Crème Fraiche & Cardamom Coffee Cake
• 1/2 cup firmly packed golden brown sugar
• 1/2 cup chopped pecans
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1 cup Bellwether Farms crème fraîche
• 1 1/2 teaspoons maple extract (vanilla can be substituted)
Preheat oven to 350°F. Grease 9 or 10-inch pan; dust with flour. Mix first 3 ingredients in small bowl; set aside.
Sift flour, baking powder and baking soda into medium bowl. In a mixer, beat butter and 1 1/2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating just until combined after each addition. Mix the crème fraiche and maple extract together then add to mixer. Add flour mixture and mix until blended. Spoon half of batter into prepared pan. Sprinkle half of brown sugar mixture over and swirl gently into batter, using small knife. Spoon remaining batter over and sprinkle remaining brown sugar mixture over the top.
Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn out cake onto rack and cool completely. Wrap or cover and store at room temperature.