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Title: My Poppy Seed Cake
Categories: Cake German
Yield: 10 Servings
| MM BY H. PEAGRAM | ||
| DOUGH | ||
| 1 | c | Sugar |
| 1 | c | Butter(I use marg) |
| 1 | md | Egg |
| 4 | c | Flour (3-4 cups) |
| 2 1/2 | ts | Baking powder |
| FILLING | ||
| 1 | md | Egg |
| 1/3 | c | Wheatlets(Cream of Wheat cereal) |
| 2 1/2 | c | Water |
| 1 | c | Poppy seeds, GROUND |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1 | tb | Butter |
| TOPPING | ||
| 1 | c | Butter or marg |
| 1 1/2 | c | Sugar |
| 2 | c | Flour |
| 2 | tb | Milk |
DOUGH: Combine ingredients for dough. Should be very stiff. Press into bottom of a springform pan.
FILLING: Make cereal with water and wheatlets. Pour over remaining ingredients and mix well. Pour over base in pan.
TOPPING: Mix ingredients to a crumbly consistency and crumble over filling in pan. Bake at 350 for 1 hour. Drizzle with icing if desired.
WFCC Helen Peagram By Ignacio Perez V. previous next