Poppy seed marble cake

Ingredients for 1 servings:

• 250 g butter
• 180 g sugar
• 250 g crème fraîche
• 1 packet of vanilla sugar (bourbon vanilla sugar)
• 1 pinch of salt
• ½ bottle of butter-vanilla flavoring
• 3 eggs
• 350 g flour
• 2 tsp, heaped baking powder
• 1 bag of poppy seeds (poppy seed baking)
• 1 egg(s)
• 50 g butter, melted
• 1 tsp rum (Stroh rum) or a few drops of rum flavoring
• some cinnamon powder, if necessary
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

My own creation, as I couldn’t find a suitable recipe

For the dough, beat 250g softened butter with 180-200g (depending on taste) sugar until fluffy, then add 1 sachet of bourbon vanilla sugar, a pinch of salt, and 1 bottle of butter vanilla flavoring. Then beat in the eggs, one at a time, and fold in the crème fraîche. Mix the flour with the baking powder and sift into a bowl in portions. Mix to form a smooth batter. For the poppy seed filling, mix the poppy seed mixture with 50g melted butter, one egg, 1 teaspoon of Stroh rum or rum flavoring, and a little cinnamon powder in a bowl. Preheat the oven to 165°C (fan oven). Grease a ring tin and sprinkle with breadcrumbs. First, pour in the batter, then use a tablespoon to make a groove in the center of the dough. Now pour the poppy seed mixture into the groove and, using a fork, spiral it through the batter like you would with a normal marble cake. Then place it in the oven. Baking time: approximately 55-60 minutes (use a toothpick to check if the cake is done). The cake is very moist and light.