Poppy seed tea cake with cardamom streusel
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Sugar |
| 6 | tablespoons | All purpose flour |
| ¼ | cup | Unsalted butter; (1/2 stick), melted |
| ¾ | teaspoon | Ground cardamom |
| ½ | teaspoon | Ground cinnamon |
| 2⅓ | cup | Cake flour |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¾ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Salt |
| 11 | tablespoons | Unsalted butter; room temperature |
| 1 | cup | Sugar; (plus 2 tablespoons) |
| 2 | larges | Eggs |
| 1 | cup | Sour cream |
| ¼ | cup | Orange juice |
| 2 | teaspoons | Grated orange peel |
| 1 | teaspoon | Vanilla extract |
| ⅓ | cup | Poppy seeds; (about 2 ounces) |
Directions
STREUSEL
CAKE
For Streusel: Mix all ingredients into small bowl until moist clumps form.
For Cake: Preheat oven to 350ø. Butter and flour 12 cup angel food cake pan with removable bottom. Sift first 5 ingredients twice into medium bowl.
Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Mix in sour cream, juice, peel and vanilla. Beat in dry ingredients to blend. Mix in poppy seeds. Transfer batter to prepared pan (batter will fill less than half of pan).
Bake cake 25 minutes. Sprinkle streusel over top of cake. Continue to bake until tester inserted near center comes out clean, about 20 minutes. Cool in pan on rack. Using small knife, cut around sides of pan and center tube to loosen cake. Push cake up. Cut cake free from pan bottom. Transfer cake to platter.
Printed in Bon Appetit April 1998 Recipe by: Elizabeth Ellis
Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998