Coffee and Dessert - Poppy Seed Cake

Every now and then I dig into recipes that I have not looked at, or used, in years. I recently came across this one that was given to me by a friend when my children were very young. This moist and delicious cake is great for a family dessert. If you have guests for dinner, you can glaze the top for a special end to your meal.

Poppy Seed Cake

3/4 cup butter
1 cup sugar
4 eggs, separated (at room temperature)
2 cups flour
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
3/4 cup poppy seeds

1. Grease 9" tube/bundt pan. Preheat oven to 350 degrees F.

2. Beat butter until light and creamy. Add sugar, a little at a time, beating well after each addition. Add yolks, one at a time. 

3. Sift flour and baking powder. 

4. Stir vanilla into milk.

5. Alternately beat in 1/3 flour mix and 1/3 milk until blended.

6. Fold in poppy seed.

7. Beat egg whites until stiff, but not dry. Fold 1/2 cup of the batter into the whites, then fold the whites back into the batter. Put batter into the tube/bundt pan.

8. Bake for 50-60 minutes. Cool for ten minutes after baking then remove from pan. Cool completely before serving. If desired dust with powdered sugar or top with glaze.



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