Berry and Cardamom Bundt Cake


3 dl (1 1/4 cup) Flour 
1 tsp Baking Powder 
3/4 tsp Cardamom, ground 
1/4 tsp Salt 
115 g (1 stick) Butter 
2 dl (3/4 cup) Sugar 
2 large Eggs 
1 tsp Vanilla Extract 
1.5 dl (1/2 cup + 1 tbsp) Crème Fraîche or Sour Cream 
2 dl (3/4 cup) Raspberries and Blueberries 
1/2 tsp Flour 
2 tbsp Liqueur (Grand Marnier or Drambuie)

Berry & Cardamom Bundt Cake

  • Preheat the oven to 180°C or 350°F
  • Mix flour, baking powder, cardamom and salt together in a bowl. Set aside
  • Mix butter and sugar in a stand mixer on high speed until light and fluffy. This takes around 4 minutes
  • Add the egg one at a time and mix until well incorporated
  • Add the vanilla
  • Add the flour mixture in three batches alternating with two batches of the creme fraiche. Mix in between until just incorporated
  • Toss the berries with the 1/2 tsp of flour. Then fold them into the batter
  • Spray your cake pan or grease it with butter. Pour the dough in and bake for 60 minutes
  • Let the cake cool in the pan for 30 minutes before turning it onto a plate
  • If you want to serve the cake as a dessert pour 2 tbsp of liqueur over it when cooled completely


Opskrift: Katrin Björk