Ingredients

The following ingredients have 14 Servings
  • 3 cup Flour
  • 1 1/2 teaspoon Baking Powder
  • 1 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Ground Cardamom
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • Zest of 1/2 large Orange
  • 3/4 cup Butter, softened
  • 1/2 a Vanilla Bean split open and seeded or 2 teaspoons Vanilla Extract
  • 3 Eggs, room temperature
  • 1 1/2 c Sour Cream
  • zest of 1/2 large orange
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom

Instruction

  • Preheat oven to 350 degrees F.
  • Generously grease bottom and sides of a bundt cake pan.
  • Prepare the filling by combining the orange zest, brown sugar, cinnamon, and cardamom; set aside.
  • In a mixing bowl, combine flour, baking powder, baking soda, salt, and cardamom; set aside.
  • In a small food processor, combine the sugars and the orange zest. Pulse several times until the zest is finely chopped and sugar is fragrant.
  • Alternatively, you can place the sugars in a bowl with the zest and rub it with your fingers.
  • Using an electric mixer, preferably a stand mixer, beat sugars and butter until fluffy, scraping the sides every few minutes.
  • Add vanilla bean or extract and eggs to the butter and sugar mixture, beat on medium for 2 minutes, scraping bowl periodically.
  • Beat 1/4 of the flour mixture and sour cream at a time alternately into sugar mixture on low speed till blended.
  • Spread half of the batter into the prepared bundt pan. Sprinkle prepared filling mixture on top.
  • Add the remaining batter and carefully spread (it may help to spray a spatula with PAM).
  • Bake for 50-60 minutes, or until tooth pick comes out clean.
  • Cool 30 minutes in pan on wire rack. Remove the cake from the pan to wire rack, cool completely.