I made this cake for our shoot last Sunday. I don't often bring breakfast to shoots but since it was a Sunday and we were all working, it felt like a nice treat was in order. I was talking with a friend about cardamom and pistachio and how much we love the combination on yogurt with a little bit of dark honey. That is how the idea for this cake came about. It is a really simple coffee cake. It is not too sweet and the rye flour and whole-wheat pastry flour make it a little dense and a little nutty. So happy Monday friends! Have a great week!
Cardamom Pistachio Coffee Cake
1 tsp. organic vanilla
1 cup of rye flour
1-cup whole-wheat pastry flour
1 tsp. cardamom
1tsp. baking powder
1 tsp. baking soda
1-cup heavy cream
1/2-cup brown sugar
3tlb spoon butter melted
1/2 cup chopped pistachios
1 tsp fresh grated cinnamon
Mix butter sugar
Add eggs and vanilla and mix well.
Sift together in another bowl, the flour salt, baking soda baking powder and cardamom.
Add the sifted ingredients to the wet mixture and slowly add the cream. Mix well.
Pour half of the batter into a greased round baking pan
Sprinkle 1/2 of the topping over the batter mixture in the cake pan.
Add the remaining patter on top and sprinkle the rest of the topping over the batter.
Top with roughly chopped pistachios.
Bake at 350 degrees for 35 minutes or until done.