Clementine Poppy Seed Breakfast Cake

Display units in Metric

1	cup	granulated sugar
3	cups	all-purpose flour
1	tablespoon	baking powder
¹⁄₂	teaspoon	baking soda
¹⁄₂	teaspoon	salt
1-¹⁄₂	tablespoon	poppy seeds
³⁄₄	cups	butter melted
3		clementines zested and juiced
1-¹⁄₈	cups	sour cream
3		eggs
¹⁄₂	tablespoon	vanilla
		powdered sugar for dusting optional

Preheat oven to 400 degrees. Butter a 9"x13" pan and set aside.

In a large bowl, combine sugar, flour, baking powder, baking soda and poppy seeds, mixing well.

In a separate bowl, whisk together remaining ingredients.

Make a well in the middle of your dry ingredients and pour the wet mixture into the well. Gently stir until just combined. Be careful not to overmix.

The mixture will be thick, like brownie batter. Pour into prepared pan and bake for 15 minutes or until the cake is set and the top is golden brown.

Dust with powdered sugar and serve.

Preheat oven to 400 degrees. Butter a 9"x13" pan and set aside.
In a large bowl, combine sugar, flour, baking powder, baking soda and poppy seeds, mixing well.
In a separate bowl, whisk together remaining ingredients.
Make a well in the middle of your dry ingredients and pour the wet mixture into the well. Gently stir until just combined. Be careful not to overmix.
The mixture will be thick, like brownie batter. Pour into prepared pan and bake for 15 minutes or until the cake is set and the top is golden brown.
Dust with powdered sugar and serve.

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