Mrs. Esther Lundberg was famous in my home church of Hinsdale Covenant (Illinois) for her baking, most especially her cardamom rolls. My mother said every new bride in the church would receive a visit from her with a basket full of her fresh rolls, but they were also afraid of her because she kept a close watch on their housekeeping skills. She probably didn’t really wear white gloves, but Mother hinted she believed they might be in her Mrs. L’s pocket when she came to call.

This is her recipe that was printed in the Hinsdale Covenant Women’s Cookbook from circa 1968. My copy has long since lost its front and back covers but still lives in a plastic bag on the shelf with my other cookbooks. It has a place of honor there.

Important to remember when attempting to use these instructions that Mrs. Lundberg probably did not have a written recipe. I’m guessing her daughter followed her around the kitchen and attempted to write down what her mother was doing. So this comes with the caveat that you need to do some adjusting to what works in your kitchen (and at your altitude, as I’ve come to learn over the years living in the Mountain West.) For example, the recipe calls for 4 cups of flour. I tend to need almost twice that. So you have to go for the feel of the dough as you’re working it in the bowl. Like the good baker Mrs. Lundberg was.

Here follows the recipe with some of my adaptation notes included. It is not an ultra sweet coffee cake. We best enjoy it warm and with butter. Happy baking. And Merry Christmas while you’re at it.

Esther Lundberg’s Cardamom Coffee Bread

2 cups milk

1 stick butter

1/2 c. sugar

2 eggs, well-beaten

1/2 tsp. salt

4 cups flour or enough for a soft dough (more like 6-8 cups)

6-8 cardamom seeds (I use 2-3 tsp. ground cardamom)

1 loose cake yeast (2 1/4 tsp.)

Scald milk and butter. Cool to lukewarm (important–you kill the yeast if you add it to very hot milk). Dissolve yeast in a little warm water and sugar.

Stir together flour, sugar, salt, cardamom. Add milk, butter, eggs, yeast, and enough flour for a soft dough. (I do some kneading while adding flour to bowl to get to the right feel for the dough.) Cover and let rise. (about 1 1/2 hours)

Punch down 3 times. Turn on board and knead slightly (until it feels right!)

Form into coffee cake, rolls, or rings. Place in butter pans. Let rise about 1 hour.

Bake at 375 degrees until golden brown (I do about 20 minutes uncovered, and 20 minutes or so covered with foil). Brush lightly with melted butter and sprinkle with sugar.