Sour Cream Pistachio Poppy Seed Cake Food

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UKRAINIAN SOUR CREAM POPPY SEED CAKE



Ukrainian Sour Cream Poppy Seed Cake image

This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.

Provided by Olga D

Categories     Desserts     Cakes

Time P1DT2h30m

Yield 12

Number Of Ingredients 18

½ cup poppy seeds
3 eggs
1 ½ cups white sugar
1 ½ cups sour cream
1 ½ teaspoons vanilla extract
2 ¼ cups cake flour
3 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup white sugar
2 tablespoons cornstarch
1 pinch salt
½ teaspoon grated lemon zest
⅓ cup lemon juice
⅓ cup water
⅓ cup orange juice
2 tablespoons butter
3 egg yolks, beaten

Steps:

  • Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
  • Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
  • In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 59.9 g, Cholesterol 115.4 mg, Fat 13 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 241.4 mg, Sugar 35.1 g

POPPY SEED CAKE



Poppy Seed Cake image

As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

SOUR CREAM PISTACHIO POPPY SEED CAKE



Sour Cream Pistachio Poppy Seed Cake image

Make and share this Sour Cream Pistachio Poppy Seed Cake recipe from Food.com.

Provided by L DJ3309

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 package yellow cake mix
1 (3 1/2 ounce) package jell-o instant pistachio pudding mix
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1/4 cup poppy seed
1 cup powdered sugar, sifted
1 -2 tablespoon milk

Steps:

  • In large mixing bowl with electric mixer on low speed beat together; cake mix, pudding mix, eggs, sour cream, oil and water just to moisten, scraping sides of bowl often.
  • Beat on medium speed 2 minutes.
  • Stir in poppy seed.
  • Spoon into greased and floured 10-12-cup fluted tube pan.
  • Bake at 350°F for 50 to 55 minutes or until toothpick inserted near center comes out clean.
  • Cool 10 minutes; loosen cake from side of pan with knife.
  • Gently remove cake from pan.
  • Cool completely on wire rack.
  • When cool, combine powdered sugar and enough milk to make glaze and drizzle over top and down sides.

Nutrition Facts : Calories 467.8, Fat 25.4, SaturatedFat 6.2, Cholesterol 96, Sodium 386.3, Carbohydrate 54.9, Fiber 0.9, Sugar 35.1, Protein 6.2

PISTACHIO CREAM CAKE



Pistachio Cream Cake image

Make the custard sauce up to 1 day ahead or while the frosted cake chills; the cake cuts best when refrigerated at least 2 hours. Recipe is from Sunset magazine. Preparation time includes chilling time.

Provided by Pinay0618

Categories     Dessert

Time 4h30m

Yield 12-16 serving(s)

Number Of Ingredients 23

about 2 tablespoons butter or margarine
about 1 1/2 cups sifted cake flour
1 1/4 cups sugar
1 teaspoon baking powder
3/4 cup coarsely chopped roasted pistachios (salted or unsalted)
2 tablespoons poppy seeds
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon ground cardamom
1/2 cup milk
1 teaspoon vanilla
3 large eggs
1 1/2 cups whipping cream
1/2 cup sour cream
1/4 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
5 large egg yolks
1 tablespoon asian toasted sesame oil
3 tablespoons sesame seeds
3/4 cup sugar
1 cup whipping cream
1 3/4 cups milk

Steps:

