Print Options

Back to Poppy Seed Torte >

Include these items:

Select reviews >

Taste of Home Logo

Poppy Seed Torte

Poppy Seed Torte
“I got this recipe from my grandmother; it's an old fashioned recipe, but well worth it. My dad requests this cake every year for his birthday. I make it for church events and charity auctions, too. Everyone loves it!” Brenda Patterson - Pullman, Washington
16 ServingsPrep: 50 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 3 eggs, separated
  • 1/4 cup butter, softened
  • 3/4 cup sugar blend
  • 1/4 cup unsweetened applesauce
  • 1-1/2 teaspoons vanilla extract, divided
  • 2-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-3/4 cups buttermilk
  • 1/4 cup poppy seeds
  • 1 cup sugar
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons baking cocoa
  • 1-1/2 to 2 teaspoons cold brewed coffee
  • 1/4 cup chopped walnuts, toasted

Directions

  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Coat three 9-in. round baking pans with cooking spray;
  • line with waxed paper and coat the paper. Sprinkle with flour; set
  • aside.
  • In a large bowl, beat butter and sugar blend until crumbly, about 2
  • minutes. Beat in applesauce and 1 teaspoon vanilla. Combine 2-1/2
© Taste of Home 2013

2 of 2

Poppy Seed Torte (continued)

Directions (continued)

  • cups flour, baking powder, baking soda and 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° 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 and 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 and 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 third of the
  • filling. Repeat layers twice.
  • Combine the confectioners' sugar, cocoa and enough coffee to achieve
  • a drizzling consistency. Drizzle over cake. Sprinkle with nuts.
  • Refrigerate until serving. Yield: 16 servings.
Nutrition Facts: 1 slice equals 261 calories, 8 g fat (3 g saturated fat), 54 mg cholesterol, 288 mg sodium, 43 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013