Poppy Seed Torte

Recipe Rating:	2 Ratings3
Categories:	Cakes, Other Desserts, Quick & Easy, For Kids, Vegetarian, Healthy
Keywords:	butter, Cream, eggs, baking, powder, walnuts, coffee, cocoa, sugar, Vanilla, sour, powdered, poppy, seeds, flour, buttermilk, torte, salt, confectioners, soda, extract, applesauce, Cold, seed, purpose, pure, brewed
Serves:	16
Prep Time:	50 Min
Cook Time:	15 Min

Ingredients

3 lg	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

Pinched by Miquelon, and 23 more.

Kimmi Knippel (Sweet_Memories)

Cooked to Perfection

Cullowhee, NC (pop. 41,052)

KimmiK

Member Since Apr 2011

Kimmi's Notes:

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Directions

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.