Poppy Seed Cake

Poppy Seed Cake

Poppy Seed Cake is a delightful treat that combines the nutty flavor of poppy seeds with a rich, buttery cake base. If you’re looking for a recipe that is not only delicious but also offers several health benefits, this cake is for you. Perfect for any occasion, this recipe is a fantastic way to enjoy a sweet dessert while keeping your health goals in mind. You can easily adapt this cake to be a healthy option, making it great for meal prep and a lighter indulgence without sacrificing flavor.

WHY YOU WILL LOVE THIS RECIPE

Poppy Seed Cake is not just tasty; it’s a wonderful addition to any meal prep plan. It is nutritious and can be included in balanced diets. The use of wholesome ingredients like ground poppy seeds adds fiber and protein to your dessert. This cake is an excellent option for those trying to watch their calories or manage their weight. Each serving can be a guilt-free indulgence, making it a great choice for anyone looking for a healthy version of their favorite desserts.

HOW TO MAKE Poppy Seed Cake

Creating a mouth-watering Poppy Seed Cake is simpler than you might think. This recipe requires basic ingredients and straightforward steps, allowing you to bake a scrumptious cake with ease. Whether you make this recipe for a family gathering or just to treat yourself, it is sure to impress.

EQUIPMENT NEEDED

• 9-inch springform pan
• Mixing bowls
• Saucepan
• Electric mixer (optional)
• Whisk
• Rubber spatula

Ingredients You’ll Need:

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (115g) butter, room temperature
• 1/2 cup (100g) sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 cup (140g) ground poppy seeds (or 1 package Mohnfix)
• 1/2 cup (100g) sugar (for filling)
• 1 cup (240ml) milk
• 1/4 cup (30g) farina or cream of wheat
• 1 cup (130g) all-purpose flour (for topping)
• 1/2 cup (100g) sugar (for topping)
• 1/4 cup (60g) cold butter (for topping)

STEP-BY-STEP INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line it with parchment paper for easy removal after baking.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy. This step is crucial as it helps create a light texture in your cake.
3. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract.
4. Gradually mix in the flour and baking powder until just combined. Be careful not to overmix, as this can make the cake dense.
5. In a saucepan, combine ground poppy seeds, sugar, milk, and farina. Cook over medium heat, stirring continuously until the mixture thickens. Remove from heat and allow to cool.
6. In another bowl, combine the flour, sugar, and cold butter. Use a pastry cutter or your fingers to mix until it becomes crumbly.
7. Spread half of the cake batter into the prepared pan. Pour the poppy seed filling over the top and then spread the remaining batter on top of the filling.
8. Sprinkle the crumb mixture over the batter.
9. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

HOW TO SERVE Poppy Seed Cake

Serving Poppy Seed Cake is as easy as slicing it into squares and serving them on a platter. For a healthier serving idea, you can accompany the cake with fresh fruit on the side, such as berries or citrus slices, which enhances the dessert’s sweetness while adding fiber and vitamins. When indulging in your Poppy Seed Cake, be mindful of your portion size; a slice should be enough to satisfy your sweet tooth without overdoing it.

STORAGE & FREEZING: Poppy Seed Cake

To keep your Poppy Seed Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, you can also freeze individual slices. Wrap slices in plastic wrap and then place them in a freezer bag. They will stay fresh for up to three months. When you’re ready to eat, simply let them thaw at room temperature or warm them slightly in the microwave.

SERVING SUGGESTIONS

Pair your Poppy Seed Cake with a side of Greek yogurt for extra protein and a creaminess that complements the cake’s flavor. This pairing creates a balanced meal option that enhances the cake’s nutritional value and makes it even more satisfying.

VARIATIONS

• Healthier Version: To make a lighter option, consider substituting some of the all-purpose flour with almond flour or whole wheat flour. You can also reduce the sugar content by using natural sweeteners like honey or stevia, making it more diabetic-friendly.

• High-Protein or Low-Carb Version: For those focused on high protein or low carb, use a protein powder in place of some flour. You can combine almond flour and protein powder for a unique texture that’s still delicious and nutritious.

• Air Fryer or Oven-Baked version: If you’re looking for a quick and easy method, consider using an air fryer. Cook the Poppy Seed Cake at 320°F (160°C) for about 25-30 minutes, checking for doneness with a toothpick. This method can significantly cut down on baking time!

FAQs

1. Is Poppy Seed Cake healthy?
Yes, when made with wholesome ingredients, Poppy Seed Cake can be a healthier dessert option. The inclusion of poppy seeds provides protein and fiber.

2. How can I make this cake diabetic-friendly?
You can make this cake diabetic-friendly by using a sugar substitute, whole grain flour, and incorporating nuts or seeds to increase fiber content.

3. Can I freeze Poppy Seed Cake?
Absolutely! Once cooled, wrap slices in plastic wrap and store them in an airtight container in the freezer for up to three months.

4. How long does Poppy Seed Cake last?
When stored in an airtight container at room temperature, Poppy Seed Cake can last up to three days. For longer storage, freezing is recommended.

MAKE-AHEAD TIPS FOR Poppy Seed Cake

If you’re looking to save time, Poppy Seed Cake is a perfect meal prep option. You can make the cake ahead of time and store it either in the fridge or freezer. If you’re preparing for a gathering, consider baking it a day in advance to allow the flavors to deepen. You can also cut it into slices for grab-and-go snacks throughout the week, making it a convenient and tasty treat to have on hand. Happy baking!

Poppy Seed Cake

A delightful treat that combines the nutty flavor of poppy seeds with a rich, buttery cake base, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Cake Base

• 1.5 cups all-purpose flour For the base batter
• 0.5 cups butter, room temperature
• 0.5 cups sugar For the base batter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 cup milk

Poppy Seed Filling

• 1 cup ground poppy seeds (or 1 package Mohnfix)
• 0.5 cups sugar (for filling)
• 0.25 cups farina or cream of wheat

Topping

• 1 cup all-purpose flour (for topping)
• 0.5 cups sugar (for topping)
• 0.25 cups cold butter (for topping)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line it with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract.
4. Gradually mix in the flour and baking powder until just combined.
5. In a saucepan, combine ground poppy seeds, sugar, milk, and farina. Cook over medium heat, stirring continuously until thickened.
6. In another bowl, combine the flour, sugar, and cold butter. Mix until crumbly.

Assembly

1. Spread half of the cake batter into the prepared pan.
2. Pour the poppy seed filling over the top and then spread the remaining batter on top.
3. Sprinkle the crumb mixture over the batter.

Baking

1. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown.

Serving

1. Slice the cake and serve, optionally with fresh fruit on the side.

Notes

Store in an airtight container at room temperature for up to three days or freeze individual slices for up to three months. You can make a healthier version by substituting some flour for almond flour.