cynupstateny
Well-known member
tea cake from Bon Apetit. It was really good and she'd like to make it again but, you guessed it, lost the recipe. Looked on Epi and Googled it but no luck. I assured her one of you would come up with it.
Nedd some help from you recipe sleuths. This summer my sister made an orange poppyseed
- Thread starter cynupstateny
- Start date
Could this be it, Cyn?
http://www.cyber-kitchen.com/rfcj/PURIM/Cake_Orange_and_Poppy_Seed_-_dairy.html
http://www.cyber-kitchen.com/rfcj/PURIM/Cake_Orange_and_Poppy_Seed_-_dairy.html
Could this be it - it has orange juice in it....
POPPY SEED TEA CAKE WITH CARDAMOM STREUSEL
If time is short, omit the streusel topping.
Streusel
6 tablespoons sugar
6 tablespoons all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Cake
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cardamom
1/4 teaspoon salt
11 tablespoons unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
1 cup sour cream
1/4 cup orange juice
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/3 cup poppy seeds (about 2 ounces)
For streusel: Mix all ingredients in small bowl until moist clumps form.
For cake: Preheat oven to 350°F. 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.
Makes 10-12 servings.
Bon Appétit
April 1998
Epicurious.com © CondéNet, Inc. All rights reserved.
POPPY SEED TEA CAKE WITH CARDAMOM STREUSEL
If time is short, omit the streusel topping.
Streusel
6 tablespoons sugar
6 tablespoons all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Cake
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cardamom
1/4 teaspoon salt
11 tablespoons unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
1 cup sour cream
1/4 cup orange juice
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/3 cup poppy seeds (about 2 ounces)
For streusel: Mix all ingredients in small bowl until moist clumps form.
For cake: Preheat oven to 350°F. 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.
Makes 10-12 servings.
Bon Appétit
April 1998
Epicurious.com © CondéNet, Inc. All rights reserved.
lin-seattle
Active member
phooey, I'll try that again, here's the link at Epi.
http://www.epicurious.com/recipes/recipe_views/views/943
http://www.epicurious.com/recipes/recipe_views/views/943
lin-seattle
Active member
cynupstateny
Well-known member
Not so far guys- thought it was a "tea" cake, and it had a glaze over it.
Not sure what you mean by a tea cake Cyn but here's one with a glaze
on it. Doesn't give a source so it may or may not be from Bon Appetit.
http://recipes.chef2chef.net/recipe-archive/0/A00708.shtml
on it. Doesn't give a source so it may or may not be from Bon Appetit.
http://recipes.chef2chef.net/recipe-archive/0/A00708.shtml
lin-seattle
Active member
misplaced-in-az
Well-known member
Pat, there is no mention of poppy seeds in the ingredient list, but
they are mentioned in the directions. I wonder what the measurement would be?
they are mentioned in the directions. I wonder what the measurement would be?
REC: Victorian Poppy Seed Cake
Well, darn - this is one I cut out -- it was 1987 but I don't know which magazine!
Victorian Poppy Seed Cake
Makes 1 bundt cake or 10" tube cake
1/2 cup dark poppy seeds
1/2 cup milk
3/4 lb. (1-1/2 cups) unsalted butter, softened
1-1/2 cups granulated sugar
2 tbl. grated lime rind
1 tbl. grated orange rind
8 eggs, separated, at room temp
2 cups sifted cake flour
1/4 tsp. salt
Syrup (optional):
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/3 cup superfine sugar
Soak poppy seeds in the milk for 4 hours or more. Rinse seeds under cold running water, then drain well.
Preheat oven to 350 deg. Grease and flour bundt or 10" tube pan.
Cream butter and gradually beat in 1-1/4 cps. of the sugar. Beat in grated rinds and poppy seeds. Add egg yolks, one at a time, beating well after each addition. Continue beating for about 5 min. or until mixture is very light and creamy.
In a large mixing bowl, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and beat until peaks are stiff but not dry.
