German Poppy Seed Cake

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.

Yield:

Makes 16 servings

Recipe from

Nutritional Information

Calories 327
Caloriesfromfat 44 %
Protein 5 g
Fat 16 g
Satfat 8 g
Carbohydrate 43 g
Fiber 1 g
Sodium 328 mg
Cholesterol 85 mg

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

Preparation

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.

Note:

Joni Schaper, Lancaster, California,

November 1997