Best 9 Poppy Seed Cake Valmuefrøkage Recipes

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Indulge in the delightful flavors of Danish poppy seed cake, a classic treat that offers a symphony of textures and flavors. This traditional cake, known as valmuefrøkake, is a beloved staple in Nordic cuisine, cherished for its moist and tender crumb, studded with the crunch of poppy seeds. It's a perfect accompaniment to a cup of coffee or tea, or as a sweet treat to satisfy your cravings. In this article, we present a collection of recipes that capture the essence of this timeless cake, offering a range of variations to suit your preferences. From the classic recipe featuring a simple glaze to a decadent version adorned with almond paste and a luscious chocolate glaze, these recipes provide a comprehensive guide to creating this delectable treat. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you spellbound.

Check out the recipes below so you can choose the best recipe for yourself!

POPPY SEED CAKE



Poppy Seed Cake image

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

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

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.

POPPY SEED CAKE



Poppy Seed Cake image

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

2 cups all-purpose flour
1/8 teaspoon salt
2 teaspoons baking powder
1/3 cup poppy seeds
1 3/4 cups granulated sugar (, divided)
1/2 cup butter
1 cup milk (, divided)
1 teaspoon vanilla extract
4 large egg whites (*)
powdered sugar (for garnishing, if desired)

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

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  • Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  • Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
  • For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

POPPY SEED CAKE III



Poppy Seed Cake III image

A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.

Provided by Anne Fikaris

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h30m

Yield 14

Number Of Ingredients 9

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups white sugar
4 eggs
½ teaspoon vanilla extract
1 cup vegetable oil
13 fluid ounces evaporated milk
¼ cup poppy seeds

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
  • In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g

POPPY-SEED CAKE - VALMUEFRøKAGE



Poppy-Seed Cake - Valmuefrøkage image

Found in a collection of Danish recipes online. Posted for ZWT 3, Scandinavia. Note: Poppy seeds need to be soaked overnight.

Provided by pattikay in L.A.

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 20

1/2 cup poppy seed
1 cup milk
1 teaspoon vanilla extract
3/4 cup soft butter
1 1/2 cups sugar
2 cups flour (sifted)
2 teaspoons baking powder
1/2 teaspoon salt
4 egg whites
4 egg yolks
3/4 cup sugar
2 tablespoons cornstarch
1 1/2 cups milk
1/4 teaspoon salt
1/2 cup hazelnuts
1 teaspoon vanilla
1 cup powdered sugar
3 tablespoons rum
1 tablespoon water
1/2 cup hazelnuts (ground)

Steps:

  • Soak poopy seeds in the milk and vanilla overnight.
  • Cream butter until soft. Add the sugar gradually and cream well.
  • Sift the flour, baking powder and salt together.
  • Blend the flour and poppy-seed mixtures alternately into the creamed butter mix. Blend well.
  • Whip the egg whites until stiff and fold into mixture.
  • Pour the batter into 2 buttered and lightly floured 8" layer cake tines, and bake 30 minutes in a preheated 350º oven.
  • Let cool a little in the pans before turning out onto racks.
  • If you wish you can cut each layer in half and spread filling between four layers. Whichever you choose to do, here's a suggestion for a mouth-watering between-the-layers spread:
  • Beat the egg yolks until frothy. Mix sugar, cornstarch, milk and salt with the beaten yolks and cook in the top of a double boiler over hot water about 5 minutes.
  • Stir constantly to keep the mixture from scorching.
  • Grind nuts and add to cooked mixture with vanilla.
  • Mix well, and spread between layers.
  • Top the cake as follows:
  • Stir the sugar with the rum until smooth. Add the water and beat well.
  • Ice the sides and top of the cake. Sprinkle the ground nuts over the top.

Nutrition Facts : Calories 6403.7, Fat 292.9, SaturatedFat 117.1, Cholesterol 1206.7, Sodium 4022.2, Carbohydrate 848.9, Fiber 27.1, Sugar 585.7, Protein 104.3

POPPY SEED TEA CAKE



Poppy Seed Tea Cake image

Poppy seeds belong to the small-but-mighty clan of ingredients: Their flavor is nutty, their aroma earthy, and their color, a gorgeous blue-black, dramatic. Even though they're minuscule, they crack pleasantly under a light bite. Sprinkle poppy seeds over something sweet or savory and you add interest. Give the seeds a star turn and you add surprise. Although this simple loaf cake includes vanilla extract and lemon juice, it's the flavor that you get from an abundance of poppy seeds that brings everyone back for more. The cake can be served plain, but it's pretty spread with white icing and speckled with seeds. Remember that because poppy seeds are oily, they can go rancid - store them in the freezer and taste a few before using them.

Provided by Dorie Greenspan

Categories     cakes

Time 1h30m

Yield 10 servings

Number Of Ingredients 13

5 1/2 tablespoons/78 grams unsalted butter, melted and cooled, plus softened butter for the pan
1 1/2 cups/192 grams all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/4 cups/250 grams granulated sugar
Finely grated zest of 1 lemon or 1 tangerine, plus 2 tablespoons juice
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup/120 milliliters heavy cream, at room temperature
1/3 cup/47 grams poppy seeds
1 cup/120 grams confectioners' sugar
1 to 2 tablespoons lemon juice
1/2 teaspoon poppy seeds, for sprinkling

Steps:

  • Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour an 8 1/2-inch loaf pan. Place the pan on 2 stacked baking sheets or an insulated baking sheet.
  • Whisk together the flour, baking powder and salt in a small bowl. Put the sugar in a large bowl, add the lemon or tangerine zest, and rub together with your fingers until the sugar is moist and aromatic. Add the eggs, one by one, whisking each vigorously before adding the next. Whisk in the juice and vanilla, and then whisk in the heavy cream until smooth.
  • Add the flour mixture in 3 additions, using the whisk to gently stir the dry ingredients into the batter. When the flour is incorporated, add the butter in 2 additions, again stirring gently with the whisk. You should have a thick, smooth, shiny batter. Switch to a flexible spatula and stir in the poppy seeds. Scrape the batter into the pan.
  • Bake until the cake has risen and cracked along the center and, most important, a tester inserted deep into the cake comes out clean, 60 to 70 minutes. Take a look at it after about 45 minutes and tent it loosely with foil if it's getting too dark too fast.
  • Transfer the pan to a rack, cool for 5 minutes, and then run a table knife between the cake and the sides of the pan. Unmold the cake, then turn it right side up onto the rack. Cool to room temperature.
  • Make the glaze, if you like: Stir together the confectioners' sugar and 1 tablespoon lemon juice until smooth. If needed, add more juice, a drop at a time, until you have an icing that falls slowly from the tip of a spoon. Spread it over the cooled cake to coat evenly, sprinkle with poppy seeds and let stand until set. Wrapped well, the cake will keep at room temperature for about 4 days; unglazed, it can be frozen for up to 1 month.

POPPY SEED BUNDT CAKE III



Poppy Seed Bundt Cake III image

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

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 tablespoons poppy seeds
1 cup water
½ cup vegetable oil
4 eggs
1 teaspoon almond extract

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

SOUR CREAM POPPY SEED CAKE



Sour Cream Poppy Seed Cake image

With origins in Hungarian cuisine, this is a yummy delicate white cake dotted with an abundance of poppy seeds and topped with a rich cream cheese icing.

Provided by Gingerbee

Categories     Dessert

Time 40m

Yield 2 8" layers

Number Of Ingredients 12

1 cup butter, at room temperature
1 1/3 cups sugar
6 eggs, separated
2 teaspoons vanilla
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup poppy seed
8 ounces cream cheese, at room temperature (not whipped)
4 ounces sweet butter, at room temperature
2 cups powdered sugar, sifted

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare desired pan (s)-two 8" layer pans or a 13 x 9 x 2" sheet pan or an 8" ring pan by buttering well and dusting lightly with flour.
  • Cream butter and sugar.
  • Beat in egg yolks thoroughly.
  • Add vanilla.
  • Sift together flour, baking soda, and salt in a small bowl.
  • Alternately add dry ingredients and sour cream to the butter mixture, mixing well after each addition.
  • Keep mixing until very smooth.
  • Stir in poppy seeds until evenly distributed.
  • By hand, using a spatula, fold in stiffly beaten egg whites, carefully incorporating them into the batter.
  • Pour into prepared pan (s).
  • Bake at 350 degrees for 25-30 minutes for layers, 35-40 minutes for sheet, 50-55 minutes for ring.
  • Watch carefully.
  • Cake should pull from sides of pan, and a toothpick should come out clean from the center.
  • Cool for 5 minutes in pan, then turn and release onto rack, cooling completely before finishing.
  • For Icing: Soften butter and cream cheese at room temperature for a few hours.
  • Beat cream cheese and butter together with an electric mixer until they are completely incorporated and the mixture is very light and creamy.
  • Mix in sifted powdered sugar, 1 cup at a time, beating well after each addition.
  • Chill icing in a bowl covered with plastic wrap for about 1 hour before spreading.

POPPY SEED CAKE



Poppy Seed Cake image

Provided by Joan Nathan

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

1 cup poppy seeds
1 cup milk or soy milk
1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
2 cups all-purpose flour, plus additional for dusting pan
2 cups sugar
3 large eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Confectioners' sugar, for dusting

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

Tips:

  • Use fresh, high-quality poppy seeds for the best flavor.
  • Grind the poppy seeds in a food processor or blender until they are fine, but not powdery.
  • Do not overmix the batter, as this can make the cake tough.
  • Bake the cake in a greased and floured bundt pan for even baking and a beautiful presentation.
  • Let the cake cool completely before glazing it, as this will help the glaze set properly.

Conclusion:

This classic poppy seed cake is a delicious and versatile dessert that can be enjoyed year-round. It is perfect for any occasion, from a simple family gathering to a special holiday celebration. With its moist, flavorful crumb and delicate poppy seed filling, this cake is sure to please everyone. So next time you are looking for a sweet treat to bake, give this poppy seed cake a try - you won't be disappointed!

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