Of course, now I'm in North Carolina which seems so far away from home when tragedy hits a place that you think of as connected to home. When the fertilizer plant exploded in West just a few short weeks ago, my heart ached. Too far to be of help, all you can do is watch CNN and pray. For those outside of central Texas, it's hard to understand why a tragedy such as this is so catastrophic in a community like West.
I was thrilled when another Texas blogger invited me to join in for a bake for West cause. A way to honor their Czech heritage, a way to raise awareness, and a way to encourage people to consider donate to the relief efforts.
I chose to make a Czech Poppy Seed Cake. It's incredibly moist, buttery, and sweet enough to be called cake but doesn't make your teeth hurt. In other words, delicious. And definitely something found at a Czech bakery in West.
Check out the other blogs participating, and consider donating!
- Juanita's Cocina ~ Peaches 'N Cream Kolaches
- Mooshu Jenne ~ Raspberry Bublanina
- See Aimee Cook ~ Czech Poppy Seed Cake
- Texan New Yorker ~ Cream Cheese Kolaches
Czech Poppy Seed Cake
1/2 cup poppy seeds
1/3 cup honey
1 cup butter
1 1/2 cups sugar
4 eggs, separated
1 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda, scant
1 teaspoon baking powder
1 teaspoon salt
In small sauce pan cook the poppy seed with honey and 1/4 cup water for 5-7 minutes. Let cool.
Preheat oven to 350. Cream the butter and sugar until light and fluffy. Add the cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition. Blend in sour cream and vanilla.
In another bowl, sift together flour, baking soda, baking powder, and salt.
Gradually add the wet poppy seed mixture to the dry mixture, beating well.
In a small bowl, beat the egg whites until stiff and fold into batter.
Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan. Bake at 350 degrees for 1 hour and 15 minutes.
Cool in pan for 5 minutes. Remove from pan and cool on a wire rack.
Source: Slightly adapted from Food.com