Poppy seeds are used in many food preparations, in cooking and baking.   Dried poppy seeds are not exactly something one would like to snack on, but once used in breads, cakes, salad dressing, etc, it enhances the texture and flavor of the dish.

I personally like onion rolls sprinkled with poppy seeds, Poppy Seed Cake, and Poppy  Seed Roll (Zavyvanets – in Ukrainian).

Today I will share a recipe for a Poppy Seed Cake.

This recipe is quite easy, since it calls for a can of ready made Poppy Seed filling, unlike when my mom was baking with poppy seed, she had to prepare her own filling from scratch, which was a long process.

She cooked the poppy seeds, then she drained it well, then grind it twice on a fine blade.  After that she would flavor it, and finally it was ready to be used for baking.

Aren’t you glad Solo does all this hard work for us?  I sure am!

Ingredients:

• 3 eggs, separated
• 1/2 cup granulated sugar
• 1/2 cup canola oil (or any vegetable oil)
• 1 cup lukewarm milk
• 1 can (12.5 oz) Poppy Seed Filling (by Solo)
• 2 tsp Vanilla extract
• 1 cup all purpose white flour
• 1 tsp baking powder
• 1 tsp baking soda

Directions:

1. Separate egg yolks from egg whites.
2. Set the egg whites aside.
   
3. In a large bowl, add 3 egg yolks and 1/2 cup sugar.
4. Beat well until light and fluffy (it will resemble vanilla pudding).
5. Add in oil, and mix well.
6. Mix in the Poppy Seed filling.
7. Add milk and Vanilla extract, and mix one minute longer.
8. In a separate bowl, combine the flour with the baking soda and baking powder.
9. Gradually mix it into the batter.
10. Whip the egg whites until soft peaks form.
11. Fold into the batter, evenly.
12. Preheat the over to 325 degrees F.
13. Grease well a 9 x 13 x 2 sheet cake pan, and dust it lightly with flour.
14. Pour the batter into the pan.
15. Bake 35-40 minutes, or until tooth pick inserted in the middle comes out clean.
16. Remove from the oven, and cool in the pan, for 10 minutes.
17. Invert it from the pan onto a wire cooling rack, to cool completely.
18. Cut into serving pieces, and dust the tops with powdered sugar, before serving.

Enjoy!

Apricot Cake is a must in our dessert selection, especially when our sons are visiting for the holidays. They enjoy most of my baked goods, but this one is their favorite, maybe because it is not readily found in bakeries or restaurants.  A friend of mine, who is not a big fan of apricots, gave this cake her vote.

Cake Ingredients:

• 1 cup sugar
• 1 cup butter, softened
• 3 egg yolks
• 1 whole egg
• ½ cup heavy cream or sour cream
• 3 cups flour
• 3 tsp. Baking powder
• Pinch of salt
• 1tsp. Vanilla or Rum extract
• 2 cans of Apricot filling (Baker or Solo brand)

Streusel Ingredients:

• ½ cup flour
• ¼ cup butter
• 1/8 cup sugar
• ¼ tsp. Vanilla extract
• Pinch of salt

Directions:

1. In a large mixing bowl mix well the sugar and butter, until creamy.
2. Add the egg yolks, egg and sour cream.
3. Mix well until creamy and lemon color.
4. Add flour, baking powder, salt and extract.
5. Mix well.
6. Grease and flour a 12×18 cake pan.
7. Spoon the batter into the pan, and spread it out evenly.
8. Spread the apricot filling over the batter.
9. Prepare the streusel crumbs, by combining all ingredients, mix with a pastry blender, until chunky crumbs are formed, and sprinkle evenly over the filling.
10. Bake in preheated oven at 350 degrees, for 25-30 min.
11. Cool the cake in the pan.
12. Cut into small serving pieces, and remove into a serving platter.

Tip: For variation, I also use Almond filling, made by Baker Fine Dessert Filling, or by Solo, depending on which brand I am able to find easier.