Almond Poppy Cake
Yield: 2 loaf pans, 30 muffins or one single layer 1/4 sheet cake
3 cups Flour
2 cups Sugar
1/2 teaspoon Salt
1 teaspoon Baking powder
1 1/2 cups Butter -- softened
1/2 cup Sour cream
1/3 cup Amaretto or almond liqueur
1/3 cup Poppy seeds
1/4 c Confectioners' sugar
Preheat oven to 350.
Grease and flour 2 loaf pans. In a large bowl, with an electric
mixer, blend flour, sugar, salt and baking powder on low until all ingredients are well
Add butter, sour cream, and 3 eggs. Mix on medium until dry ingredients are
moistened and beat on high 2 minutes then scrape bowl.
Add remaining 3 eggs, one at a
time, alternating with amaretto. Beat well after each addition. Blend in poppy seeds on
Pour batter into prepared pan and bake 50-60 minutes or until toothpick
inserted in center comes out clean. Cool in pan 10 minutes and invert cake onto a rack to
When cake has cooled completely, lightly dust top with confectioners' sugar.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart