Almond-Poppy Cake
Yield
8 servingsPrep
10 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
white |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 ½ | cup |
butter
salted, softened |
|
| ½ | cup |
sour cream
|
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
amaretto liqueur
|
*
|
| ⅓ | cup |
poppy seed
|
*
|
| ¼ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
white |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 355 | ml |
butter
salted, softened |
|
| 118 | ml |
sour cream
|
|
| 2 | large |
eggs
|
|
| 79 | ml |
amaretto liqueur
|
*
|
| 79 | ml |
poppy seed
|
*
|
| 59 | ml |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour 2 loaf pans.
In a large bowl, with an electric mixer, blend flour, sugar, salt and baking powder on low until all ingredients are well mixed.
Add butter, sour cream, and 3 eggs.
Mix on medium until dry ingredients are moistened and beat on high 2 minutes then scrape bowl.
Add remaining 3 eggs, one at a time, alternating with amaretto.
Beat well after each addition.
Blend in poppy seeds on low speed.
Pour batter into prepared pan and bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes and invert cake onto a rack to cool.
When cake has cooled completely, lightly dust top with confectioners' sugar.
