Strawberry Poppy Seed Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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The only way to make this tasty cake better is to pair it with a creamy scoop of vanilla ice cream or a warm cup of coffee. Strawberry Festival of Maine Ingredients:
1/2 cup butter, softened |
2/3 cup sugar |
1 egg |
2 teaspoons grated lemon peel |
1-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons poppy seeds |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sour cream |
filling: |
2 cups sliced fresh or frozen strawberries, thawed and drained |
1/3 cup sugar |
2 teaspoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground nutmeg |
glaze: |
1/3 cup confectioners' sugar |
2 teaspoons 2% milk |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon peel. Combine the flour, poppy seeds, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
2. Transfer to a greased and floured 9-in. springform pan; spread batter slightly up sides of pan, forming a well. Combine filling ingredients; spoon into the well. Bake at 350° for 30-35 minutes or until crust is golden brown. Cool for 10 minutes before removing from pan to a wire rack.
3. In a small bowl, combine confectioners' sugar and milk; drizzle over cake. Serve warm. Yield: 12 servings.
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