Mexican Chicken Salad

As soon as the weather turns warmer and humid around here, the oven is reserved primarily for baking. While the outdoor gas grill is used year round, it sees almost daily use during the summer. From making bacon for breakfast to grilling meats, chicken, or vegetables for dinner, the grill simplifies meal preparation and clean up. Although picking up a rotisserie chicken from the grocery store makes life even easier. But more on that shortly. One of the other dramatic changes happening over the course of the summer is the significant increase in main course salads served for dinner. With an abundance of fresh vegetables available at the grocery stores and farmer's markets, salads become more even more appetizing, refreshing, and satisfying. Especially when they include a protein component.

With an increased love and appetite for salads in warmer weather, I am always looking for new and different ones to make. So when I recently discovered a recipe for something called a Mexican Chicken Salad, I knew it was my lucky day. Had it not been for my recently acquired a taste for cilantro (in small amounts only), I might have quickly decided not to make this salad at all or make it without it. 

All of the components of this salad sounded compelling to me, including the cilantro. From a salsa made with pickled jalapeños (the jarred, store-bought kind) to the avocado based dressing to the addition of jicama, I was finding it hard to resist making this Mexican Chicken Salad. I wasn't even going to let the recent scare about romaine lettuce going to be a deterrent.

As soon as I started making salad, tasting each of its' elements along the way, I knew it was a keeper. Not only is it visually appealing, it has incredibly great flavors and textures. 

Up until I read the recipe for the salsa in this salad, I never knew pickled jalapeños existed! Not only do they exist, but you don't have to make them. You can buy them in a jar! In addition, to the pickled jalapeños, the salsa is made with rinsed, drained black beans, freshly squeezed lime juice (is there really any other kind?), sea salt, and grape (or cherry tomatoes). The inspiration recipe called for cutting up two whole tomatoes, but I much prefer using smaller, sweeter tomatoes, particularly when making salsas.

I wanted this salsa to be on the chunkier side, so I cut the tomatoes in a combination of halves and quarters. However, if you cut both the tomatoes and pickled jalapeños smaller, this salsa would also be great served all on its own with some tortilla chips. 

As of late, I am avocado obsessed. So any salad dressing made with fresh, ripe avocados has my name on it. Using only a handful of ingredients, this salad dressing is beyond delicious. And like the salsa having another use, this salad dressing would be great served as a dip on a platter of fresh vegetables.

Using a small food processor, a whole ripe avocado, some sour cream, more freshly squeezed lime juice, a clove of garlic, some sea salt and black pepper are whirled together to create an incredibly luscious, creamy, uber-delicious salad dressing. When making this Mexican Chicken Salad, I would recommend you start by making the salad dressing and let it refrigerate for a little bit to let the flavors meld together. It will also slightly thicken, making it even easier to scoop with an ice cream scooper. Note: The salad dressing can be made earlier in the day or the day ahead. 

The heartiness for this salad comes from a shredded rotisserie chicken. Yes, the one you buy at the grocery store. You could roast your own chicken for this salad, but why turn on the oven when you don't have to! One rotisserie chicken will give you more than enough meat for this salad. But be generous with the amount of chicken used in this salad, especially if you are serving it for dinner. Hint: Shred the rotisserie chicken while it is still warm. If not using immediately, put in a ziplock bag and store in the refrigerator.

When making any salad, I like to everyone to see all of its' elements on the platter before tossing it together. Using a large, oversized platter or shallow bowl, begin making the salad by spreading out all of the romaine lettuce on the bottom. I like using baby romaine in most salads, but freshly chopped romaine leaves would work equally well here. On top of the romaine lettuce begin to layout all of the other salad components, saving the chopped cilantro, green onions, and dressing for the end.

The quarter inch slices of jicama not only add color but also a nice slightly sweet crunch to this Mexican Chicken Salad. If you have never had this Mexican potato before, you are in for a treat! 

When serving this Mexican Chicken Salad, you have several options. You can use a small ice cream scoop to strategically place dollops of the dressing on the salad, you could place small teaspoonfuls all over the top of the salad, or you could simply serve the dressing on the side. Any of these would work. Additionally, you could leave the salad untossed and let everyone take from all parts of it or you could toss it all together. But only after they see how beautiful it is.

