Cake features warm spices, fresh orange zest, and a delightful almond topping. It’s easy to make with simple ingredients for the perfect aromatic dessert. And what more? They’re baked in cute mini loaf pans so they’re easy to share and sturdy enough to mail to far-away friends!
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🍰 Just whipped up this incredible cranberry orange crumb cake using my neighbor’s tried-and-true recipe, and wow – the kitchen smells like a cozy holiday morning!
My 2 Best Tips For Making Orange Cardamom Cake
Use Fresh, High-Quality Cardamom: Ground cardamom loses its potency quickly, so buy it in small quantities and replace every 6-12 months. For even better results, buy whole cardamom pods and grind them yourself just before baking – the difference in aroma and flavor is remarkable.
Don’t Overmix the Batter: Once you add the flour mixture, mix on low speed just until the flour disappears. This helps to avoid developing too much gluten, which can result in a tough, dense cake. A few small lumps are perfectly fine and will disappear during baking.
Allow the cake to cool completely before wrapping for optimal texture and flavor development. The cake will continue to set as it cools, and wrapping it while still warm can create condensation that makes the exterior soggy. Once completely cool, the tight wrapping helps the cake stay moist and allows the flavors to meld beautifully overnight.
The Flying Brownie by Shirley Fan is an adorable cookbook with 100 recipes for homemade treats that are perfect for packing and shipping to friends and family. Each recipe includes tips on shipping and there’s a “Care Packages 101” section to help you get your treats to your loved ones in perfect baked condition.
🩷 Melissa
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Orange Cardamom Cake
Ingredients
Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoons 1 stick unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs at room temperature
- ½ cup sour cream
- 1 tablespoon freshly grated orange zest
Topping
- 2 tablespoons sliced almonds
- 1 tablespoon sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
Instructions
- Preheat the oven to 350º. Grease and flour a 5×9-inch loaf pan or line with parchment paper; set aside. I used two mini loaf pans (5 ¾ x 3 ¼ x 2 ¼).
- In a medium-size bowl, combine the flour, baking soda, cardamom, cinnamon, and salt.
- In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition and scraping down the sides of the bowl if necessary. Add the sour cream and orange zest and mix for another minute or two, until incorporated. Add the flour mixture and mix on low speed until combined. Pour the batter into the prepared pan.
- In a small bowl, combine the topping ingredients. Scatter the topping over the batter. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. (Bake mini loaves for 35 minutes.)
- Cool the cake in the pan for 10 minutes before transferring to a rack to cool completely. Wrap tightly in plastic wrap and place in a large zipper top plastic bag.
Notes
- Wrap it tightly in plastic wrap and store in an airtight container or zipper-top bag at room temperature for up to 5 days.
- Or freeze the wrapped cake for up to 3 months.
- Wrap and double-wrap for moisture protection.
- Ship within 24-48 hours of baking for optimal freshness.
- Use a sturdy box with cushioning and consider temperature.
Nutrition
How To Make Orange Cardamom Cake
Step 1: Preheat the oven to 350º. Grease and flour a 5×9-inch loaf pan or line with parchment paper; set aside. I used two mini loaf pans (5 ¾ x 3 ¼ x 2 ¼)
Step 2: In a medium-size bowl, combine the flour, baking soda, cardamom, cinnamon, and salt.
Step 3: In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition and scraping down the sides of the bowl if necessary. Add the sour cream and orange zest and mix for another minute or two, until incorporated. Add the flour mixture and mix on low speed until combined. Pour the batter into the prepared pan.
Step 4: In a small bowl, combine the topping ingredients. Scatter the topping over the batter. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. (Bake mini loaves for 35 minutes.)
Step 3: Cool the cake in the pan for 10 minutes before transferring to a rack to cool completely. Wrap tightly in plastic wrap and place in a large zipper top plastic bag.
Recipe FAQs
While cardamom is the star spice in this recipe, you can substitute it with an equal amount of ground ginger or increase the cinnamon to 1 teaspoon total. However, the distinctive flavor profile will change significantly, as cardamom provides a unique floral and slightly citrusy note that’s difficult to replicate.
Yes, you can substitute the sour cream with an equal amount of plain Greek yogurt or buttermilk. These alternatives will maintain the cake’s moist texture and slight tanginess. Avoid using regular milk as it won’t provide the same richness and acidity.
Use a microplane grater or the fine side of a box grater to zest only the orange-colored outer layer of the peel, avoiding the white pith underneath which can be bitter. One medium orange typically yields about 1 tablespoon of zest. Make sure to zest before juicing if you’re using the orange for other purposes.
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Judy H
Cardamom is my favorite spice. I can’t wait to bake this!
AnnMarie Anderson
This batter was so thick; I was suspicious… It was done at 45″ in a full loaf pan and actually very dry. Probably should have checked it at 40″…