 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Poppy seeds are the key ingredient to this German cake recipe. When Mom pulled out the German poppy seed cake recipe, we knew it was a special occasion, says recipe developer Joni Schaper. Ingredients:
about 1 cup (1/2 lb.) butter or margarine, at room temperature |
about 2 1/2 cups all-purpose flour |
1/2 cup (about 2 1/2 oz.) poppy seed |
1 cup buttermilk |
2 teaspoons almond extract |
4 large eggs, separated |
2 cups sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon ground cinnamon |
Directions:
1. Butter and flour-dust a 10-inch decorative tube pan.
2. In a small bowl, mix poppy seed, buttermilk, and almond extract.
3. In a deep bowl, beat egg whites with a mixer on high until foamy. Continue beating and gradually add 1/4 cup sugar. Beat until whites hold stiff, shiny peaks.
4. In another bowl, using unwashed beaters, beat 1 cup butter and 1 1/2 cups sugar on high speed until light and fluffy. Add egg yolks and beat until well blended. Stir in poppy seed mixture.
5. Mix 2 1/2 cups flour, baking powder, baking soda, and salt.
6. Add dry ingredients to batter; beat slowly to blend. Mix at medium speed.
7. Fold in beaten whites until blended.
8. Mix 1/4 cup sugar and cinnamon. Pour half the batter into pan. Sprinkle with half the cinnamon mixture. Add remaining batter and sprinkle with remaining cinnamon mixture. Holding a knife vertically, draw blade through batter around tube.
9. Bake in 350° oven just until cake springs back when lightly pressed in center, 1 to 1 1/4 hours.
10. Cool in pan 15 minutes. Invert cake onto a plate. Serve warm or cool.
|
|