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  • Lemon Poppyseed Cake With Fruit Compote

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    Lemon Poppyseed Cake With Fruit Compote
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Fruit Compote see * Note
    • 1 1/4 c. All-purpose flour
    • 2/3 c. Sugar
    • 1/2 c. Cornstarch
    • 1 Tbsp. Poppyseeds
    • 2 1/4 tsp Baking pwdr
    • 1 tsp Salt
    • 2 Tbsp. Butter
    • 1 c. Skim lowfat milk
    • 2 tsp Freshly-grated lemon zest
    • 1 1/2 tsp Vanilla
    • 1 lrg Egg

    Directions

    1. Have ready fruit compote.
    2. Preheat oven to 350 degrees and grease and flour an 8- by 2-inch cake pan, knocking out excess flour.
    3. In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking pwdr, and salt and with fingers blend in butter till incorporated. In a large measuring c. lightly beat together lowfat milk, zest, vanilla, and egg.
    4. Stir lowfat milk mix into flour mix till just blended and pour batter into pan. Bake cake 35 min, or possibly till a tester comes out clean. Remove cake from pan and cold on a rack.
    5. Serve wedges of cake topped with fruit compote.
    6. This recipe yields 8 servings.

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