Sour Cream Poppyseed Tea Loaf
Poppyseed Tea Loaf recipe
Yield
16 servingsPrep
10 minCook
1 hrsReady
1 1/6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
poppy seed
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
poppy seed
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
almond extract
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour 10 inch Bundt pan.
In large bowl of electric miser, cream butter and sugar.
Add eggs, one at a time.
Add poppyseeds.
Combine dry ingredients and add to creamed mixture, alternately with sour cream.
Add flavorings and turn into baking pan and bake 1 hour.
