UKRAINIAN POPPY SEED CAKE
Make and share this Ukrainian Poppy Seed Cake recipe from Food.com.
Provided by Olha7397
Categories European
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F.
- Grease a 10-inch tube-type pan and dust the pan with flour.
- In a small bowl, combine the poppy seeds and milk.
- cover and refrigerate overnight.
- In a large bowl, cream the butter, lemon zest, and sugar until creamy.
- Add the egg whites and beat at high speed with an electric mixer until the mixture is light and fluffy.
- Place the cake flour, baking powder, and salt into a sieve and set it over the bowl.
- With a spoon, stir the mixture until it is sifted into the creamed mixture.
- Add the poppy seed-milk mixture and with an electric mixer at MEDIUM speed beat until the batter is light and fluffy, scraping the sides of the bowl often.
- Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden skewer inserted in the centre comes out clean.
- Let the cake cool in the pan for 5 minutes, then invert it out onto a wire rack to finish cooling.
- TO MAKE THE GLAZE: In a small bowl, stir together the confectioners' sugar, butter, and lemon juice.
- Drizzle the icing over the cake.
- Makes about 10 servings.
Nutrition Facts : Calories 480.1, Fat 21.8, SaturatedFat 11.2, Cholesterol 45.3, Sodium 166.7, Carbohydrate 67.1, Fiber 1.6, Sugar 43.4, Protein 6.4
UKRANIAN POPPY SEED CAKE
This was a graduate school favorite that I recently dug out of a very old box of recipe clips. I have no idea where the recipe originated but have fond memories of sitting with my housemates in the kitchen eating hot slabs of this cake right out of the oven.
Provided by justcallmetoni
Categories Dessert
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat poppyseeds and milk in a small saucepan over medium heat. Remove from heat just before milk begins to boil. Let stand until milk reaches room temperature.
- Preheat over to 350 degrees.
- Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
- Sift together the dry ingredients (flour, baking powder and salt).
- AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
- Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.
Nutrition Facts : Calories 188.4, Fat 10.7, SaturatedFat 5.5, Cholesterol 48.2, Sodium 163.2, Carbohydrate 20.8, Fiber 0.7, Sugar 11.8, Protein 3.1
SOUR CREAM-POPPY SEED CAKE
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
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
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
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.
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