I am willing to bet this salad will be making regular, repeat appearances on your table once you taste it. Make a pitcher of margaritas or palomas to go along with this Mexican Chicken Salad and I am willing to guess your friends and family will be wondering when they will be invited back again. You, however,  might be wondering if they will ever want to leave your table. 

Recipe
Mexican Chicken Salad (slight adaptation to Nigella Lawson's Mexican Chicken Salad recipe in her cookbook "Nigella Express: 130 recipes for Good Food, Fast")
Serves 6-8 depending on portion size

Ingredients
Salad Dressing
1 large ripe avocado
1/2 cup sour cream
3 Tablespoons freshly squeezed lime juice
1 large clove garlic, peeled
1 teaspoon sea salt or kosher salt
1/4 teaspoon black pepper

Salsa
1 can (15 ounce) black beans, drained and rinsed
1 generous cup grape (or cherry) tomatoes, cut in either halves or a combination of halves and/or quarters
1/3 cup (140 g) jarred pickled jalapeños, cut in half or coarsely chopped
1 Tablespoon freshly squeezed lime juice
1 teaspoon sea salt or kosher salt 

Salad
4-6 ounces baby or chopped romaine lettuce
1 to 1 1/2 pounds shredded rotisserie chicken
1/2-3/4 pound jicama, peeled and cut into 1/4 inch matchsticks
2-3 green onions, green and white parts, sliced on the diagonal
1/4-1/2 cup finely chopped cilantro
1 large ripe avocado

Directions
Salad Dressing
1. Using a small food processor, combine the avocado, sour cream, lime juice, garlic clove, sea salt and black pepper. 
2. Process until smooth.
3. Scrape dressing into a small bowl. Cover and refrigerate while assembling the other ingredients.

Salsa
1. Rinse and drain the black beans. 
2. In a medium sized bowl, combined the black beans, tomatoes, jalapeños, lime juice and salt. Stir to combine. Set aside until ready to use.

Salad Assembly
1. Using a large platter or bowl, layer on the romaine lettuce.
2. Place shredded chicken on a slight diagonal down the center of the platter.
3. Spoon equal amounts of the salsa on either side of the chicken.
4. Place equal amounts of the jicama on either side of the salsa.
5. Cut the avocado in half, make even slices. Scoop out and place each half on either side of the platter.
6. Using a small ice cream scoop, strategically place dollops of the dressing on the salad. Alternately drop small teaspoonfuls over the salad or serve the salad dressing on the side.
7. Sprinkle on the sliced green onions and chopped cilantro.  
8. Bring to the table as arranged. Serving options: (1) Toss the salad together and serve or (2) Allow each person to take portions of the salad and place on their plates.

Notes: (1) Dressing can be made early in the day or the day ahead. It also works well as a vegetable dip. (2) If you chop the tomatoes and pickled jalapeños smaller, you could serve the salsa all on its' own with some tortilla chips. (3) Definitely wait to serve the salad before tossing it with the dressing. You want everyone to ooh and aah over it, before they start oohing and aahing after they taste it. (4) Shredding the rotisserie chicken is easier if done while the chicken is still warm.

Crabapple tree blossoms (May 2018)

Chocolate Dipped Viennese Biscuits

In less than four weeks I head out to the east coast for a much anticipated race weekend trip with several of my friends. As much as I am looking forward to returning to and sharing my happy place with these friends, I am a tiny bit anxious about the ten mile run (the reason we planned this adventure in the first place). Mostly because my winter running injuries have significantly limited the number of miles I have logged in a weekly basis over the past few months. If I weren't running with a friend who always seems to have an uncanny positive impact on my speed and endurance, I would be hyperventilating right about now. So while running ten miles seems a little daunting at the moment, I am repeatedly telling myself 'you will NOT be the only one who returns home without the race bling'. It has become my daily mantra. Somewhat jokingly I said I wanted to get a tattoo after the race. Time will tell if I was delirious or serious when I shared that with my friends. 

