Sour Cream Poppy Seed Cake Food

SOUR CREAM-POPPY SEED CAKE

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.

UKRAINIAN SOUR CREAM POPPY SEED CAKE

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.

POPPY SEED CAKE

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.

SOUR CREAM POPPY SEED CAKE

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.

SOUR CREAM POPPY SEED CAKE

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

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 PISTACHIO POPPY SEED CAKE

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.

LEMON POPPY SEED SOUR CREAM CAKES

Steps:

• In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.
• In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan.
• Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack.
• Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
• Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.