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Poppy Seed Cake

A delightful treat that combines the nutty flavor of poppy seeds with a rich, buttery cake base, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.