It was when I was living on the east coast I first tasted a Viennese Biscuit Cookie. Actually the one I inhaled was called a Viennese Finger Biscuit. One where some decadent buttercream and raspberry jam was sandwiched between two biscuits, then partially dipped in chocolate. It was one of those drop the mic first bite moments. Recently I discovered there was an un-sandwiched version of these biscuits. One that looked less labor intensive and if I must say, so much prettier. So I revisited the recipe I posted to the blog several years back and made some changes to it. Increasing the amounts and altering the ratios of butter, flours, confectionary sugar, and vanilla, along with adding some kosher salt were the ingredient changes made, I stayed with using the same large star pastry tip but decided to change how these biscuits would be piped onto the the baking sheet. And the result of these two changes? An even better tasting, better looking, drop the mic Viennese Biscuit. 

How would I describe these Chocolate Dipped Viennese Biscuits? They taste like a cross between butter and shortbread cookies and have the perfect melt in your mouth crispness to them. The addition of the dark chocolate ramps up their flavor another several notches, putting them them into the elusive, most irresistible cookies (or rather biscuits) category. 

As I looked at other Viennese Biscuit recipes before settling on the altered version of my original recipe, I learned some contained cornstarch, most used only all-purpose flour rather than a combination of self-rising and all-purpose flours, and even fewer added kosher salt. The batter for these biscuits is on the thicker, but not on the too thick side as they would be almost impossible to pipe through a pastry bag. 

I also found these Viennese Biscuits were made in various shapes: fingers, circles, whirls, and squiggly versions. There was something irresistible about the squiggly shape, so I decided to try my hand at forming them. As much as I wanted all of them to be perfectly shaped and sized, it became clear after piping out two of them that they weren't going to be. Maybe with practice they could be, but honestly, I sort of liked how each one had their own individual, slightly similar look. What I am trying to say is that unless you have a Type A++ personality, don't obsess over getting each biscuit to look exactly the same. Their homemade look is endearing.

They bake in preheated 350 degree (F) oven for 15 to 17 minutes or until they are lightly browned on the bottom and sides.

Before transferring the biscuits to a cooling rack, allow them remain on the baking sheet for 4-5 minutes.

They need to cool completely before being dipped in melted dark (or milk) chocolate. To add a bit of whimsy to them, some were topped with some chocolate sprinkles. Because there is no such thing as a cookie topped with too much chocolate.

You can dip half of them in chocolate or cover them completely. Adding sprinkles is optional.

How much do I love these Chocolate Dipped Viennese Biscuits? Well, if I had to choose between my favorite chocolate chip cookies and these, I couldn't. I am completely smitten with and giddy over both of them.

I promise these Chocolate Dipped Viennese Biscuits will get rave reviews when you make them for your family and friends. They might even become one of your most requested cookies. 

Recipe
Chocolate Dipped Viennese Biscuits
Makes 18-22 cookies

Ingredients
1 1/2 cups (345 g) unsalted butter, room temperature
12 Tablespoons (114g or 4 ounces) confectionary sugar
5 1/2 ounces (156 g) all-purpose flour
5 1/2 ounces (156 g) self-rising flour
1/8 teaspoon kosher salt
2 teaspoons vanilla
8-10 ounces dark or milk chocolate, melted
Optional: Sprinkles

Directions
1. Preheat oven to 350 degrees (F).  Line two baking sheets with parchment paper and set aside.
2. Sift all-purpose flour, self-rising flour, and salt into a medium sized bowl. Set aside.
3. In a standing mixer with a paddle attachment or using a hand mixer, cream the butter and confectionary sugar until light, creamy, and fluffy (approximately 4 minutes).
4. Beat in the vanilla.
5. Add half of the sifted ingredients and mix to blend. Add remaining half and beat until blended. Note: Your batter should still have a creaminess texture to it.
6. Using a medium sized pastry bag fitted large star tip, pipe 3 1/2 - 4 inch lengths of dough in a zig zag pattern. Or alternately pipe them into fingers or circles.
7. Bake biscuits for approximately 15-17 minutes or until sides and bottoms are lightly browned. 
Note: Turn baking pan around midway through the baking process.
8. Let baked biscuits remain on the baking pan for 4-5 minutes before transferring to a cooling rack. Allow biscuits to cool completely.
9. Melt dark chocolate in either the microwave or over a double boiler. Dip one side of the biscuit into the melted chocolate. Place dipped biscuit on a baking pan or cutting board lined with parchment paper. Allow the chocolate to completely set.
10. Transfer finished biscuits to a covered tin (if not serving immediately) or arrange on a platter.

