Prepare to embark on a delectable journey that will transport your taste buds straight to the heart of traditional Jewish baking! Hadassa's Poppy Seed Cake is not just a dessert; it's a slice of culinary heritage that promises to enchant everyone who takes a bite. With its rich, buttery texture and delicate poppy seed infusion, this cake is the perfect companion to your afternoon tea or a stunning centerpiece for any family gathering.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Jewish
Serves: 10 servings
Ingredients
- 1 cup poppy seeds
- 1 cup sugar
- 1 cup butter, softened
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or round cake pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside this dry ingredient mixture.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gently fold in the poppy seeds, distributing them evenly throughout the batter.
- Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or serve as desired. The cake can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and a more consistent batter.
- Don't Overmix: When adding dry ingredients, mix just until combined to maintain the cake's tender crumb.
- Even Poppy Seed Distribution: Fold poppy seeds gently to prevent them from sinking to the bottom of the cake.
- Pan Preparation: Use a thorough greasing and flouring technique to ensure easy cake removal.
- Toothpick Test: Always check cake doneness by inserting a toothpick in the center – it should come out clean.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: Keep the cake in an airtight container at room temperature to maintain its moisture and freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 10g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 130mg
