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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I tasted this cake while visiting a friend in South Dakota. The memory of it stayed with me for years, until I finally called and asked her for the recipe. It was her motherâs recipe, and she was glad to share it. Iâve made it often since then, and itâs always a hit. Sometimes Iâll sprinkle the cake with powdered sugar, and slices are also good spread with butter. Ingredients:
2/3 cup butter, softened |
1 cup sugar |
3 eggs, separated |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons poppy seeds |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
filling: |
1/3 cup packed brown sugar |
4 teaspoons ground cinnamon |
1/2 teaspoon instant coffee granules |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in vanilla. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
2. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour half of the batter into a greased 13-in. x 9-in. baking pan.
3. Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
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