Notes: (1) The Viennese Biscuits are over the top delicious dipped in chocolate, but still incredibly delicious plain. (2) Instead of making the cookies in zig zag pattern, can also pipe the dough into a circle. (3) If dough is too thin, add more all-purpose and self-rising flour, one Tablespoon at a time. Two additional Tablespoons would bring the weight of the flours to approximately 171g or 6 ounce each. (4) Because this is a very thick dough, use a sturdy pastry bag.

Strawberry Jam Sponge Cake

As I sat down to write up the recipe for this absolutely amazZzing Strawberry Jam Sponge Cake, I suddenly realized all of this month's posts have been more on the sweet than savory side. Yes, I am guilty of sharing mostly desserts (aka foods to satisfy your sweet tooth and soothe your soul). In full disclosure I am also guilty of attempting to convince you some of them are perfectly suitable for enjoying at breakfast! And I will probably try to cause you to rethink how you look at your morning meal again, particularly given THIS cake is made with both strawberry preserves and fresh strawberries. Because in my world both of those things qualify as acceptable breakfast food choices! Does anyone else subscribe to that way of thinking? Or what how about it's after dinner somewhere?

The inspiration for this recipe came from 'Donegal Table: Delicious Everyday Cooking', a new cookbook written by the cousin of the husband of my friend Rose.  Beyond generously sharing this book with me, she will periodically share with us photos of some of the most beautiful, breathtaking places in her home country of Ireland. Giving us proof the grass is really greener on the other side of the pond. Within seconds of receiving these borderline surreal photos, someone will almost instantly respond with 'my bags are packed, when are we leaving?'. While I genuinely believe we will all travel together to County Mayo and Donegal someday, making a recipe coming from Donegal let me and my imagination vicariously travel there.

While we are months away from having access to an overabundance of ripe, fresh strawberries here in the midwest, the quality of strawberries at the grocery stores has increased significantly in the past couple of weeks. And the ones I used in making this Strawberry Jam Sponge Cake were absolutely perfect.

In spite of not ever having made this recipe before I tinkered with it ever so slightly. Although I was a tad reluctant to use baking powder in a cake using self-rising flour, I decided to trust the recipe. I quantified a few drops of vanilla essence to half-teaspoon of vanilla extract and added a quarter-teaspoon of kosher salt to the sponge cake's ingredient list. For the whipped cream, I used the basic ingredient proportions found in Stella Parks's Make Ahead Whipped Cream to ensure my finished decorated cake wouldn't weep before it was served.

I don't know about you, but I find almost any cake made with fresh berries irresistible. 

In keeping with the original recipe, I used aster sugar instead of granulated sugar. However, if caster sugar isn't available or accessible, go ahead and use granulated sugar. You may just need to beat it slightly longer for it to reach a light, fluffy, creamy consistency.

Instead of sifting the self-rising flour, baking powder and salt prior to starting the batter, I waited until it was time to add it in. As far as cake batters go, this is one of those thick, lush ones.  However, if your batter looks a little curdled when you are adding the eggs, don't panic. It will all smooth out when the dry ingredients are blended in.

I debated as whether to use one 8" inch (20 cm) pan or divide the cake batter into two pans. Mostly because I am not very skilled at cutting a cake crosswise. In the end I decided I would use only one pan and stop avoiding things I don't think I am good at. When you start spreading the strawberry preserves on the bottom cut layer of the cake, you realize this cake absolutely must be made in a single pan. It wouldn't taste as delicious if the strawberry preserves weren't allowed to seep into cake's lovely crumb. 

