POPPY SEED TEA CAKE WITH CARDAMOM STREUSEL

Poppy Seed Tea Cake with Cardamom Streusel image

Yield Makes 10-12 servings

Number Of Ingredients 20

Streusel
6 tablespoons sugar
6 tablespoons all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Cake
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cardamom
1/4 teaspoon salt
11 tablespoons unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
1 cup sour cream
1/4 cup orange juice
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/3 cup poppy seeds (about 2 ounces)

Steps:

For streusel: Mix all ingredients in small bowl until moist clumps form.
For cake: Preheat oven to 350°F. Butter and flour 12-cup angel food cake pan with removable bottom. Sift first 5 ingredients twice into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Mix in sour cream, juice, peel and vanilla. Beat in dry ingredients to blend. Mix in poppy seeds. Transfer batter to prepared pan (batter will fill less than half of pan).
Bake cake 25 minutes. Sprinkle streusel over top of cake. Continue to bake until tester inserted near center comes out clean, about 20 minutes. Cool in pan on rack. Using small knife, cut around sides of pan and center tube to loosen cake. Push cake up. Cut cake free from pan bottom. Transfer cake to platter.