STRAWBERRY POPPY SEED CAKE

Strawberry Poppy Seed Cake image

The only way to make this tasty cake better is to pair it with a creamy scoop of vanilla ice cream or a warm cup of coffee. Strawberry Festival of Maine

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
2 teaspoons grated lemon zest
1-1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
FILLING:
2 cups sliced fresh or frozen strawberries, thawed and drained
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
GLAZE:
1/3 cup confectioners' sugar
2 teaspoons 2% milk

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Transfer to a greased and floured 9-in. springform pan; spread batter slightly up sides of pan, forming a well. Combine filling ingredients; spoon into the well. Bake until crust is golden brown, 40-45 minutes. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar and milk; drizzle over cake. Serve warm.

Nutrition Facts : Calories 246 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 166mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.