Almost three quarters of a cup of the strawberry preservers were spread to the edges of the bottom layer. I saved a quarter cup to spread thinly on the top of the cake, leaving a no-preserve two inch border.

How you finish this Strawberry Jam Sponge Cake is completely up to you. I decided to pipe the homemade whipping cream on the top and along the edges of the cake before piling up the strawberries in the center.

The recipe for the homemade whipping cream below will give you more than you need, but enough to serve a bowl of it on the side to serve with the cake. Some of us really like freshly whipped cream.

The dusting of confectionary sugar over the top of the cake is another finishing option. The cake is beautiful with or without it.

If you are looking to for a cake to serve for May Day, Mother's Day, with a cup of tea, for dessert, for a celebratory event, or just because, make this Strawberry Jam Sponge Cake. It whips up very quickly, however, it is one of those swoonworthy cakes everyone will think you spent hours making. Don't spoil anyone's perceptions by telling them how easy it is to make.

A couple of weeks ago, I received a mini-Artisan KitchenAide as a gift. I had been wanting one for awhile but for some reason couldn't bring myself to purchasing it as I already owned a larger one and a hand mixer. Had I known what a convenience this mini-version would be, let alone what having two stand mixers at the same time to work with was, I wouldn't have deprived myself. It was the absolutely perfect size for making both the Strawberry Jam Sponge Cake and the homemade whipping cream. 

The ratio of sweetness of the whipping cream and strawberry preserves to the texture of the cake will create the most magical bites of deliciousness in your mouth. This Strawberry Jam Sponge Cake is one definitely on the list to make multiple appearances on my table in the months ahead. And maybe when I take a bite and close my eyes, I can pretend I have been transported to a beautiful countryside somewhere in Ireland. A girl has to dream, has to wish, doesn't she?

Recipe
Strawberry Jam Sponge Cake (a slight variation to the After School Jam Sponge recipe in Brian McDermott's cookbook 'Donegal Table: Delicious Everyday Cooking')

Ingredients
Cake
15 Tablespoons (200 g) unsalted butter, room temperature (recommend Kerrygold)
1 cup (200 g) caster or granulated sugar
4 large eggs, room temperature
200 g self-rising flour (slightly more than 1 1/2 cups)
1 teaspoon baking powder
1/8 teaspoon kosher salt
1/2 teaspoon vanilla
12-16 ounces fresh strawberries
13 ounce jar (approximately 1 generous cup) strawberry preserves or jam
Confectionary sugar for dusting, optional

Homemade Whipped Cream
2 1/4 cups heavy whipping cream
3/4 cup caster sugar (could also use granulated sugar)
1/4 teaspoon kosher salt
1 Tablespoon vanilla

Directions
Cake
1. Preheat oven to 375 degrees (F) or 190 degrees (C). Prepare one 8" (20cm) cake pan with butter and/or baking spray and line bottom parchment paper. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment or in a medium-sized bowl if using a hand mixer, cream the butter and sugar until light and fluffy (approximately 5-6 minutes).
3. Add in the eggs one at a time, beating until each is incorporated.
4. Mix in the vanilla extract.
5. Sift the flour, baking powder and salt over the batter. Mix only until the dry ingredients have been fully incorporated.
6. Scrape the cake batter into the cake pan. Smooth the top of the cake with an offset spatula. 
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Note: Start checking your cake for doneness at the 30 minute mark.
8. Turn the cake out onto a cooling rack and allow it to come to room temperature.
9. Cut the cake in half crosswise. Try your best to get two evenly cut halves. Note: The cake is much easier to cut if the cake has completely cooled and if you use a serrated knife.
10. Place the bottom cake half on a cake platter (cut side up) and spread approximately 3/4 cup of the strawberry preserves over it. Spread it all the way to the edges.
11. Place the top half on, spread 1/4 cup of the preserves on, leaving at least a two inch preserve free border.
12. Pipe the whipped cream around the top and edges of the cake. Fill the center of the cake with cut strawberries. Note: For visual texture, cut the strawberries in halves and quarters.
13. Dust the top of the finished cake with sifted confectionary sugar (optional).
14. Serve and enjoy. Store, lightly covered any leftover pieces in the refrigerator. Note: Don't forget to serve the extra whipping cream on the side.

