Poppy Seed Tea Cake With Cardamom Streusel Recipes

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LEMON POPPY-SEED TEA CAKE



Lemon Poppy-Seed Tea Cake image

This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup whole milk

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch (8-cup capacity) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.
  • In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a medium saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.
  • Remove cake from oven. While cake is still in pan, poke several holes in top with a toothpick. Set aside 2 tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place, right side up, on a platter, and brush all over with reserved syrup. Store, covered, at room temperature for up to 3 days.

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 TEA CAKE WITH CARDAMOM STREUSEL



Poppy Seed Tea Cake with Cardamom Streusel image

Categories     Cake     Dairy     Dessert     Bake     Orange     Winter     Cinnamon     Sour Cream     Poppy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10-12 servings

Number Of Ingredients 20

Streusel
6 tablespoons sugar
6 tablespoons all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Cake
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cardamom
1/4 teaspoon salt
11 tablespoons unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
1 cup sour cream
1/4 cup orange juice
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/3 cup poppy seeds (about 2 ounces)

Steps:

  • For streusel: Mix all ingredients in small bowl until moist clumps form.
  • For cake: Preheat oven to 350°F. Butter and flour 12-cup angel food cake pan with removable bottom. Sift first 5 ingredients twice into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Mix in sour cream, juice, peel and vanilla. Beat in dry ingredients to blend. Mix in poppy seeds. Transfer batter to prepared pan (batter will fill less than half of pan).
  • Bake cake 25 minutes. Sprinkle streusel over top of cake. Continue to bake until tester inserted near center comes out clean, about 20 minutes. Cool in pan on rack. Using small knife, cut around sides of pan and center tube to loosen cake. Push cake up. Cut cake free from pan bottom. Transfer cake to platter.

POPPYSEED CAKE



Poppyseed Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 2 loaves

Number Of Ingredients 11

2 1/2 ounces poppy seeds
1 cup milk
2 eggs
1 1/2 cups castor sugar
3/4 cup vegetable oil
1 teaspoon vanilla essence
1 teaspoon almond essence
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan for 45 minutes or until golden brown on top.;

CARROT COFFEE CAKE WITH POPPY SEED STREUSEL



Carrot Coffee Cake With Poppy Seed Streusel image

It's Sunday morning, and you want coffeecake, a good cup of coffee, and your newspaper. Try this coffeecake! From Vegetarian Planet. New England, Scandinavian

Provided by Sharon123

Categories     Breads

Time 1h15m

Yield 12-16 slices

Number Of Ingredients 19

3 large carrots, peeled and chopped (about 3/4 pound)
2 cups white flour, plus
3 tablespoons white flour
1 1/2-2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3/4-1 cup sugar
2/3 cup canola oil or 2/3 cup corn oil
2 tablespoons poppy seeds
1/4 cup sour cream
1/2 cup poppy seed
2 tablespoons butter, softened, plus some for greasing the pan
1 1/2 cups walnuts
1/2 cup brown sugar, lightly packed
3 tablespoons white flour

Steps:

  • Preheat oven to 350*F. Grease a Bundt or tube pan.
  • In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Remove them to a small bowl and set aside.
  • Grind the streusel ingredients in the food processor for 1 minute.
  • In a large bowl, combine flour, cinnamon, nutmeg, cardamom(if using), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remainiing streusel.
  • Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes. Invert it onto a serving dish. Serve the coffeecake at room temperature. Enjoy!

Nutrition Facts : Calories 473.1, Fat 29.5, SaturatedFat 4.5, Cholesterol 69.6, Sodium 421.4, Carbohydrate 46.8, Fiber 3.8, Sugar 23.1, Protein 8.5

LEMON POPPY SEED TEA CAKE



Lemon Poppy Seed Tea Cake image

Make and share this Lemon Poppy Seed Tea Cake recipe from Food.com.

Provided by Kerena

Categories     Dessert

Time 1h25m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

3/4 cup unsalted butter, room temp. plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temp
2 teaspoons vanilla extract
2 tablespoons lemon zest, grated
1/3 cup fresh lemon juice
1/4 cup milk

Steps:

  • Preheat oven to 350. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt and poppy seeds; set aside.
  • In a large bowl, using an electrice mixer, beat butter and 2/3 c sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in 2 parts and the milk in one, beginning and ending with flour mixture.
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. In a medium saucepan bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissole sugar; set syrup aside.
  • Remove cake from oven. While cake is still in pan, poke several holes in top with toothpick. Set aside 2 Tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place right side up on a platter and brush all over with reserved syrup.
  • Store covered at room temperature for up to 3 days.
  • To freeze - wwrap in plastic and then place in a plastic freezer bag. Frezes well up to 3 months. To serve, thaw on counter, unwrapped for 2 hours.

Nutrition Facts : Calories 385.3, Fat 20.6, SaturatedFat 11.8, Cholesterol 126.1, Sodium 212.9, Carbohydrate 45.3, Fiber 1.1, Sugar 25.9, Protein 5.7

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.

CARROT-POPPYSEED CAKE WITH LEMON GLAZE



Carrot-Poppyseed Cake with Lemon Glaze image

Classic carrot cake takes cues from lemon-poppy seed loaf in this elegant hybrid. It has all the warming spices of a traditional recipe, but the tiny, satisfyingly crunchy seeds replace nuts and raisins in the batter. And instead of a thick cream-cheese frosting, it's topped with delicate Meyer-lemon glaze.

Provided by Lauryn Tyrell

Time 1h30m

Yield Makes one 8-by-4-inch loaf

Number Of Ingredients 17

1 1/2 sticks unsalted butter, softened, plus more for pan
1 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/3 cup carrot juice (store-bought or fresh) or water
2 cups shredded peeled carrots (from 1 pound)
3 tablespoons poppy seeds, plus more for sprinkling
1 1/2 cups confectioners' sugar, sifted
3 to 4 tablespoons fresh Meyer-lemon juice

Steps:

  • For the Cake: Preheat oven to 350°F. Butter a standard loaf pan (8 by 4 inches) and line with parchment, leaving an overhang on both long sides; butter parchment. Whisk together flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt until combined. Beat butter and both sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition, then beat 3 minutes more. Add vanilla, carrot juice, and carrots; beat until well combined, about 2 minutes. Reduce speed to low, add flour mixture, then beat in poppy seeds just until combined.
  • Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool 20 minutes in pan on a wire rack set inside a baking sheet. Remove cake using parchment, transfer directly to rack, and let cool completely.
  • For the Glaze: In a large bowl, whisk together confectioners' sugar and 3 tablespoons lemon juice until smooth, adding more lemon juice, teaspoon at a time, until icing is thick and pourable. Pour glaze over top.
  • Sprinkle cake generously with poppy seeds and let glaze set completely, about 30 minutes; transfer to a serving platter. Cake can be stored, covered, at room temperature up to 3 days.

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