Poppy Seed Butter Cake (Mohn Cake)

Name: Poppy Seed Butter Cake (Mohn Cake)
Yield: Yield: about 10 Servings
Cuisine: United States
Ingredients: Confectioners’ sugar (optional); Salt; ⅓ to ½ cup granulated light brown sugar (see Cook’s Note); 1 cup granulated white sugar; 3 large eggs, separated; 1½ teaspoons vanilla extract; 16 tablespoons (2 sticks) unsalted butter, plus additional for greasing the pan; 1 cup evaporated milk; 2½ teaspoons baking powder; ⅔ cup poppy seeds; 2 cups unbleached all-purpose flour

Preparation info

Yield: about
10
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Delicately nutty poppy seeds lend gentle crunch to this buttery bubbe cake. It’s sublime just plain, but you can dress it up with a dollop of ice cream and/or fruit compote. Or serve the cake, lightly toasted, if desired, topped with sliced strawberries and freshly whipped cream.

When well wrapped, this cake freezes well.

Ingredients

⅔ cup poppy seeds
1 cup evaporated milk
16 tablespoons

Americas
United States
Cake
Dessert
Vegetarian

Method

Have all ingredients at room temperature.

Preheat the oven to 350°F.

Combine the poppy seeds and milk in a small saucepan and bring to a simmer. Remove the pan from the heat and let cool to room temperature.

Generously butter a