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Filled Poppy Seed Cake with Butter Cream Topping

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Filled Poppy Seed Cake with Butter Cream Topping recipe

YIELD

24 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

dough
1 237
CUP ML SUGAR
1 237
CUP ML BUTTER
or margarine
1 1
LARGE MEDIUM EGGS
3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
up to 4 cups
2 ½ 13
TEASPOONS ML BAKING POWDER
filling
1 1
MEDIUM MEDIUM EGGS
79
CUP ML CREAM OF WHEAT CEREAL
cereal *
2 ½ 591
CUPS ML WATER
1 237
CUP ML POPPY SEED
ground *
1 237
CUP ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML BUTTER
topping
1 237
CUP ML BUTTER
or margarine
1 ½ 355
CUPS ML SUGAR
2 473
2 3E+1
TABLESPOONS ML MILK

Directions

Dough: Combine ingredients for dough. Should be very stiff.

Press into bottom of a springform pan.

Filling: Make cereal with water and wheatlets.

Pour over remaining ingredients and mix well.

Pour over base in pan.

Topping: Mix ingredients to a crumbly consistency and crumble over filling in pan.

Bake at 350℉ (180℃) F for 1 hour.

Drizzle with icing if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 2123 42% from fat
 % Daily Value *
Total Fat 99g 152%
Saturated Fat 61g 306%
Trans Fat 0g
Cholesterol 345mg 115%
Sodium 718mg 30%
Total Carbohydrate 99g 99%
Dietary Fiber 4g 17%
Sugars g
Protein 40g
Vitamin A 61% Vitamin C 0%
Calcium 13% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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