Poppy Seed Cake made with Pop’s health in mind, here’s a waist-friendly and delicious way to celebrate summer.
Sour Cream Poppy Seed Cake
(Makes 8-10 servings)
- 1/2 cup butter or margarine
- 1/2 cup poppy seeds
- 1 cup honey
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces sour cream or yogurt
- 4 egg whites
- 8 ounces cream cheese
- 2 tablespoons milk
- 2 tablespoons maple syrup
Preheat oven to 350 degrees F. Grease 10-inch tube pan (angel food cake pan) and dust with flour.
In large mixing bowl cream butter or margarine with poppy seeds.
Beat in honey, egg yolks, and vanilla extract*.
In another bowl stir together flour, baking soda, and salt.
Add dry ingredients to mixing bowl, half at a time, beating well after each addition.
Stir in sour cream or yogurt.
Beat egg whites until they stand in peaks; then fold gently into butter.
Pour batter into prepared pan and bake 1 hour.
Invert pan on rack and let stand 5 minutes. Run spatula around edge to loosen and remove cake from pan. Cool thoroughly.
To make frosting: Soften cream cheese. Whip until fluffy, then add milk and maple syrup and beat until smooth.
*Note: For a citrus kick, try adding 1/2 teaspoon of lemon extract (along with vanilla extract) and 1 tablespoon grated lemon zest.