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Regina's moist poppy seed cake

updated

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Ingredients for 1 servings:

  • 125 g butter
  • 125 g sugar
  • 125 g poppy seeds
  • 150 g flour
  • 1 packet of vanilla sugar
  • ½ pack of baking powder
  • ½ cup sour cream
  • 2 eggs
  • ¼ liter milk, warm

Instructions

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

Put the flour in a bowl and add the sugar, baking powder, and poppy seeds. Beat the butter with the egg and sour cream with a mixer for about 2 minutes, gradually adding the flour mixture. Beat briefly and pour into the greased pan. Bake at 150°C (convection oven) for about 40 minutes. Immediately after baking, pour 1/4 liter of warm milk over the cake (directly in the pan). This makes the cake even moister! This also makes great muffins. Pour these into the muffin tins and bake at 180°C (top/bottom heat) for 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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