Cherry poppy seed cake Colorado Denver

Here's a recipe inspired by the Cherry Poppy Seed Cake, combining elements of German poppy seed cake traditions with a touch of American flair from Denver, Colorado.

Cherry Poppy Seed Cake

Ingredients:

• For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup poppy seeds
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ¾ cup whole milk
  • 1 cup sour cream

• For the Cherry Filling:

  • 2 cups fresh or frozen cherries, pitted and chopped
  • ¼ cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp lemon juice

• For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract

Instructions:

1. Prepare the Cherry Filling:

   • In a medium saucepan, combine cherries, sugar, cornstarch, water, and lemon juice.
   • Cook over medium heat, stirring frequently, until the mixture thickens and the cherries break down. This should take about 10 minutes.
   • Remove from heat and let the filling cool completely.

2. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

3. Make the Cake Batter:

   • In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
   • In another large bowl, beat the softened butter and sugar together until light and fluffy.
   • Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
   • Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream, starting and ending with the flour mixture. Mix until just combined.

4. Assemble the Cake:

   • Pour half of the batter into the prepared cake pan. Spread it evenly.
   • Spoon the cherry filling over the batter, spreading it evenly but leaving a small border around the edges.
   • Pour the remaining batter over the cherry filling, carefully spreading it to cover the cherries completely.

5. Bake:

   • Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   • Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

6. Glaze:

   • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
   • Drizzle the glaze over the cooled cake.

7. Serve:

   • Once the glaze has set, slice the cake and serve. Enjoy a slice with a cup of coffee or tea!

This Cherry Poppy Seed Cake is a delightful blend of the traditional German poppy seed cake with a fruity twist, perfect for birthdays or any special occasion.