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Poppyseed Cake with Berries


4 egg whites, beaten until stiff peaks form
1 cup butter (2 sticks), softened
1 1/2 cups sugar
4 egg yolks
8 oz (1 cup) sour cream
1 tsp. baking soda
2 1/4 cups flour
1/4 tsp. salt
2 T. poppy seeds
1 tsp. vanilla extract (I love the vanilla bean paste)
Powdered sugar
Berries of choice


Beat the egg whites in mixing bowl of mixer, and reserve in separate bowl. In mixer bowl (don’t wash out), cream the butter and sugar until creamy and light yellow in color. Add the egg yolks, the sour cream, baking soda, and flour, a little at a time. Add the salt and poppy seeds. Fold in the egg whites. Pour the mixture into a greased and sugared bundt pan. Bake at 350o for 55-60 minutes. Cool in pan, turn out, sprinkle with powdered sugar, and serve with berries of choice.

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