Sift flour and salt over egg yolk mixture, 1/3rd at a time; folding in after each addition. Gently fold in a quarter of the egg whites, then fold in rest.
Pour batter carefully into prepared pan. Bake 1 hour, or until toothpick comes out clean.
Make Syrup by combining the 2 juices in a glass measuring cup; stir in the superfine sugar until completely dissolved.
Cool cake in pan on wire rack for 10 min., then unmold (unless you are glazing it). If using glazing syrup, immediately upon removing cake from oven, prick top with long pick or thin skewer. Pour syrup slowly over top to cover completely. Cool in pan to allow syrup to soak in.
Well, darn - this is one I cut out -- it was 1987 but I don't know which magazine!
Victorian Poppy Seed Cake
Makes 1 bundt cake or 10" tube cake
1/2 cup dark poppy seeds
1/2 cup milk
3/4 lb. (1-1/2 cups) unsalted butter, softened
1-1/2 cups granulated sugar
2 tbl. grated lime rind
1 tbl. grated orange rind
8 eggs, separated, at room temp
2 cups sifted cake flour
1/4 tsp. salt
Syrup (optional):
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/3 cup superfine sugar
Soak poppy seeds in the milk for 4 hours or more. Rinse seeds under cold running water, then drain well.
Preheat oven to 350 deg. Grease and flour bundt or 10" tube pan.
Cream butter and gradually beat in 1-1/4 cps. of the sugar. Beat in grated rinds and poppy seeds. Add egg yolks, one at a time, beating well after each addition. Continue beating for about 5 min. or until mixture is very light and creamy.
In a large mixing bowl, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and beat until peaks are stiff but not dry.
Sift flour and salt over egg yolk mixture, 1/3rd at a time; folding in after each addition. Gently fold in a quarter of the egg whites, then fold in rest.
Pour batter carefully into prepared pan. Bake 1 hour, or until toothpick comes out clean.
Make Syrup by combining the 2 juices in a glass measuring cup; stir in the superfine sugar until completely dissolved.
Cool cake in pan on wire rack for 10 min., then unmold (unless you are glazing it). If using glazing syrup, immediately upon removing cake from oven, prick top with long pick or thin skewer. Pour syrup slowly over top to cover completely. Cool in pan to allow syrup to soak in.
dawn_mo
Well-known member
I just saved this one yesterday, unusual because you soak the poppy seeds in buttermilk.
* Exported from MasterCook *
Poppy Seed Bundt Cake
Recipe By :Joyce Pedersen
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
1/4 cup poppy seeds
1 cup buttermilk
1 cup butter
2 cups sugar
4 egg yolks
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon almond extract
4 egg whites
Soak poppy seeds in buttermilk for 1 hour. Cream butter and sugar. Add egg yolks, beat very well. Add dry ingredients alternately with poppy seed-buttermilk mixture. Add almond extract. Beat egg whites until very stiff. Fold into cake mixture. Grease and flour bundt pan. Pour cake in and bake at 350 degrees for 1 hour. Cool 20 minutes before removing from pan.
Source:
"Recipes from 1001 Women of Mount Oliviet Lutheran Church"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Poppy Seed Bundt Cake
Recipe By :Joyce Pedersen
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
1/4 cup poppy seeds
1 cup buttermilk
1 cup butter
2 cups sugar
4 egg yolks
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon almond extract
4 egg whites
Soak poppy seeds in buttermilk for 1 hour. Cream butter and sugar. Add egg yolks, beat very well. Add dry ingredients alternately with poppy seed-buttermilk mixture. Add almond extract. Beat egg whites until very stiff. Fold into cake mixture. Grease and flour bundt pan. Pour cake in and bake at 350 degrees for 1 hour. Cool 20 minutes before removing from pan.
Source:
"Recipes from 1001 Women of Mount Oliviet Lutheran Church"
- - - - - - - - - - - - - - - - - - -
cynupstateny
Well-known member
No almond in the glaze and it makes 2 loaves.