Monday, July 30, 2012

Poppyseed Cake

I've had a can of poppyseed filling in my pantry for what seems like a sweet forever, so I was really excited to find this recipe. I love poppyseed stuff, and mostly you'll find it paired with lemon flavored cakes, muffins, etc. but I like that this cake lets just the flavor of poppyseed shine through.

Start by combining the flour, sugar, salt and baking soda in a large bowl.

In another bowl, or large measuring cup, lightly beat the eggs. Then add the oil, yogurt,

poppyseed filling,


and vanilla. Now pour the wet ingredients into the dry

and stir just until combined. Pour the batter into a greased bundt pan.

Bake for 50-60 minutes or until golden brown and a toothpick inserted into the cake comes out clean.

Let cool in the pan, on a wire rack, for 15 minutes or so, then carefully remove from the pan and cool completely on the rack.

This cake is wonderful unadorned, or you can make a simple glaze for it by whisking together the powdered sugar and milk and adding a drop or two of almond extract. Pour the glaze over the cake

until it is completely covered and the glaze drips wonderfully down the sides of the cake!

You can slice this cake kind of thinly cause it is rich!

One year ago: Basmati Rice and Chicken Salad
Two years ago: Canteloupe Sorbet
Three years ago: Oat Waffles

Find more great stuff at Mangia Monday, Mouthwatering Monday, Mop it Up Monday, Seasonal Inspiration, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), Crazy Sweet Tuesday, Tuesday Talent Show.

Poppyseed Cake

3 C flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1 3/4 C sugar
4 eggs
2/3 cup vegetable oil
2/3 cup plain or vanilla yogurt
1 (12 oz.) can evaporated milk
1 tsp. vanilla
1 can or jar poppyseed filling

1/2 cup powdered sugar
2-3 tsp. milk
a couple drops almond extract

Mix together the flour, salt, baking soda and sugar; set aside. In a large bowl, lightly beat eggs. Stir in the oil, yogurt, vanilla and evaporated milk. Add the dry ingredients to the wet and stir just until combined.

Mix in the poppyseed filling. Pour batter into a greased bundt pan and bake at 350 for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan on a wire rack for 15 minutes, then carefully remove from the pan and cool completely on a wire rack.

For the glaze, whisk together powdered sugar with the milk, one teaspoon at a time, until a nice glaze (thick pouring) consistency. Add the almond extract and stir well. Pour over cool cake. Serves 12-16.

Recipe Source: Adapted from Flour me with Love


  1. I love poppy-cake but never tried with poppy seed filling. I have to try this cake as it looks GREAT, so i'm pinning this
    Thanks so much for sharing this recipe

  2. Looks like it turned out great! I love this recipe because it always turns out so moist. Thanks so much for linking back and for sharing at Mix it up Monday :)

  3. Looks beautiful and bet it tastes just as good! :)

  4. Never heard of poppyseed filling. But poppyseed anything is delicious! Love this recipe...

  5. Looks delicious, Sara! I've never seen poppy seed filling either...but it looks amazing! Thanks so much for linking up last week...featuring you tomorrow!



Powered by Blogger.