Finnish Buttermilk Cake

Finnish Buttermilk Cake

Finnish Buttermilk Cake

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  • Butter and flour, for pan
  • 2 1/2 cups all-purpose flour
  • 1 1/3 cups sugar
  • 1 teaspoon fresh-ground cardamom (see note)
  • 1 tablespoon orange zest
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted and cooled
  • 1 1/2 cups buttermilk (see note)
  • Powdered sugar, for dusting (optional)


Preheat oven to 350˚F. Lightly butter and flour a 9-cup or 10-cup (23 cm) Bundt pan.

Whisk together flour, sugar, cardamom, orange zest, baking powder, baking soda and salt. Make a well in the dry ingredients and slowly whisk in butter, followed by buttermilk; beat until smooth. Pour into the prepared pan and bake for 1 hour, or until a fine skewer comes out clean.

Cool for 15 minutes, then gently loosen the cake from the pan and invert onto a wire rack. Cool completely. Dust with powdered sugar before serving.

Special notes:

If you are using cardamom that you purchased ground, you might like to add an extra 1/2 to 1 teaspoon, as the flavor fades quickly after grinding.

Plain kefir can be substituted for similar results.

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