Poppyseed Cake

About

A Wintner family tradition, this is the perfect cake that pleases everyone: it's moist but light with just the right level of sweetness, and it has a delicious golden-brown caramelized top. Kind of like pound cake, but better! It's baked in a bundt pan for even baking and easy slicing (a loaf pan works too though).

Servings

12, or more like 8-10 if you cut generous slices like Grandma Sue

Prep time

20-30 min

Cook Time

50-60 min

Ingredients

  • 1 c butter or margarine, softened
  • 1 1⁄2 c sugar
  • 1 c Solo Poppy Seed Cake and Pastry Filling
  • 4 eggs, separated
  • 1 c dairy sour cream
  • 1 tsp vanilla
  • 2 1⁄2 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • confectioners sugar, for dusting (optional)

Supplies

  • electric handheld or standing mixer
  • 10-inch bundt, springform, or loaf pan
  • extra bowl(s)
  • oven

Allergens

This recipe contains dairy, eggs, and gluten. Non-dairy sour cream may work, but egg and flour replacements can be finicky. If experimenting with gluten-free flours, stick to drier ones, like cassava, which shouldn't impact the dry-wet balance too much.

Instructions

1

  • oven
  • pan of choice
  • butter or oil spray
  • flour
  • eggs

Preheat oven to 350° F.

Grease and flour pan and set aside.

Separate 4 eggs into yolks and whites; set aside.

Source: Once Upon a Chef

2

  • 1 c butter or margarine, softened
  • 1 1⁄2 c sugar

To soften butter, either leave out for 15-30 min at room temperature, or microwave for 15 sec. Whip butter by itself in electric mixer for 2 min. Add sugar and beat for another 3 min, or until light and fluffy.

note: use paddle attachment!

Source: Once Upon a Chef

3

  • 1 c poppyseed filling
  • 4 egg yolks
  • 1 c dairy sour cream
  • 1 tsp vanilla

Add poppy filling and beat until blended.

Beat in egg yolks, 1 at a time, beating well after each addition.

Add vanilla and sour cream and beat just until blended.

Source: Once Upon a Chef

4

  • 2 1⁄2 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt

Stir flour, baking soda and salt until mixed.

Add to poppy mixture gradually, beating well after each addition.

Source: Once Upon a Chef

5

  • 4 egg whites

Beat egg whites (in separate bowl) with electric mixer until stiff peaks form. Fold (gently stir) beaten egg whites into batter.

note: use the whisk attachment!

Source: Sweets & Thank You

6

  • the mixture!
  • prepared pan
  • oven
  • wire rack or stove

Bake 55 to 65 minutes or until cake tester comes out clean. (Top should be golden but not dark at all; err on the side of underbaking.)

Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

Source: Once Upon a Chef

Storage

Wrap in foil or container and keep out or in the fridge. If it dries out, get it a little wet and put it in the microwave or toaster oven to soften up again. Sue always has some in her freezer for whenever her grandchildren are around. It's never sat in her freezer for longer than a few months... but it probably could.