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Cardamom Coffee Cake

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A friend has been making this cardamom coffee cake for a while, and everyone loves it.

 

It's pretty basic, not much technique needed. Which is probably why I was able to get the frosting on without a lot of sturm and drang. (It's not pretthy, of course. I find frosting a cake to be as frustrating as plastering a wall.) I used 9" pans instead of 8", so the cake is a little short.

 

It came out pretty good. I toasted the cardamom before grinding it and the aroma filled the apartment.

 

40572165062_3ed342aba3_c.jpg

 

25743679317_ae8650e801_c.jpg

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Good job.

 

My only suggestion is that if you're going to be doing a bunch of baking (which is great), get a bunch of various sized cake pans, pie pans, baking sheets, etc. They're certainly inexpensive enough, even for good quality ones.

 

And precut parchment is your friend - wax paper sucks.

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Good job.

 

My only suggestion is that if you're going to be doing a bunch of baking (which is great), get a bunch of various sized cake pans, pie pans, baking sheets, etc. They're certainly inexpensive enough, even for good quality ones.

 

And precut parchment is your friend - wax paper sucks.

 

I usually use parchment paper, but ran out.

I used to run to Broadway Panhandler when I needed a pan, but alas. And I don't really have space in the apartment for too many pans.

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I usually use parchment paper, but ran out.

I used to run to Broadway Panhandler when I needed a pan, but alas. And I don't really have space in the apartment for too many pans.

 

 

Put an 8" in a 9", do it again with a second pair, put one set on top of the other -> 4 pans in a space 10" square x 4" high. Go bananas and put a 7" pan in each nest. 6 pans in the same space. It really makes life easier in the long run. Cause it looks like you are playing some serious baking games.

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1) Nice cake.

 

2) Nice-looking cake. Particularly because you jettisoned the original

decoration suggestions of whole coffee beans -- there are lawsuits in

broken teeth lurking there -- and whole cardamom pods -- there are

lawsuits in shattered tastebuds lurking there -- for sensible sprinkles.

 

3) Did you toast the whole cardamom pods? Then grind the whole ones,

or just the seeds?

 

4) At the risk of annoying the orikle, here's a link to a discussion of

another excellent cardamom cake on an even more "moribund" site.

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How are your posts different from the La Gringa spammer?

 

p.s. I don't even understand how someone can ice a cake and not make it mirror glazed these days.

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3) Did you toast the whole cardamom pods? Then grind the whole ones,

or just the seeds?

 

yes, I toasted whole green pods and ground them.

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yes, I toasted whole green pods and ground them.

 

Skins and all, or just the seeds?

 

Sorry for the excessively personal questions, but I'm a fan of cardamom

and am curious about the various ways in which people use it.

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yes, I toasted whole green pods and ground them.

 

Skins and all, or just the seeds?

 

Sorry for the excessively personal questions, but I'm a fan of cardamom

and am curious about the various ways in which people use it.

 

 

Isn't there a thread on Hungry Onion?

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yes, I toasted whole green pods and ground them.

 

Skins and all, or just the seeds?

 

Sorry for the excessively personal questions, but I'm a fan of cardamom

and am curious about the various ways in which people use it.

 

 

Isn't there a thread on Hungry Onion?

 

Et tu, JTF? And after I pointed you to your future in cricket?

 

(My god, the resistance you MFers have to the idea that there's a big

world out there -- and that you should go out into it a bit more!)

 

In any case, I'm curious if Stone ground the cardamom with or without

the skins on. It's a simple, practical question. If Stone wishes to answer

I'd be grateful. If he does not, I'll take it on the chin and soldier on.

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If indeed, you feel this way:

 

Sorry for the excessively personal questions, but I'm a fan of cardamom and am curious about the various ways in which people use it

 

 

I'm sure you could garner quite a bit of response over at eGullet, mostly moribund in the restaurant review department, but still somewhat active with things to do about cooking.

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