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DOROTHY’S POPPY SEED CAKE




Source of Recipe


CAKE DOCTOR


List of Ingredients






1 PACKAGE PLAIN YELLOW CAKE MIX
1/2-CUP SUGAR
2/3-CUP VEG. OIL
1-CUP SOUR CREAM (FULL FAT OR REDUCED FAT)
4 LARGE EGGS
1-TSP PURE VANILLA EXTRACT
2 TBS. POPPY SEEDS


Recipe




1. PLACE A RACK IN THE CENTR OF THE OVEN AND PREHEAT TO 350°F. LIGHTLY MIST A 10” INCH TUBE PAN WITH VEG OIL SPRAY, THEN DUST WITH FLOUR OR SUGAR. SHAKE OUT THE EXCESS AND SET ASIDE
2. PLACE THE CAKE MIX, SUGAR, OIL, SOUR CREAM, EGGS, AND VANILLA IN A LARGE MIXING BOWL. BLENED WITH AN ELECTRIC MIXER FOR 1 MINUTE ON LOW SPEED. STOP AND SCRAPE DOWN THE SIDES OF BOWL. ADD THE POPPY SEEDS. INCREASE THE MIXER SPEED TO MEDIUM AND BEAT 1 TO 2 MINUTES MORE, SCRAPING DOWN THE SIDES AS NEEDED. THE BATTER WILL BE THINK AND WELL BLENDED. POUR THE BATTER INTO THE PREPARED TUBE PAN, SMOTHING THE TOP WITH A SPATULA. PLACE THE PAN IN THE OVEN.
3. BAKE THE CAKE UNTIL IT IS GOLDEN BROWN AND SPRINGS BACK WHEN LIGHTLY TOUCHED. PLACE IT ON A WIRE RACK TO COOL FOR 20 MINUTES. RUN A LONG, SHARP KNIFE AROUND THE EDGE OF THE CAKE AND INVERT IT ONTO A RACK, THEN INVERT IT ONTO ANOTHER RACK SO THAT THE CAKE IS RIGHT SIDE UP. SLICE AND SERVE STILL WARM OR ALLOW THE CAKE TO COOL COMPLETELY, 30 MINUTES MORE.