• RECIPES

Recipe Directions

1. Preheat the oven to 160°C. Lay the base of a rectangular pan 28 X10 cm with greaseproof paper.

2. In a large bowl, mix the butter and brown sugar. Add the sour cream, the vanilla, the eggs and beat until the ingredients are homogenous. Add the flour, baking powder, cinnamon, cardamom and salt. Stir the coffee slowly, being careful not to overdo it with the beating.

3. To make the caramel: In a bowl, mix the brown sugar with the cinnamon, flour and butter with your fingers until you have a mixture like crumbs.

4. Pour half of the cake mixture into the prepared pan. Sprinkle half the cinnamon caramel over the mixture. Then, gently whip the cream cheese and pour it evenly over the layer of caramel. Pour the rest of the cake mixture over the cream cheese in an even layer. Pour the rest of the caramel mixture on top.

5. Bake in the oven for 50-60 minutes or until a knife dipped in the center comes out clean. Let the cake cool for 30 minutes, then turn it over on a board and at the end turn it back up again on a serving platter.

6. Serve the cake slightly warm or at room temperature.