STREUSEL
6 tb Sugar
6 tb All purpose flour
1/4 c Unsalted butter; (1/2
-stick), melted
3/4 ts Ground cardamom
1/2 ts Ground cinnamon
–CAKE–
2 1/3 c Cake flour
1 1/2 ts Baking powder
1 ts Baking soda
3/4 ts Ground cardamom
1/4 ts Salt
11 tb Unsalted butter; room
-temperature
1 c Sugar; (plus 2 tablespoons)
2 lg Eggs
1 c Sour cream
1/4 c Orange juice
2 ts Grated orange peel
1 ts Vanilla extract
1/3 c Poppy seeds; (about 2
-ounces)
For Streusel: Mix all ingredients into small bowl until moist clumps form.
For Cake: Preheat oven to 350. 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.
Printed in
Yields
10 Servings