Poppy Seed Cake with Cream Cheese Filling

 Poppy Seed Cake with Cream Cheese Filling

 Ingredients:

**For the Cake:**
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup sour cream
– 1/4 cup poppy seeds
– 1 tsp vanilla extract

**For the Cream Cheese Filling:**
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract

 Instructions:

1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.

2. **Prepare the Cream Cheese Filling:**
– In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.

3. **Prepare the Cake Batter:**
– In a large bowl, cream together the butter and sugar until light and fluffy.
– Beat in the eggs, one at a time, until well combined.
– In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
– Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
– Stir in the poppy seeds and vanilla extract.

4. **Assemble the Cake:**
– Pour half of the cake batter into the prepared loaf pan.
– Spoon the cream cheese filling over the batter, spreading it evenly.
– Pour the remaining cake batter over the cream cheese filling and spread it out evenly.

5. **Bake the Cake:**
– Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
– If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.

6. **Cool and Serve:**
– Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
– Slice and serve.

Enjoy your delicious poppy seed cake with a creamy filling!