Poppy Seed Tea Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 4 | each |
egg yolks
|
*
|
| ¼ | cup |
poppy seed
|
*
|
| 2 | cups |
cake flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
sour cream
|
|
| 4 | each |
egg whites
stiffly beaten |
*
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 4 | each |
egg yolks
|
*
|
| 59 | ml |
poppy seed
|
*
|
| 473 | ml |
cake flour
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
sour cream
|
|
| 4 | each |
egg whites
stiffly beaten |
*
|
| 5 | ml |
almond extract
|
*
|
| 5 | ml |
cinnamon
|
|
Directions
Preheat oven to 350℉ (180℃).
Butter a tube pan and lightly dust with flour.
Cream butter, sugar, egg yolks and poppy seeds.
Sift together flour and baking soda. Add flour mixture and sour cream alternately to creamed mixture, beginning and ending with flour mixture, combine egg whites, almond extract and cinnamon and fold into batter.
Pour into tube pan. bake one hour or until cake tester comes out clean.
Cool on cake rack.
