Best 4 Solo Poppy Seed Cake Recipes
Indulge in the delectable world of poppy seed cakes with our comprehensive culinary guide. Discover the classic Solo Poppy Seed Cake, a timeless delight hailing from Austria, famous for its tender crumb, nutty flavor, and captivating aroma. Delight in the simplicity of the Poppy Seed Bundt Cake, a moist and flavorful treat adorned with a luscious lemon glaze. For a taste of Hungarian heritage, try the Poppy Seed Roll, a sweet braided bread filled with a luscious poppy seed filling. Gluten-free enthusiasts will find solace in the Gluten-Free Poppy Seed Cake, a delectable alternative that sacrifices neither taste nor texture. Satisfy your sweet cravings with the Poppy Seed Coffee Cake, a delectable union of tender cake, sweet poppy seed filling, and a crunchy streusel topping. And for a touch of exotic flair, embark on a journey with the Poppy Seed and Orange Cake, a harmonious blend of citrusy zest and nutty poppy seeds.
Let's cook with our recipes!
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.
SOLO POPPYSEED CAKE
Steps:
- To bake this poppy seed cake, preheat oven to 350° F. Grease and flour 12-cup Bundt pan or 10-inch tube pan and set aside.Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add poppy filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended. Stir flour, baking soda and salt until mixed, and add to poppy mixture gradually, beating well after each addition. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly in prepared pan. Bake 55 to 65 minutes or until cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Dust with confectioners sugar just before serving.
SOLO POPPY SEED CAKE
This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven't eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn't need frosting!! I will post my lighter version that I use now just for me since I am dieting and for my hypoglycemia. Enjoy!
Provided by Wicked Creations
Categories Dessert
Time 1h45m
Yield 1 bundt, 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
- Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
- Add poppy seed filling and beat until blended.
- Beat in egg yolks one at a time, beating well after each addition.
- Add vanilla and sour cream and beat just until blended.
- In a small bowl, blend flour, baking soda and salt.
- Add flour mixture to poppy seed mixture gradually beating well after each addition.
- In a separate bowl, beat whites with electric mixer untill stiff peaks form.
- Fold whites into batter and spread in prepared pans.
- Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.
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
Tips:
- Make sure to use fresh poppy seeds for the best flavor and texture.
- Grind the poppy seeds finely to avoid a gritty texture in the cake.
- Cream the butter and sugar together until light and fluffy to incorporate air into the batter.
- Add the eggs one at a time, beating well after each addition to ensure the mixture is well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
- Pour the batter into a greased and floured bundt pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting it onto a serving plate.
- Dust the cake with powdered sugar or drizzle with a simple glaze for a finishing touch.
Conclusion:
This delicious and moist poppy seed cake is a classic dessert that can be enjoyed for breakfast, brunch, or as a sweet treat anytime of the day. With its light and fluffy texture, nutty flavor, and delicate sweetness, this cake is sure to please everyone. Whether you follow the traditional recipe or try one of the variations, you'll find that poppy seed cake is a timeless favorite that's perfect for any occasion.
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