Homemade Whipped Cream
1. In the bowl of a standing mixer fitted with a whisk attachment, combine the whipping cream, sugar, vanilla, and salt. Mix on medium-low speed to dissolve the sugar (approximately one minute). Then increase speed to medium-high and whip until the cream is thick enough to hold firm peaks (approximately 3-4 minutes).
2. Use immediately or cover and store in the refrigerator for 8 hours. Note: Refrigerate any leftovers in an airtight container for up to a week. Before serving, briefly rewhip to restore it back to its light and silky texture.

Notes: (1) Use 130 g per cup when measuring flour. (2) Choose whipping cream having at least 17% saturated fat). (3) Homemade strawberry preserves would be awesome on this cake, however, in lieu of homemade use the highest quality strawberry preserves you can find. My go-to jarred jam is Bonne Maman.

The magnolia tree on the side of the house in bloom, finally.

Cinnamon Cardamom Bundt Cake

Never have I ever gone to the grocery store to buy a week's worth of groceries. That is up until a few weeks ago. Honestly I wasn't even sure I knew how to buy food for at least a week's worth of meals. For someone who makes a trip to the grocery store every couple of days, or sometimes everyday, the sheer thought of limiting myself to a weekly visit was discombobulating. The idea of having to plan menus for a week not only seemed like way too much work (even for me), but borderline impractical. Between the frequent fluctuations in my food cravings along with being highly influenced by the daily bombardment of recipes appearing in social media, in magazines, and in the hundreds of cookbooks lining my sagging bookshelves, being unable to shift gears midweek validated why I saw this as some sort of insurmountable challenge. For those of you who have successfully and efficiently shopped weekly, you are probably thinking my approach to grocery shopping is some form of lunacy. Because who really wants to spend their limited discretionary time walking down food store aisles, waiting in line at the deli and/or meat counters, standing in checkout lines that never seem to move very quickly, or lugging bags of groceries in more than once a week? I guess I do. It's been my normal ever since college.

Growing up, my father (the one who did all the grocery shopping and apparently most of the meal planning) went on his usual three or four store stop Friday night food shopping excursion. Rarely did he ever venture out for a midweek stop at the grocery store after a long day at work. Unless, of course, we ran out of bread or milk. But those where back in the days when life followed more of a predictable schedule. Dinner at our house was always served at 4:30 p.m. Monday night dinner was generally the leftovers from the big Sunday afternoon meal. The idea of inviting people or friends over for dinner mid-week wasn't something I knew was even possible. Over the course of a couple of weeks, there wasn't a great deal of variability in what we had for dinner. Meaning I could probably still name the ten or so meals I consumed on a regular basis throughout my childhood. Baking only happened on the weekends and/or around the holidays. If you wanted some homemade chocolate chip cookies on a Wednesday, you had to hope there were some leftover over from the weekend (but usually not), wait until Saturday, or hide some in your room. Some of this may explain why I couldn't wrap my head around weekly grocery shopping way back when I first became responsible for preparing my own meals. The inconvenience of multiple weekly trips to the grocery store seemed to be a small price to pay for having flexibility. Thank goodness I only had to endure the throwback way of weekly grocery shopping for only a week.

There are so many incredibly great things about this Cinnamon Cardamom Bundt Cake I don't even know where to begin. And whatever your preferred approach to food shopping might be, you are more than likely to have everything you need in your refrigerator and pantry to make it on a whim. So anytime you get a craving for this bundt cake or want to surprise your friends or family, you don't have to wait until the weekend or make a special mid-week trip to the grocery store. Trust me when I say that once you taste this bundt cake, you will find multiple reasons to make it any day of the week.

If you are looking for a cake to serve as a luncheon or brunch dessert, a book club treat, or yes, even for breakfast, this bundt cake is for you. Or if you want to bring a cake to a meeting or to the home of a friend, this is the bundt cake you want to make. 

