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Poppy Seed Tante Cake

A home-style Poppy Seed Tante Cake made with Milk, Cake Flour, Baking Powder, Salt, and Butter Softened. Scale it up or down for the number of people at the table.

Ingredients

• 2/3 cup
• 1 2/3 cup
• 2 tsp
• 1/2 tsp
• 1 1/2 stick
• 1 1/4 cup
• 11 oz
• 2 stick
• 3/4 cup

Method (preview)

1. 1

   In a small bowl, combine the scalded milk, vanilla bean and poppy seeds.

2. 2

   Let cool to room temperature. Scrape the inside of the vanilla bean into the milk mixture and discard the pod.

3. 3

   Preheat the oven to 325F.

4. 4

   Butter a 9 by 2 inch round cake pan.

5. 5

   Sift together the flour, baking powder and salt into a medium bowl.

6. 6

   In a large mixer bowl, beat the butter on high speed until light and fluffy, two minutes.

7. 7

   Gradually add 1 cup of the sugar and continue to beat until very light and creamy, about 5 minutes.

8. 8

   Sift in one-third of the flour mixture; stir to combine.

9. 9

   Beat in half of the milk-poppy seed mixture.

10. 10

    Repeat 2 more times with the remaining dry ingredients and milk.

11. 11

    Scrape the batter into the prepared pan and bake for 50 to 55 minutes, or until a tester inserted into the center comes out clean.

12. 12

    Let cool in the pan on a rack for 10 minutes.

13. 13

    Remove the cake from the pan and let cool, right-side up, on the rack.

14. 14

    Using a long serrated knife, trim off the crusty top of the cake.

15. 15

    Slice the cake horizontally into 3 even layers; set aside the middle layer to use as the top.

16. 16

    Place the bottom layer on the inverted cake pan.

17. 17

    Spread 3/4 cup of the Cream Cheese Icing over the bottom cake layer.

18. 18

    Repeat with the second layer.

19. 19

    Top the cake with the middle layer.

20. 20

    Frost the sides of the cake with a thin layer of icing.

21. 21

    Refrigerate for 10 minutes, then refrost the sides with enough Cream

22. 22

    Cheese Icing to cover completely.