These cardamom espresso cakes are a fun dessert to sneak in some veggies! Ontario potatoes give these cakes a little body to balance the spices and dried fruit in the batter.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 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
- 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
- In bowl, combine sugar, pecans, cherries, blueberries, apricots and cardamom; set aside. In another bowl, whisk together flour, baking powder, soda, salt and cardamom.
- 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.
- Bake in 350°F (180°C) oven 20 minutes or until cake tester inserted in center comes out clean.
This recipe was kindly provided by the Ontario Potato Board.