Cardamom bundt cake with coffee glaze from 100 Morning Treats (page 104) by Sarah Kieffer

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Notes about this recipe

  • taraanddavid_6uvt62 on April 11, 2026

    Used espresso for the coffee in the glaze, turned out nice and rich in a way that really complimented the cardamom in the cake. Cake itself was dense and somehow a little dry, even after fearing I might’ve undercooked it. Pretty good, but probably don’t need to repeat this one.

  • anya_sf on December 24, 2024

    I made 1/2 recipe in a 6-cup Bundt and it barely fit. Baking time was the same. I was skeptical that it would rise properly with such a small amount of leavening, but it really did. Maybe due to the smaller pan size or use of Pam baking spray, the cake stuck in the narrow ridges of the pan, but at least those parts were covered with icing. The cake had a fine, soft, pound cake-like texture and very fragrant cardamom aroma. My family loved it.

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