There are several things about this Cinnamon Cardamom Bundt Cake which make it different from all of the other Cinnamon Bundt Cake recipes out there. First, it is flavored with a combination of cinnamon and cardomom. Together these two spices work in harmony with one another. The cardomom slightly tempers the spiciness of the cinnamon, and the cinnamon leaves enough room for the flavor of the cardomom to shine through. Second, all of the ingredients are blended together. Which means you don't need to create any swirls in the batter. And lastly, the finishing touch is a butter and cinnamon sugar topping. One somewhat reminiscent of a sugared doughnut. No need to make a confectionary icing or sift confectionary sugar over the top. No, this Cinnamon Cardamom Bundt Cake begs to be finished like a doughnut.

Like most cakes, this one begins with creaming the butter and sugar until light and fluffy. It generally takes about 7-8 minutes for the butter and sugar to achieve this consistency. Eggs are added in one at a time and the vanilla is blended in before you alternately add the dry ingredients (flour, baking powder, salt, cinnamon and cardamom) and milk. The dry and wet ingredients are added in a total of five additions, beginning and ending with the dry ingredients. 

The batter for this bundt cake has a smooth, thick consistency. Remember to carefully prepare your bundt pan before spooning this luscious filling into it. 

The Cinnamon Cardamom Bundt Cake bakes for approximately 55-65 minutes in a preheated 350 degree (F) oven or until a toothpick inserted in the center comes out clean. My baking time was closer to the 65 minute mark.

Allow the bundt cake to rest in the pan for 20 minutes before unmolding.

Brushing melted butter over the slightly warm cake and sprinkling with a sugar-cinnamon mixture, gives the finished cake a perfect sugary crisp edge.

Allow the cake to cool completely before slicing and serving. 

This Cinnamon Cardamom Bundt Cake is light, tender, moist, melt-in-your mouth delicious. In spite of its' sugared finish, it isn't overly sweet. It is nothing short of being one of the most heavenly cakes you will ever taste. And one easily satisfying your sweet tooth. 

The finished look of your Cinnamon Cardamom Bundt Cake will depend on the design of your bundt pan. This bundt pan from NordicWare is my absolute favorite as it turns the simple, humble bundt cake into one having an understated elegance to it.

If your summer plans include formal or informal gatherings, entertaining guests, trips to a VRBO, or weekend stays at the beach houses of friends, this simple to make Cinnamon Cardamom Bundt Cake might end up being your favorite go-to 'desserts' to make, take, and/or serve. Bring this cake as a hostess gift and expect to be invited over again. And while we tend to think of cake as a dessert, this one would work incredibly well served with some fresh fruit for a casual breakfast. What a feast for the eyes this bundt cake would be to wake up to.

Recipe
Cinnamon Cardamom Bundt Cake

Ingredients
Cake
3 cups (390g) all-purpose flour
2 teaspoons baking powder
1 Tablespoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon kosher salt or fine sea salt
1 cup unsalted butter, room temperature
2 cups (400g) granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla
1 cup whole milk

Sugar Coating
4 Tablespoons unsalted butter, melted
1/4 cup (50g) granulated sugar
1/4 teaspoon cinnamon

Directions
Cake and Sugar Coating
1. Preheat oven to 350 degrees (F). Prepare a 10 cup bundt pan using either a baking spray or butter and flour. Set aside.
2. Place the flour, cinnamon, cardamom, baking powder and salt in a medium bowl. Whisk to combine. Set aside.
3. In a standing mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy (approximately 7-8 minutes).
4. Add eggs one at a time, until each is incorporated.
5. Blend in vanilla.
6. Add flour mixture in 3 additions, alternating with milk in two additions. Begin and end with the flour mixture.
7. Pour batter into prepared pan. Smooth out top of the cake with an offset spatula or spoon.
8. Place bundt pan on a baking sheet before placing in the oven. Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean. Note: Midway through the baking process, rotate the baking pan.
9. Let the cake cool in the pan for 20 minutes. Place a cake plate or cake stand on top of the bundt pan and then turn upside down. 
10. Allow the warm cake to rest before before brushing on the melted butter evenly over the cake. Mix together the sugar and cinnamon. Sprinkle liberally over the cake. 
11. Let the cake cool completely before slicing and serving.