Old-Fashioned Poppy Seed Torte Recipe

4.5 7 4
Old-Fashioned Poppy Seed Torte Recipe
Old-Fashioned Poppy Seed Torte Recipe photo by Taste of Home
Publisher Photo

Old-Fashioned Poppy Seed Torte Recipe

Read Reviews
4.5 7 4
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 15 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 3 large 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 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 in 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.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Poppy Seed Torte in Healthy Cooking February/March 2010, p29

Nutritional Facts

1 slice: 261 calories, 8g fat (3g saturated fat), 54mg cholesterol, 288mg sodium, 43g carbohydrate (17g sugars, 1g fiber), 6g protein.

  • 3 large 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
  1. 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.
  2. 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 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in poppy seeds.
  3. 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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. 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.
  5. Place one cake layer on a serving platter; top with a third of the filling. Repeat layers twice.
  6. 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.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Poppy Seed Torte in Healthy Cooking February/March 2010, p29

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Reviews forOld-Fashioned Poppy Seed Torte

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MY REVIEW
dcscake_OH User ID: 228890 242201
Reviewed Jan. 21, 2016

"I have made this recipe, a bit altered, I changed the sugar in the filling to sugar blend also, and it cut down the sugar."

MY REVIEW
sstetzel User ID: 158954 75415
Reviewed Feb. 14, 2012

"According to the recipe - 2 1/2 cups of flour go into the batter, the remaining flour is incorporated into the filling. Hope this helps."

MY REVIEW
bnko77 User ID: 5004901 142025
Reviewed Feb. 14, 2012

"I made this for a 90yr old lady's birthday. It was well received, and loved by all. However, it took me a very long time to make. The recipe was confusing. etc. sugar blend, do not know what that is. Flour,divided. Divided how? I would rate this 5 stars except for this."

MY REVIEW
sfarrell1007 User ID: 2159003 147829
Reviewed Feb. 7, 2012

"I substituted sugar for the "sugar blend"...which I assume was "Splenda Sugar Blend". According to the package of the Splenda Sugar blend, if you use sugar, you use twice the amount of sugar as the sugar blend. That's what I did (used 1 1/2 cups of sugar) and it turned out great. I love layered "custardy" cakes like this. Just like my Grandma used to make!"

MY REVIEW
grammadebby User ID: 1015752 142521
Reviewed Feb. 7, 2012

"Two times as much sugar as sugar blend."

MY REVIEW
WARSAWSHIRLEY User ID: 743040 75412
Reviewed Feb. 7, 2012

"HOW MUCH SUGAR TO REPLACE SUGAR BLEND????"

MY REVIEW
L.Theresa User ID: 5848306 128284
Reviewed Feb. 7, 2012

"I have made something like this and will try this recipe. I like all the ingredients. Right now I will rated as good and when I make will rate it again."

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