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• Baking spray
• 2 cups all-purpose flour
• 2 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 sticks (1/2 pound) unsalted butter, at room temperature and cut into 12 chunks
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• Confectioners' sugar, for dusting (optional)

1. Set the oven rack in the middle position and heat the oven to 350 degrees. Spray a 10-inch Bundt pan with nonstick baking spray and set aside.
2. In a large bowl, whisk the flour, cardamom, baking soda, and salt and set aside.
3. With a hand-held or standing mixer, cream the butter and sugar at medium-high speed until pale and fluffy, about 3 minutes, then use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the vanilla, beat well, and scrape the bowl again.
4. Reduce mixer speed to low and add about a third of the flour mixture, followed by 1/2 cup of sour cream, mixing after each addition until just incorporated, about 5 seconds. Repeat, using half of the remaining flour mixture and the remaining 1/2 cup of sour cream. Scrape down the sides of the bowl again and add the remaining flour mixture; increase mixer speed to medium-low and mix until batter is thoroughly combined, about 15 seconds.
5. Use the spatula to scrape the batter into the pan and smooth the top. Bake until golden brown, the edges of the cake are just pulling away from the pan, and a toothpick inserted into the cake comes out clean, about 40 minutes (do not overbake).
6. Place the cake on a wire rack and cool for about 10 minutes; turn the cake out, place it right side up onto the rack, cool to room temperature, dust with confectioners' sugar, if desired, slice, and serve.

tags: vegetarian

source: http://www.boston.com/bostonglobe/magazine/articles/2008/09/07/nice_and_easy/ Boston Globe Magazine September 7, 2008 source: Describe the new page here.