High Altitude Poppy Seed Irish Tea Cake
This Irish tea cake is soft, moist, tender and fluffy, flecked with poppy seeds and flavored with cardamom, and baked in a Charlotte bundt pan for simple but lovely cake that can be served warm with tea or coffee.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened to room temperature
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup full fat sour cream, buttermilk or kefir
- 1 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ¾ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
- 1 tbsp poppy seeds
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray a Charlotte cake pan thoroughly with non-stick baking spray, or use your favorite "cake goop" to coat the pan.If you don't have a Charlotte pan, you can also just use a round 8-inch cake pan.
- Using an electric mixer (hand held or stand mixer), beat the sugar and butter on medium speed for 4 minutes, until fluffy.
- Scrape down the bowl and add the eggs, one at a time, beating each for 30 seconds before adding the next. Add the vanilla and the sour cream, beating until well combined.
- Separately, sift together the flour, baking powder, salt and poppy seeds. Add the dry ingredients to the batter, and mix for about 15 seconds on medium low speed, until smooth.
- Pour the batter into the prepared pan. Bang the pan firmly on the counter to settle the batter into all the grooves of the Charlotte pan.
- Bake the cake for about 25-30 minutes, until a toothpick or cake tester inserted in the center comes out clean, and the top of the cake springs back when gently touched.
- Set the pan on a cooling rack to cool for 15 minutes. Then invert the cake onto the cooling rack, remove the pan, and cool for another 15 minutes. Serve warm or at room temperature.
- Serve the cake plain, dusted with powdered sugar, or with whipped cream.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days.
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