I dare you to count the number of poppy seeds in this cake.
1…
2…
671…
…
My grandma used to make us poppy seed cake when we were kids. It was a plain cake, with a subtle crunch from the seeds, usually baked up in a bundt pan. Grandma uses canned poppy seeds, but I made this cake with the regular seeds that you can find by the spices at the grocery store. She says that poppy seed cake tastes even better when it’s a few days old.
The process of preparing this cake gave me peace of mind. I brought out my Kitchen Aid mixer and whipped my egg whites to soft peaks, a task that gives me great pleasure, and that I do not get to do very often now that I am not cooking in a professional kitchen.
Folding my softly whipped egg whites into the thick yellow batter felt so good. My kitchen was silent; I was alone, soaking in every step.
To get the full recipe, head over to The Wednesday Chef.
A few notes:
Make sure your butter is soft.
I used 1 cup of 1% lowfat milk + 1 tablespoon of cider vinegar in place of buttermilk.
Figsinmybelly 
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