Vanilla Poppy Seed Swirl Cake Recipes

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VANILLA POPPY SEED CAKE



Vanilla Poppy Seed Cake image

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

1/2 lb butter
1 1/2 cups sugar
4 eggs, separated
1 cup sour cream
1 teaspoon baking soda
2 cups flour
1 tablespoon vanilla
2 ounces poppy seeds

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

VANILLA & POPPY SEED SWIRL CAKE



Vanilla & poppy seed swirl cake image

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

400g '00' or sponge flour
7g sachet or 1½ tsp fast-action dried yeast
50g golden caster sugar
100ml milk , warmed
3 large eggs , beaten
150g butter (from a 250g pack - use the rest in the filling), really soft but not melting or greasy
100g flaked almond
140g poppy seed
100g butter (save 1 tbsp for greasing)
1 tbsp vanilla extract
4 tbsp clear honey
85g icing sugar
2 tsp vanilla extract

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

BUTTERMILK-POPPY SEED SKILLET CAKE WITH STRAWBERRIES



Buttermilk-Poppy Seed Skillet Cake with Strawberries image

This cake was born out of the need to use up some extra buttermilk and strawberries before they went bad. You can make this in a 9-inch cake pan instead of a skillet, if desired.

Provided by Kim

Time 1h15m

Yield 10

Number Of Ingredients 13

½ cup unsalted butter
2 ½ cups all-purpose flour
1 cup white sugar
1 ½ tablespoons poppy seeds
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cardamom
1 ½ cups buttermilk, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups strawberries, hulled and halved

Steps:

  • Place butter into a 10-inch cast iron skillet. Place skillet into an oven and turn on to 350 degrees F (175 degrees C) to allow butter to melt, 2 to 4 minutes.
  • While butter melts, mix together flour, sugar, poppy seeds, baking powder, baking soda, salt, and cardamom in a large bowl.
  • When butter has fully melted, remove skillet from oven and gently swirl to coat bottom with butter. Pour melted butter over the dry ingredients, and set skillet aside. Stir melted butter into dry ingredients a few times to allow it to cool slightly. Add buttermilk, eggs, vanilla, and almond extracts and mix just until batter has no dry clumps of flour in it.
  • Pour batter into the skillet and spread into an even layer. Sprinkle halved strawberries evenly over the top and place skillet into the oven.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 55 to 60 minutes. If cake begins to over-brown at any point during baking process, turn the oven temperature down to 325 degrees F (165 degrees C) and continue to bake until done (baking time will vary with a lower oven temperature). Allow cake to cool before slicing.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 48.8 g, Cholesterol 63.1 mg, Fat 11.5 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 6.5 g, Sodium 331.9 mg, Sugar 23.7 g

LAYERED POPPY SEED CAKE



Layered Poppy Seed Cake image

It's just not Christmas at our house until I bake and ice this old-time layer cake-my husband's favorite since he was a boy.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 17

3/4 cup whole milk
1/3 cup poppy seeds
3/4 cup butter, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups cake flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
4 large egg whites
FILLING/ TOPPING:
3/4 cup sugar
4-1/2 teaspoons cornstarch
6 large egg yolks, lightly beaten
2-1/4 cups whole milk
1/4 cup chopped walnuts
1 teaspoon vanilla extract
Additional chopped walnuts and confectioners' sugar, optional

Steps:

  • In a small bowl, combine milk and poppy seeds; let stand for 1 hour. In a large bowl, cream butter and sugar. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with poppy seed mixture. In a small bowl, beat egg whites until stiff peaks form; fold into creamed mixture., Spread into two greased and floured 8-in. round baking pans. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a heavy saucepan, combine sugar and cornstarch. Combine egg yolks and milk; gradually stir into sugar mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool completely. Stir in walnuts and vanilla., Cut each cake layer horizontally in half. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Refrigerate for 2-3 hours. Garnish with additional walnuts and confectioners' sugar if desired.

Nutrition Facts : Calories 442 calories, Fat 19g fat (9g saturated fat), Cholesterol 145mg cholesterol, Sodium 302mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.

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