Fancy Poppy Seed Cake – Recipe
I already posted one Poppy Seed Sheet Cake recipe, and now have another one for you to try out.
This one uses butter rather than oil, and larger quantities of similar ingredients, making it lighter in color and texture, and giving it a buttery, cake like taste. It is the Solo recipe, with some modifications.
Here again, I would like to stress that this sheet cake is NOT very tall, even though it looks like it is, due to the close up of the photo. Most sheet cakes are not very tall in general.
This cake rises well during baking, but drops to 1.5 – 1.75 inches in height, once completely cooled.
- 1 cup butter, room temperature
- 1 cup granulated white sugar
- 1 can (12.5 oz) Solo brand Ground Poppy Seed Filling
- 4 large eggs, separated (keep the whites refrigerated for later use)
- 1 tsp vanilla extract (I used lemon extract)
- 1 cup sour cream
- 2 1/2 cups all-purpose white flour
- 1 tsp. baking soda
- 1/2 tsp salt
- Confectioners sugar for dusting the top of cake before serving
- Preheat oven to 350 degrees F.
- Grease, and flour, a 10 x 2 x13 baking pan, and set aside. (I use Crisco shortening to grease my cake pans)
- In a large mixer bowl place the room temperature butter and granulated white sugar, and beat well until light and fluffy.
- Add Poppy Seed Filling, and mix until well incorporated.
- Add the egg yolks one at a time, and mix well after each addition.
- Mix in vanilla extract and sour cream, until incorporated.
- In a separate mixing bowl sift the flour with baking soda and salt.
- Gradually add the flour to the butter mixture, mixing well after each addition.
- Beat the egg whites until stiff peaks form.
- Using a spatula, gently fold the egg whites into the cake batter.
- Pour the cake batter into the greased/floured pan, smooth the top to spread it evenly.
- Bake in preheated oven, on a middle oven rack, for 45 minutes, or until a tooth pick inserted in the middle of the cake comes out clean.
- Remove from the oven, and cool in pan on a wire rack for 10 minutes.
- After 10 minutes, transfer the cake from the baking pan onto the wire rack, and cool completely.
- Cut into serving pieces, and dust with powdered sugar before serving.
This cake also freezes well. Must be wrapped well, to prevent freezer burn.