  • Cake:.
  • Butter and flour two 9-inch round cake pans. Line bottoms with waxed paper cut to fit; butter paper and dust with flour.
  • In a small bowl, mix 1 1/2 cups cake flour, 1/4 cup sugar, baking powder, 1/2 cup chopped pistachios (wrap remaining airtight), poppy seeds, lemon peel, orange peel, and cardamom.
  • In a glass measure or small microwave-safe bowl, melt 2 tablespoons butter in a microwave oven on full power (100%), 1/2 to 1 minute. Add milk and vanilla.
  • In a deep bowl, with a mixer on high speed, beat eggs with remaining 1 cup sugar until thick enough to hold mounds briefly when you lift the beater, 4 to 5 minutes. Add flour mixture and milk mixture. Stir or mix gently until well blended. Scrape batter equally into prepared pans.
  • Bake cake layers on center rack in a 325° regular or convection oven until edges are browned and begin to pull from pan sides and centers spring back when lightly pressed, 20 to 25 minutes.
  • Cool layers in pans on a rack for about 10 minutes. Invert cakes from pans onto rack and carefully pull off and discard waxed paper.
  • When layers are cool to touch, place one, bottom side up, on a flat plate (10 to 12 inches wide). Mound about 2 cups of the Cream Frosting on cake; with a long, flexible metal spatula, spread frosting level out to cake rim. Place remaining cake layer, bottom side down, on frosting. Scrape remaining frosting on top of cake and, with the spatula, push enough over the sides to frost thickly, then swirl evenly over top of cake. Cover (a large bowl inverted over the cake works best) and chill at least 2 hours or up to 1 day.
  • Uncover cake and sprinkle with remaining 1/4 cup pistachios. On each dessert plate, spoon 3 to 4 tablespoons Sesame Custard Sauce. Cut cake into wedges and set in sauce on plates.
  • Cream Frosting:.
  • In a chilled large bowl, with a mixer on high speed, beat 1 1/2 cups whipping cream until it holds soft, distinct peaks. Add 1/2 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon each almond extract and vanilla. Beat on high speed until mixture is thick enough to hold soft, distinct peaks.
  • Sesame Custard Sauce:.
  • In a large metal bowl, combine egg yolks and sesame oil; whisk just enough to blend.
  • In a 10- to 12-inch frying pan over medium heat, stir and shake sesame seeds until pale golden brown, about 3 minutes. Pour into a blender with the sugar and whirl until seeds are coarsely ground. Return mixture to frying pan; add whipping cream and milk. Stir over medium-high heat until scalding (bubbles form at pan rim but mixture does not boil), about 5 minutes.
  • Whisk cream mixture into egg yolk mixture, then scrape back into frying pan. Stir over medium-low heat with a flexible (silicone or heat-resistant plastic) spatula, scraping pan bottom and sides, until custard is thick enough to coat a metal spoon with a velvety layer, about 15 minutes. Immediately pour mixture back into metal bowl and nest in ice or ice water; stir often until cool, about 15 minutes. Pour custard through a fine strainer into another bowl, pressing moisture from seeds; discard seeds. Serve custard or cover and chill.

Nutrition Facts : Calories 484.3, Fat 31.6, SaturatedFat 15.6, Cholesterol 218.8, Sodium 129.3, Carbohydrate 45, Fiber 1.3, Sugar 38.6, Protein 7.8

SOUR CREAM CAKE WITH CARDAMOM AND PISTACHIOS



Sour Cream Cake with Cardamom and Pistachios image

Categories     Cake     Dairy     Egg     Nut     Dessert     Bake     Pistachio     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

2 cups all purpose flour
1 1/8 teaspoons ground cardamom
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup plus 2 teaspoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup coarsely chopped roasted unsalted pistachios (about 3 ounces)

Steps:

  • Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust with flour; tap out excess. Sift 2 cups flour, ground cardamom, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, beat 1 cup sugar and 6 tablespoons butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla extract. Fold in dry ingredients alternately with sour cream in 3 additions each. Transfer batter to prepared cake pan. Sprinkle with chopped pistachios, then remaining 2 teaspoons sugar.
  • Bake cake until top begins to crack and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 30 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into wedges and serve.

SOUR CREAM-POPPY SEED CAKE



Sour Cream-Poppy Seed Cake image

Wow the crowd with our Sour Cream-Poppy Seed Cake recipe! Smooth and sweet, this Sour Cream-Poppy Seed Cake will definitely stand out on the dessert table.

Provided by My Food and Family

Categories     Home

Time 2h10m

Yield Makes 16 servings.

Number Of Ingredients 6

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup orange juice
1/4 cup poppy seed

Steps:

  • Heat oven to 350ºF.
  • Beat all ingredients except poppy seed in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in poppy seed.
  • Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min.; loosen cake from side of pan. Gently remove cake from pan; cool completely on wire rack.

