Includes: Blueberry Poppy Seed Brunch Cake GLAZED POPPY SEED BUNDT CAKE **
Blueberry Poppy Seed Brunch Cake Cake: 2/3 c. sugar 1/2 c. butter or margarine, softened 2 tsp grated lemon peel 1 egg 1-1/2 c. all-purpose flour 2 tbsp poppy seeds 1/2 tsp baking soda 1/4 tsp salt 1/2 c. dairy sour cream Filling: 2 c. fresh or frozen blueberries, thawed, drained on paper towels 1/3 c. sugar 2 tsp all-purpose flour 1/4 tsp nutmeg Glaze: 1/3 c. powdered sugar 1 to 2 tsp milk Heat oven to dg350. Grease bottom and sides of 9- or 10-inch springform pan. In large bowl beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. In medium bowl combine 1-1/2 cups flour, poppy seeds, baking soda and salt. Add to margarine mixture alternately with sour cream. Spread batter over bottom and 1-inch up sides of prepared pan, making sure batter on sides is 1/4-inch thick. In medium bowl combine all filling ingredients. Spoon over batter in pan. Bake 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. In small bowl combine powdered sugar and enough milk for desired drizzling consistancy. Drizzle over warm cake. Serve warm or cool. Yield 8 servings. ** GLAZED POPPY SEED BUNDT CAKE 1 pkg. yellow cake mix 1 pkg. instant vanilla pudding 4 eggs 1/2 c. vegetable oil 1 c. hot water 2 tbsp. poppy seeds 2 tsp. almond extract or amaretto Mix cake mix, pudding mix, and vegetable oil. Beat 1 minute. Add eggs one at a time. Beat. Add hot water and poppy seeds last. Pour into greased bundt pan, ring mold or angel food tin. Bake at 350 degrees for 45 minutes. Let stand 10 minutes, then turn onto plate and glaze. GLAZE: 1 c. powdered sugar 1 tsp. vanilla Add cream or milk to make thin glaze. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
