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Preheat your oven to 350 degrees.
Stir the espresso powder into the sour cream.
Whip the sugar and butter together until smooth and doubled in volume.
Add the eggs, one at a time combining well then add the espresso sour cream mixture and the vanilla. Beat until smooth.
Meanwhile in a separate bowl, whisk together the flour, baking powder, salt and cardamom. Add to the wet mixture and beat until combined.
Pour into a non-stick Bundt pan and bake for 1 hour and 15 minutes.
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