Nutrition Facts : Calories 170, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5667 g, Sugar 0 g, Protein 3 g

SOUR CREAM POPPY SEED CAKE



Sour Cream Poppy Seed Cake image

This cake is delicious enough to serve at a special dinner or take to a potluck, the added orange juice and sour cream takes this cake to another level, try to use fresh juice for this, for greasing pan see recipe #78579

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix (do not use pudding added)
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup vegetable oil
4 large eggs
1 cup sour cream
1/2 cup orange juice
1 -2 tablespoon grated orange zest
1/4 cup poppy seed
confectioners' sugar (optional)

Steps:

  • Set oven to 350 degrees F.
  • Grease and flour a 10-inch tube pan.
  • In a large bowl combine the cake mix with pudding mix.
  • Add in oil, eggs, sour cream and orange juice; beat on low speed until blended.
  • Increase to medium speed and continue beating for another 2 minutes.
  • Mix in orange zest and poppy seeds.
  • Pour the batter into prepared pan.
  • Bake for about 50 minutes or until the cake test done.
  • Cool in pan for 15 minutes.
  • Remove from pan and cool completely.
  • Sprinkle with confectioners sugar if desired before serving.

POPPY SEED SOUR CREAM CAKE



Poppy Seed Sour Cream Cake image

Make and share this Poppy Seed Sour Cream Cake recipe from Food.com.

Provided by Shirl J 831

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 cups cake flour
1/2 teaspoon salt
1/4 cup poppy seed
1 cup butter or 1 cup margarine
1 1/2 cups sugar
4 large eggs, seperated
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla

Steps:

  • Cut a piece of wax paper to fit the bottom of a 10" tube or bundt pan. In a large bowl, combine flour. salt, and poppy seeds. in another bowl, combine butter and 1 cup sugar, beat until light. Add egg yolks and beat well. mix in baking soda, sour cream and vanilla alternately with the flour and poppy seeds. Beat egg whites tyill stiff, mix in the remaining sugar. Fold white mixture into batter. pour batter into pan. Bake 250 for 1 hour or more.

SOUR CREAM POPPY SEED CAKE



Sour Cream Poppy Seed Cake image

With origins in Hungarian cuisine, this is a yummy delicate white cake dotted with an abundance of poppy seeds and topped with a rich cream cheese icing.

Provided by Gingerbee

Categories     Dessert

Time 40m

Yield 2 8" layers

Number Of Ingredients 12

1 cup butter, at room temperature
1 1/3 cups sugar
6 eggs, separated
2 teaspoons vanilla
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup poppy seed
8 ounces cream cheese, at room temperature (not whipped)
4 ounces sweet butter, at room temperature
2 cups powdered sugar, sifted

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare desired pan (s)-two 8" layer pans or a 13 x 9 x 2" sheet pan or an 8" ring pan by buttering well and dusting lightly with flour.
  • Cream butter and sugar.
  • Beat in egg yolks thoroughly.
  • Add vanilla.
  • Sift together flour, baking soda, and salt in a small bowl.
  • Alternately add dry ingredients and sour cream to the butter mixture, mixing well after each addition.
  • Keep mixing until very smooth.
  • Stir in poppy seeds until evenly distributed.
  • By hand, using a spatula, fold in stiffly beaten egg whites, carefully incorporating them into the batter.
  • Pour into prepared pan (s).
  • Bake at 350 degrees for 25-30 minutes for layers, 35-40 minutes for sheet, 50-55 minutes for ring.
  • Watch carefully.
  • Cake should pull from sides of pan, and a toothpick should come out clean from the center.
  • Cool for 5 minutes in pan, then turn and release onto rack, cooling completely before finishing.
  • For Icing: Soften butter and cream cheese at room temperature for a few hours.
  • Beat cream cheese and butter together with an electric mixer until they are completely incorporated and the mixture is very light and creamy.
  • Mix in sifted powdered sugar, 1 cup at a time, beating well after each addition.
  • Chill icing in a bowl covered with plastic wrap for about 1 hour before spreading.

PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM



Pistachio Layer Cake with Cream Cheese Buttercream image

This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.

