POPPY SEED CAKE
Incredibly light and tender homemade Poppy Seed Cake, is easy to make and perfect for brunch or dessert!
Provided by Lauren Allen
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour a bundt pan.
- Cream together butter and 1 1/4 cups of the granulated sugar. Stir in 1/4 cup milk and vanilla.
- Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside.
- Alternately add the flour mixture and the 3/4 cup milk, a little bit at a time, stirring gently after each addition, starting and ending with flour.
- Beat the egg whites in a large bowl until they stand in soft peaks and then beat in remaining 1/2 cup sugar. Fold egg whites into cake batter.
- Pour batter into greased bundt pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the bundt pan before inverting on a wire rack.
- Sift powdered sugar over the top of the cake before serving.
Nutrition Facts : Calories 291 kcal, Carbohydrate 47 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 120 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
POPPY SEED CAKE
As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CONTEST-WINNING POPPY SEED BUNDT CAKE
Since this moist cake keeps so well, you can make it the day before serving. It freezes beautifully, too. Flavored with almond extract and poppy seeds, it's great for taking to a picnic or potluck or to present as a hostess gift.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat eggs, milk, oil, poppy seeds, extracts and flavoring. Combine the flour, sugar, baking powder and salt; add to egg mixture until blended., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
Nutrition Facts : Calories 442 calories, Fat 18g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 155mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
VANILLA POPPY SEED CAKE
This may seem like a large amount of vanilla, but it works here. You can serve it plain or fancy it up with whipped cream or ice cream.
Provided by graffeetee
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cream the butter and sugar until fluffy with an electric mixer.
- Add egg yolks and beat until combined.
- Add sour cream and beat again.
- Mix baking soda into flour.
- Mix flour, vanilla and poppy seeds into butter mixture.
- Beat egg whites until stiff.
- Fold gently into butter mixture.
- Pour batter into ungreased bundt pan.
- Bake about 1 hour or until tester inserted into cake comes out clean.
Nutrition Facts : Calories 482.7, Fat 28, SaturatedFat 15.6, Cholesterol 143.5, Sodium 298.6, Carbohydrate 51.7, Fiber 1.2, Sugar 31.2, Protein 7
POPPY SEED BUNDT CAKE III
This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations.
Provided by Susie
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 1h5m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 31.1 g, Cholesterol 47.1 mg, Fat 12.3 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 315.8 mg, Sugar 18.7 g
COUNTRY POPPY SEED CAKE
Poppies are our state flower, and each spring the fields in this area are a brilliant orange mass of poppies. That's when we make this poppy seed cake. It's especially fitting when we picnic where the poppies are plentiful.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the poppy seeds, pudding and cake mix. Add the oil, eggs, water and almond extract. Beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted 10-in. tube pan. , Pour batter into pan and bake at 325° for 1 hour or until a toothpick comes out clean. Allow cake to cool 10 minutes before removing to a wire rack. Combine glaze ingredients and drizzle over cooled cake.
Nutrition Facts : Calories 284 calories, Fat 12g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 353mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
POPPY SEED CAKE
This is an old Czech recipe for Poppy Seed Cake that was given to me by a dear friend's Czech grandmother.
Provided by Dee514
Categories Dessert
Time 1h40m
Yield 1 Cake
Number Of Ingredients 11
Steps:
- In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.
- Cool.
- Cream butter/margarine and sugar until light and fluffy.
- Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.
- Blend in sour cream and vanilla.
- Sift together flour, baking soda, baking powder, and salt.
- Gradually add poppy seed mixture to dry mixture, beating well.
- Beat egg whites until stiff and fold into batter.
- Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
- Bake at 350 degrees for 1 hour and 15 minutes.
- Cool in pan for 5 minutes.
- Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 5820.4, Fat 318.2, SaturatedFat 160.2, Cholesterol 1435.2, Sodium 5697.2, Carbohydrate 677.9, Fiber 22.8, Sugar 415.1, Protein 92.4
POPPY SEED CAKE
Make and share this Poppy Seed Cake recipe from Food.com.
