Poppy Seed Coffee Cake
Makes one 9-inch cake
1 cup poppy seeds
1/3 cup honey
water
1 cup butter or margarine
1-1/2 cups sugar
4 eggs, separated
1 cup dairy sour cream
1 teaspoon vanilla extract
2-1/2 cups sifted all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup confectioner's sugar
4 teaspoons cold water
Cook together poppy seeds, honey and 1/4 cup water in a small saucepan 5 to 7 minutes; cool.
Cream butter and sugar until light and fluffy; add cooled poppy seed mixture. Add egg yolks, one at a time, beating well after each addition.
Blend in sour cream and vanilla.
Sift together flour, baking soda and salt; gradually add to poppy seed mixture, beating well after each addition.
Beat egg whites until stiff peaks are formed; fold into batter.
Pour batter into lightly greased and floured 9-inch tube pan; bake in preheated 350 degree F. oven 1-1/4 hours, or until done.
Cool cake in pan 5 minutes; remove cake and cool on wire rack.
Combine confectioner's sugar and cold water together until smooth; spread on cooled cake.
Recipe of Johna Blinn from Quick & Delicious Breads
Makes one 9-inch cake
1 cup poppy seeds
1/3 cup honey
water
1 cup butter or margarine
1-1/2 cups sugar
4 eggs, separated
1 cup dairy sour cream
1 teaspoon vanilla extract
2-1/2 cups sifted all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup confectioner's sugar
4 teaspoons cold water
Cook together poppy seeds, honey and 1/4 cup water in a small saucepan 5 to 7 minutes; cool.
Cream butter and sugar until light and fluffy; add cooled poppy seed mixture. Add egg yolks, one at a time, beating well after each addition.
Blend in sour cream and vanilla.
Sift together flour, baking soda and salt; gradually add to poppy seed mixture, beating well after each addition.
Beat egg whites until stiff peaks are formed; fold into batter.
Pour batter into lightly greased and floured 9-inch tube pan; bake in preheated 350 degree F. oven 1-1/4 hours, or until done.
Cool cake in pan 5 minutes; remove cake and cool on wire rack.
Combine confectioner's sugar and cold water together until smooth; spread on cooled cake.
Recipe of Johna Blinn from Quick & Delicious Breads