German Poppy Seed Cake

350° 1-1 ¼ hours. Cool in pan 15 minutes before removing.

1 cup butter

@ 2 ½ cups flour

½ cup poppy seeds (2 ½ oz.)

1 cup buttermilk

2 tsp. almond extract

4 eggs – separated

2 cups sugar

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 T. cinnamon

  1. Butter and flour tube pan
  2. In small bowl, mix poppy seeds, buttermilk and extract
  3. Beat egg whites on high until foamy, gradually add ¼ cup sugar until stiff shiny peaks.
  4. Using same beaters in another bowl, beat butter and 1 ½ cup sugar until light and fluffy. Add yolks—blend well. Stir in poppy seed mixture.
  5. Mix together dry ingredients and add to batter and beat slowly on medium to blend.
  6. Fold in egg whites.
  7. Mix ¼ cup sugar with cinnamon. Pour ½ batter into pan. Sprinkle with ½ cinnamon mixture. Add remaining batter followed with remaining cinnamon. Holding a knife vertically, draw blade through batter around tube.

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