Poppyseed Cake Recipe

Name: Poppyseed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 C softened butter; 1 can Solo poppyseed filling; 1 t vanilla; 2 1/2 C flour; 1 t salt; 1 1/2 C sugar; 4 eggs, separated; 1 C sour cream; 1 t baking soda; powdered sugar

Servings: persons

1
Preheat oven to 350u00b0. Grease and flour a large bundt pan or tube pan. Beat together the butter and sugar until fluffy. Add the poppyseed filling and continue to beat until well blended. Beat in the egg yolks, one at a time, beating after each addition. Add vanilla and sour cream and beat just until blended.
2
Stir together the flour, salt, and baking soda. Add to the poppyseed mixture gradually, beating after each addition.
3
Beat the egg whites in a separate bowl until stiff peaks form. Fold the beaten egg whites into the poppyseed mixture. Spread into the prepared pan. Bake 60-70 minutes, or until cake tester comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack. Dust with powdered sugar before serving.

1655

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 C softened butter, 1 can Solo poppyseed filling, 1 t vanilla, 2 1/2 C flour, and more.

Yes, Poppyseed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poppyseed Cake

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