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

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