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Poppy Seed Tante Cake

A home-style Poppy Seed Tante Cake made with Salt, Milk, Sugar Superfine, Cake Flour, and Baking Powder. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 tsp
• 2/3 cup
• 1 1/4 cup
• 1 2/3 cup
• 2 tsp

Method (preview)

1. 1

   Slit the vanilla bean lengthwise and cut off the tips.

2. 2

   In a small saucepan, scald milk w/ vanilla bean.

3. 3

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

4. 4

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

5. 5

   Preheat oven to 325 degrees.

6. 6

   Butter a 9x2 inch round cake pan.

7. 7

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

8. 8

   In large mixer bowl, beat the butter on high speed until light and fluffy (2 min).

9. 9

   Gradually add 1 cup of the sugar and continue to beat until very light and creamy (about 5 min) Sift in 1/3 flour mixture; stir to combine.

10. 10

    Beat in half of milk/poppy seed mixture.

11. 11

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

12. 12

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

13. 13

    Let cool for 10 minutes in pan.

14. 14

    Remove from pan and let cool on a rack. * Use your favorite

15. 15

    Cream Cheese frosting.

16. 16

    This cake is WONDERFUL and almost pure white.

17. 17

    The black poppy seeds add interest to the white cake.