Cardamom Espresso Potato Cakes

10 servings

Cardamom Espresso Potato Cakes

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

Filling:
• 1/3 cup (80 mL) packed brown sugar
• 3 tbsp (45 mL) chopped pecans
• 2 tbsp (30 mL) each: dried cherries, dried blueberries
• 2 tbsp (30 mL) diced dried apricots
• 1/4 tsp (1 mL) ground cardamom
Cake Batter:
• 1-3/4 cups (425 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2.5 mL) cardamom
• 1/4 tsp (1 mL) salt
• 3/4 cup (175 mL) butter, softened
• 3/4 cup (175 mL) packed brown sugar
• 3 eggs
• 1 tbsp (15 mL) vanilla
• 2 tsp (10 mL) instant espresso powder or coffee granules
• 1 cup (250 mL) mashed Ontario potatoes, cooled

Instructions

Filling:
1. In bowl, combine sugar, pecans, cherries, blueberries, apricots and cardamom; set aside. In another bowl, whisk together flour, baking powder, soda, salt and cardamom.
2. In large bowl, beat together butter and brown sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. In small bowl, combine vanilla and espresso powder. Add to butter mixture. Alternately beat in flour mixture and mashed potato making 3 additions of flour and 2 of potato until smooth and well combined. Spoon 2/3rds of the batter among 10 greased Yorkshire pudding pans or 6 greased mini bundt pans. Sprinkle with filling mixture. Spoon remaining batter over top, spreading evenly.
3. Bake in 350°F (180°C) oven 20 minutes or until cake tester inserted in center comes out clean.