Poppy Seed Cake

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"Can be done with miniature loaf pans, which are about 2" x 4", for freezer storage, small families, or as gifts. Don't know the source for this recipe; I've had it long before seeing the Otis Spunkmeyer muffins. The glaze is a nice touch."

Roseanne

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Ingredients

  • Cake:
  • 1 cup (2 sticks) room temperature butter or margarine
  • 1 1/2 cups granulated sugar
  • 1 ounce (3 1/3 tablespoons) poppy seeds
  • 1 cup buttermilk
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • (Note: Substitute 1-12.5 oz can poppy seed filling + 1 cup sour cream
  • for the poppy seeds and buttermilk, if desired)
  • Set aside:
  • 1/2 cup sugar mixed with 1 tablespoon cinnamon
  • Creamy Glaze:
  • 1/3 cup butter or margarine
  • 1 1/2 teaspoon vanilla
  • 2 cups powdered sugar
  • 2 to 4 tablespoons hot water

Preparation

Step 1

Cake:

Grease and lightly flour a Bundt, or angel food, cake pan. Soak poppy seeds in buttermilk for 15 minutes. Cream together the butter and 1 1/2 cups sugar, then beat with electric mixture until fluffy. Add buttermilk, poppy seeds and vanilla, again beating to keep mixture fluffy. Separate the eggs, beating yolks into the butter mixture, and whites into a bowl for beating. Sift together flour, baking powder, soda and salt. Add to butter mixture gradually, beating well after each addition.

Beat egg whites till stiff. Gently mix/fold into the cake mixture. Pour half of cake mixture into cake pan. Sprinkle half of sugar/cinnamon powder over it. Add the rest of the cake mixture and sprinkle the rest of the sugar/cinnamon. Bake 1 hour 15 minutes at 350 F, or until cake tester inserted in center comes out clean. Cool. Frost with Creamy Glaze (see below), or dust with confectioner's sugar.
(Can be done with miniature loaf pans, which are about 2" x 4", for freezer storage, small families, or as gifts. Don't know the source for this recipe; I've had it long before seeing the Otis Spunkmeyer muffins. The glaze is a nice touch.)

Creamy Glaze:

Heat margarine in saucepan until melted. Stir in powdered sugar and vanilla. Sir in water, 1 tablespoon at a time, until glaze is of the desired consistency. Glazes a 10-inch chiffon or angel food cake or a 12-cup bundt cake.

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