A couple of my friends love throwing epic dinner/potluck parties, the kind where you eat, sit, drink, talk, play games, etc. (lather, rinse, repeat) for hours. I’m pretty sure I’ve rarely left before around 2am. They are just awesome parties in great company and always with tasty food and drinks. They are awesome even when deep-frying the turkey nearly results in a large fire and multiple injuries (nearly being the key word, but that is another story for another time).
One of these dinner parties was an epic chicken-and-waffles party. I mean so many waffles it was outrageous, and some of the best fried chicken I’ve ever eaten. Anywho, we wanted some of the waffles to stay on the sweet side, so I was tasked with bringing berries and whipped cream. I love cardamom so I decided it would be cardamom whipped cream. Cardamom is thebomb.com. I know I talked about it before, but seriously, get on the cardamom train. It’s at once warm and spicy and sweet and refreshing. It goes well in both savory and sweet dishes, and I think it works for any season. I’ve needed an excuse to make that whipped cream again. I found it with this Greek yogurt cake that I brought into work for “breakfast” (sorry for swearing, mom) today, and to celebrate my friend Katie’s birthday.
In the midst of a very heavy and sad week, the mini birthday celebration we had for Katie this morning was certainly a much-needed bright spot. The cake just sweetened the pot. It was moist and delicious, just sweet and just spicy enough to perk up our morning. Easy and tasty, now that’s a useful cake to have in your bag of tricks.
Greek Yogurt Cake with Cardamom Whipped Cream
What you’ll need:
Greek Yogurt Cake:
- 2 c all-purpose flour (I used whole wheat because that’s what we had)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher (or other coarse) salt
- 1 c whole/low-fat Greek yogurt (mine was Fage 2% because that’s what was available)
- 1/4 c honey
- 1 1/2 sticks of unsalted butter (room temperature)
- 1 c sugar
- 3 eggs (room temperature)
- 2 tsp vanilla extract
- Optional: lemon or orange zest and a few squeezes of juice would be an awesome addition, I think I’ll try that next time
Cardamom Whipped Cream (other than the cream, everything else is to taste so adjust as desired)
- 1 pt heavy whipping cream (make sure this is still cold when you’re ready to whip)
- ~9 green cardamom pods
- ~1 tsp vanilla extract
- ~1 tsp powdered sugar
Make the Cake:
- Preheat oven to 350°F and prepare your pan. The original recipe calls for a 9″x2″ spring form pan, but I only had a 9″x1.5″ cake pan. I buttered and floured the pan and then cut a parchment paper round to fit at the bottom like so:
- Combine your dry ingredients (flour, salt, baking powder and soda) and stir them all together to combine well. Stir your honey and yogurt in a separate bowl and mix well.
- In a large bowl, cream your butter and sugar with a hand mixer (or use a stand mixer if you are so lucky to have one).
- Beat your eggs into the creamed butter/sugar combo one at a time. After they’re all in there, beat in your vanilla. Quick tip: crack your eggs into a separate bowl before adding them, that way you can catch any shell that might try and join the cake party.
- From here you’re going to alternate between adding your yogurt/honey combo and your dry ingredients to the egg/sugar/butter mixture. Start by adding about a third of the yogurt, beat that in until combined, and then about a third of your dry ingredients until combined.
- Do the same with your second third of yogurt then flour and then the final third of each mixture. (Note: if you are adding in zest or some juice from a lemon/orange, do so now)
- Eat some of the batter. It is delicious.
- Pour your batter into your baking dish of choice (and if you’re me, have an internal “oh no this might spill over moment” and put a baking sheet underneath on the bottom rack of the oven).
- Pop that sucker in the oven and let it bake for 30-45 minutes. Check in on it after about 30, mine ultimately needed closer to 45 minutes before a knife came out clean.
Make the Whipped Cream:
- If you have a spice grinder, grind up the cardamom pods whole. If you don’t (like me) pop them into your mortar and pestle those hulls open. (Is “pestle” a verb? Who knows.). Pull the hulls out of the mortar and make sure all the seeds are in the bowl.
- Grind grind grind with your pestle until those seeds are finely ground. Pop them in the bottom of a large bowl and throw your vanilla and initial teaspoon of powdered sugar.
- Add your *cold* (this is important) cream and beat away with your hand mixer (or, again, a standing mixer if you have one). Start it on low to get the cream to thicken up a bit and then crank it all the way up to high. Don’t start on high, otherwise you’ll have some lovely cardamom-scented cream splattered about. Continue to beat on high until the cream has firmed up into your desired whipped cream texture! Taste throughout and add more sugar/vanilla/cardamom as desired to taste.
All that comes left is assembly! I spread most of the whipped cream on top like frosting, or you could serve a large dollop of it on the side (or both!)
This cake was super good, and I’ll definitely be making it again. Don’t ask questions, just make this cake. Or make the whipped cream just for the hell of it (I later put some in my coffee…it is Friday, after all!). But really, make this cake.