Poppy Seed Torte

Recipe Rating:
 2 Ratings
Serves: 16
Prep Time:
Cook Time:


3 large eggs, seperated
1/4 c butter, room temperature
1 1/2 c sugar
1/4 c applesauce, unsweetened
1 1/2 tsp pure vanilla extract, divided
2 1/2 c all purpose flour, divided
1 Tbsp all purpose flour
1 Tbsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 3/4 c buttermilk
1/4 c poppy seeds
1 c sugar
8 oz sour cream
1/4 c confectioners' sugar
1 1/2 tsp cocoa powder
1 1/2 - 2 tsp brewed coffee, cold
1/4 c walnuts, chopped & toasted

The Cook

Kimmi Knippel (Sweet_Memories) Recipe
Cooked to Perfection
Cullowhee, NC (pop. 19,054)
Member Since Apr 2011
Kimmi's notes for this recipe:
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Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat three 9" round baking pans with cooking spray; line with waxed paper & coat the paper. Sprinkle with flour; set aside.
In a large bowl, beat butter & sugar blend until crumbly, about 2 minutes. Beat in applesauce & 1 tsp vanilla. Combine 2 1/2 C flour, baking powder, baking soda & salt; add to creamed mixture alternately with buttermilk. Fold in poppy seeds.
Beat egg whites on medium speed until soft peaks form; fold into batter. Spread into prepared pans. Bake at 350 degrees F. for 12 - 18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, combine sugar & remaining flour. Stir in sour cream until smooth. Bring to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook & stir 2 minutes longer. Remove from the heat. Stir in remaining vanilla. Transfer to a bowl; refrigerate until chilled.
Place one cake layer on a serving platter; top with a 1/3 of the filling. Repeat layers twice.
Combine the confectioners' sugar, cocoa & enough coffee to achieve a drizzling consistency. Drizzle over cake. Sprinkle with nuts. Refrigerate until serving.
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