SOUR CREAM-POPPY SEED CAKE
Wow the crowd with our Sour Cream-Poppy Seed Cake recipe! Smooth and sweet, this Sour Cream-Poppy Seed Cake will definitely stand out on the dessert table.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 16 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Beat all ingredients except poppy seed in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in poppy seed.
- Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min.; loosen cake from side of pan. Gently remove cake from pan; cool completely on wire rack.
Nutrition Facts : Calories 170, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5667 g, Sugar 0 g, Protein 3 g
UKRAINIAN SOUR CREAM POPPY SEED CAKE
This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.
Provided by Olga D
Time P1DT2h30m
Yield 12
Number Of Ingredients 18
Steps:
- Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
- Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 59.9 g, Cholesterol 115.4 mg, Fat 13 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 241.4 mg, Sugar 35.1 g
SOUR CREAM POPPY SEED CAKE
This cake is delicious enough to serve at a special dinner or take to a potluck, the added orange juice and sour cream takes this cake to another level, try to use fresh juice for this, for greasing pan see recipe #78579
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Grease and flour a 10-inch tube pan.
- In a large bowl combine the cake mix with pudding mix.
- Add in oil, eggs, sour cream and orange juice; beat on low speed until blended.
- Increase to medium speed and continue beating for another 2 minutes.
- Mix in orange zest and poppy seeds.
- Pour the batter into prepared pan.
- Bake for about 50 minutes or until the cake test done.
- Cool in pan for 15 minutes.
- Remove from pan and cool completely.
- Sprinkle with confectioners sugar if desired before serving.
SOUR CREAM POPPY SEED CAKE
With origins in Hungarian cuisine, this is a yummy delicate white cake dotted with an abundance of poppy seeds and topped with a rich cream cheese icing.
Provided by Gingerbee
Categories Dessert
Time 40m
Yield 2 8" layers
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Prepare desired pan (s)-two 8" layer pans or a 13 x 9 x 2" sheet pan or an 8" ring pan by buttering well and dusting lightly with flour.
- Cream butter and sugar.
- Beat in egg yolks thoroughly.
- Add vanilla.
- Sift together flour, baking soda, and salt in a small bowl.
- Alternately add dry ingredients and sour cream to the butter mixture, mixing well after each addition.
- Keep mixing until very smooth.
- Stir in poppy seeds until evenly distributed.
- By hand, using a spatula, fold in stiffly beaten egg whites, carefully incorporating them into the batter.
- Pour into prepared pan (s).
- Bake at 350 degrees for 25-30 minutes for layers, 35-40 minutes for sheet, 50-55 minutes for ring.
- Watch carefully.
- Cake should pull from sides of pan, and a toothpick should come out clean from the center.
- Cool for 5 minutes in pan, then turn and release onto rack, cooling completely before finishing.
- For Icing: Soften butter and cream cheese at room temperature for a few hours.
- Beat cream cheese and butter together with an electric mixer until they are completely incorporated and the mixture is very light and creamy.
- Mix in sifted powdered sugar, 1 cup at a time, beating well after each addition.
- Chill icing in a bowl covered with plastic wrap for about 1 hour before spreading.
POPPY SEED SOUR CREAM CAKE
Make and share this Poppy Seed Sour Cream Cake recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Cut a piece of wax paper to fit the bottom of a 10" tube or bundt pan. In a large bowl, combine flour. salt, and poppy seeds. in another bowl, combine butter and 1 cup sugar, beat until light. Add egg yolks and beat well. mix in baking soda, sour cream and vanilla alternately with the flour and poppy seeds. Beat egg whites tyill stiff, mix in the remaining sugar. Fold white mixture into batter. pour batter into pan. Bake 250 for 1 hour or more.
POPPY SEED CAKE III
A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.
Provided by Anne Fikaris
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
- In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g
POPPY SEED CAKE
As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON POPPY SEED SOUR CREAM CAKES
From the Canadian Living Test Kitchen, another wonderful recipe - make this one in mini bundt pans for a decadent presentation, or use a regular bundt pan, or a 9"x5" loaf pan.
Provided by Katzen
Categories < 60 Mins
Time 1h
Yield 8 small bundt pans, 8 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.
- In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan.
- Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack.
- Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
- Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.
Nutrition Facts : Calories 550.9, Fat 29.5, SaturatedFat 17.2, Cholesterol 161.5, Sodium 310.1, Carbohydrate 66.2, Fiber 1.5, Sugar 40.8, Protein 7.4
SOUR CREAM PISTACHIO POPPY SEED CAKE
Make and share this Sour Cream Pistachio Poppy Seed Cake recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In large mixing bowl with electric mixer on low speed beat together; cake mix, pudding mix, eggs, sour cream, oil and water just to moisten, scraping sides of bowl often.
- Beat on medium speed 2 minutes.
- Stir in poppy seed.
- Spoon into greased and floured 10-12-cup fluted tube pan.
- Bake at 350°F for 50 to 55 minutes or until toothpick inserted near center comes out clean.
- Cool 10 minutes; loosen cake from side of pan with knife.
- Gently remove cake from pan.
- Cool completely on wire rack.
- When cool, combine powdered sugar and enough milk to make glaze and drizzle over top and down sides.
Nutrition Facts : Calories 467.8, Fat 25.4, SaturatedFat 6.2, Cholesterol 96, Sodium 386.3, Carbohydrate 54.9, Fiber 0.9, Sugar 35.1, Protein 6.2
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