Provided by John Somerall

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 2h35m

Yield 20

Number Of Ingredients 19

cooking spray
3 cups unsalted pistachios
2 ⅓ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup unsalted butter
1 ¾ cups white sugar
5 large egg whites
½ cup sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup whole milk
1 drop green gel food coloring
2 (8 ounce) packages cream cheese, softened
½ cup unsalted butter
8 cups powdered sugar
2 teaspoons vanilla extract
1 drop green food coloring

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
  • Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
  • Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
  • Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
  • Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
  • Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
  • While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
  • Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
  • Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
  • Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g

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From natashaskitchen.com


PISTACHIO CAKE (BEST RECIPE) - INSANELY GOOD RECIPES
In a large bowl, whisk together yellow cake mix and pistachio pudding mix. Form a well in the middle and pour in the eggs, water, oil, almond extract, and food coloring. Beat the ingredients at medium speed for about 2 minutes, or until well-combined. Pour the batter into the prepared pan. Bake for 50 to 55 minutes.
From insanelygoodrecipes.com


POPPY SEED CAKE - JOYFOODSUNSHINE
Preheat oven to 350 degrees F. Very lightly grease an angel food cake pan, set aside. In a small bowl, combine flour, salt and baking powder, set aside. In a large bowl, whisk together sugar, canola oil, evaporated milk, vanilla and eggs until mixture is smooth. Add dry ingredients and stir to combine.
From joyfoodsunshine.com


SOUR CREAM POPPY SEED CAKE – NOURISH
3 tablespoons poppy seeds. Instructions: In the stand mixer, cream the butter and sugar on medium speed for 3 minutes. Add the eggs and egg white and mix until smooth. Add the sour cream, lemon juice, and lemon zest and slowly mix to combine. In the medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and poppy seeds.
From thenourishcookbook.com


SOUR CREAM CAKE WITH PISTACHIO WHIP — IBAKEMISTAKES
115 grams sour cream. 30 grams olive oil. 12 grams vanilla extract. Pistachio Honey Whip: 530 grams heavy cream. 45 grams pistachio paste. 3 grams kosher salt. 35 grams honey. 85 grams granulated sugar. Roasted Strawberries: about a pound of strawberries. enough sugar to coat them. a nice big ole squeeze of lemon juice
From ibakemistakes.com


PISTACHIO PUDDING CAKE WITH SOUR CREAM RECIPES
In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, water and sugar. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 ...
From stevehacks.com


PISTACHIO SOUR CREAM CAKE - RECIPE | COOKS.COM
1 c. dairy sour cream. 1/2 c. water. Combine cake mix, pudding mix, eggs, sour cream, and water. Blend to moisten, then beat 2 minutes at medium speed with an electric mixer. Pour into well greased and floured tube pan. Bake at 350 degrees for 40 to 45 minutes or until done. Cool in pan for 10 minutes. Remove from pan, cool on wire rack.
From cooks.com


POPPY SEED CAKE WITH A CREAM CHEESE FROSTING - ALL WE EAT
Steps. In a saucepan, bring 1 cup of milk to a boil. Turn off the heat and add in 1/2 cup of poppy seeds. Set aside. Preheat oven to 350F. Spray two 9″ cake pans. Beat 1 1/2 sticks of unsalted butter for 1 minute, add 1 1/4 cups of sugar and 1 teaspoon of vanilla extract. Beat together until creamy.
From allweeat.com


SOLO FOODS | SOLO POPPY CAKE
To bake this poppy seed cake, preheat oven to 350° F. Grease and flour 12-cup Bundt pan or 10-inch tube pan and set aside. Beat butter and sugar in large bowl with electric mixer until light and fluffy. 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 ...
From solofoods.com


10 BEST PISTACHIO CREAM CAKE RECIPES - YUMMLY
white sugar, pistachio oil, pistachio cream, baking soda, large egg and 7 more Chia Pudding with Berries and Blended Oats Vibrant Plate brown sugar, raspberries, milk, pistachio nuts, rolled oats, berries and 4 more
From yummly.com


RECIPE: SOUR CREAM POPPY SEED CAKE - THE SATURDAY EVENING POST
To make frosting: Soften cream cheese. Whip until fluffy, then add milk and maple syrup and beat until smooth. Whip until fluffy, then add milk and maple syrup and beat until smooth. *Note: For a citrus kick, try adding 1/2 teaspoon of lemon extract (along with vanilla extract) and 1 tablespoon grated lemon zest.
From saturdayeveningpost.com


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