Provided by Chuck Steak
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Mix all of the ingredients in order. Add 1/2 t. cinnamon to batter.
- Pour into greased tube pan.
- Bake approx 1 hour, 15 minutes at 350.
- Frosting: Beat 1-2 lrg bricks of cream cheese with at least 1-1/2 Celsius powdered sugar til smooth and thick for frosting.
Nutrition Facts : Calories 7882.4, Fat 358.9, SaturatedFat 66, Cholesterol 951.8, Sodium 3899.4, Carbohydrate 1084, Fiber 10.8, Sugar 593.8, Protein 96.8
VANILLA POPPY SEED CAKE WITH RASPBERRY TOPPING
Poppy seed cake infused with buttery vanilla glaze and topped with vanilla-flavored raspberry sauce elevates this dessert from "really good" to the "WOW!" category.
Provided by Pinay0618
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F Generously grease and flour 12-cup Bundt pan.
- For the Cake, mix first 8 ingredients in large bowl. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl. Beat on medium speed 3 minutes. Gently stir in poppy seed. Pour into prepared pan.
- Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
- For the Glaze, mix confectioner's sugar, water, butter and 2 teaspoons vanilla extract in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven; pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.
- For the Topping, mix raspberries and 1/4 teaspoons vanilla. Spoon sauce over each slice of cake before serving.
Nutrition Facts : Calories 406.8, Fat 17.8, SaturatedFat 3.4, Cholesterol 75.2, Sodium 226.7, Carbohydrate 56.1, Fiber 1.9, Sugar 34.1, Protein 5.7
POPPY SEED CAKE
Steps:
- In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
- Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
- In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
- Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram
VANILLA & POPPY SEED SWIRL CAKE
This clever rolled dough gives this bundt cake a lovely swirled finish. Serve as a special occasion breakfast, or with coffee
Provided by Cassie Best
Categories Treat
Time 1h30m
Number Of Ingredients 13
Steps:
- Combine the flour, yeast, sugar, milk, eggs and ½ tsp salt in a freestanding mixer fitted with a dough hook and mix for 5 mins, or tip into a large bowl and mix with your hands for 10 mins - the dough should look quite sticky at this stage. Add the butter, bit by bit, mixing after every addition, until it is all fully incorporated. Mix for a few more mins until smooth. Transfer to a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 3 hrs at room temperature (somewhere cool, otherwise the butter in the dough will start to melt), then transfer to the fridge and leave overnight (you can use the dough straight away but the flavour will not be as good).
- Tip the almonds into a large frying pan and toast for a few mins until starting to brown, then add the poppy seeds and toast for a few mins more until aromatic. Leave to cool completely.
- Tip the cooled seeds and nuts into a food processor with the butter, vanilla and honey, and whizz to a smooth paste.
- If using dough from the fridge, remove at least 3 hrs (or until it reaches room temperature) before using. Generously grease a large Bundt tin with butter (ours has a 2.5-litre capacity). Tip the dough onto your work surface and gently knead to knock out the air bubbles. Roll the dough to a rectangle, roughly 35 x 45cm, and spread the poppy seed butter all over the surface. Starting from one of the long sides, roll the dough up tightly. With the seam side facing up, place the dough into the Bundt tin in a ring shape, tucking one end into the other. Cover the tin with oiled cling film and leave to rise for 30-40 mins, or until it fills roughly ¾ of the tin. Heat oven to 200C/180C fan/gas 6.
- Uncover and bake for 35 mins until golden brown. Meanwhile, for the glaze, mix the icing sugar and vanilla with 2 tbsp water. Turn the cake out onto a wire rack and brush all over with the vanilla glaze - keep layering it on until it is all used up. Cool for 10 mins before serving.
Nutrition Facts : Calories 506 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
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