Delicious - however, a 10" decorative tube pan is way too small. Don't fill your pan any more than 1/2 as the cake rises a lot. I just made a few extra smaller cakes with the leftover batter.
German Poppy Seed Cake
More From Sunset
Amount per serving
- Calories: 327
- Calories from fat: 44%
- Protein: 5g
- Fat: 16g
- Saturated fat: 8g
- Carbohydrate: 43g
- Fiber: 1g
- Sodium: 328mg
- Cholesterol: 85mg
- 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
- 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.
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