Sour Cream Poppy Seed Cake Recipe #50977
With origins in Hungarian cuisine, this is a yummy delicate white cake dotted with an abundance of poppy seeds and topped with a rich cream cheese icing.
by Gingerbee
40 min | 10 min prep
2 8" layers
- 1 cup butter, at room temperature
- 1 1/3 cups sugar
- 6 eggs, separated
- 2 teaspoons vanilla
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup poppy seed
CREAM CHEESE ICING
- 8 ounces cream cheese, at room temperature (not whipped)
- 4 ounces sweet butter, at room temperature
- 2 cups powdered sugar, sifted
- Preheat oven to 350 degrees F.
- Prepare desired pan (s)-two 8" layer pans or a 13 x 9 x 2" sheet pan or an 8" ring pan by buttering well and dusting lightly with flour.
- Cream butter and sugar.
- Beat in egg yolks thoroughly.
- Add vanilla.
- Sift together flour, baking soda, and salt in a small bowl.
- Alternately add dry ingredients and sour cream to the butter mixture, mixing well after each addition.
- Keep mixing until very smooth.
- Stir in poppy seeds until evenly distributed.
- By hand, using a spatula, fold in stiffly beaten egg whites, carefully incorporating them into the batter.
- Pour into prepared pan (s).
- Bake at 350 degrees for 25-30 minutes for layers, 35-40 minutes for sheet, 50-55 minutes for ring.
- Watch carefully.
- Cake should pull from sides of pan, and a toothpick should come out clean from the center.
- Cool for 5 minutes in pan, then turn and release onto rack, cooling completely before finishing.
- For Icing: Soften butter and cream cheese at room temperature for a few hours.
- Beat cream cheese and butter together with an electric mixer until they are completely incorporated and the mixture is very light and creamy.
- Mix in sifted powdered sugar, 1 cup at a time, beating well after each addition.
- Chill icing in a bowl covered with plastic wrap for about 1 hour before spreading.
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5 stars