Poppyseed cake that is moist & delicious!
Today is my dad’s birthday and he loves Poppyseed cake. I’ve never made one before so I thought this would be the perfect time and a nice surprise for when we visit. This recipe is simple to make and it bakes up beautifully! I hope he enjoys…Happy Birthday Dad 🙂
Poppyseed cake, a classic European dessert, offers a unique and delightful flavor profile that combines the sweetness of cake with the subtle crunch and nutty taste of poppy seeds. Often enjoyed with a dusting of powdered sugar or a drizzle of glaze, this cake is a perfect treat for any occasion.
Ingredients are as follows:
recipe adapted from Baker
3 C flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1 3/4 C sugar
4 eggs
1 1/3 C oil
1 (12 oz.) can evaporated milk
1 tsp. vanilla
Directions:
Preheat oven to 350 degrees; grease a 10 inch tube/bundt pan.
Mix together the flour, salt, baking soda and sugar; set aside.
In another bowl, beat eggs until light and fluffy.
Stir in the oil, evaporated milk and vanilla.
Slowly stir the wet ingredients into the dry until they’re combined.
Mix in the jar of poppyseed filling.
Pour into prepared pan.
Bake for 50-60 minutes; until golden brown.
Cool in pan for 10 minutes; remove and allow to continue cooling.
Slice, serve and enjoy!
For years I’ve followed the recipe on the Solo Poppyseed Filling can for loaf cake. It has wonderful flavor but is very dry. I’ve adjusted the grain, oil, eggs with improved but not superior results. I’m so happy to have found your site. This gave me the satisfying poppyseed taste I wanted with a pleasing, moist crumb.
Thank you so much. I recall Solo and Baker’s were one company selling fillings under multiple names.
I find the Solo Poppyseed filling in the baking aisle of several local supermarkets in the midwest. I’ve always wondered if I could duplicate the filling recipe in the event the Solo folks stop making the fillngs.
They gave Prune, Apricot and Almond as well. Most days you will find two or three varieties in my pantry.
Thank you for such a sweet comment! I’m so happy you’re here and hope you enjoy many more recipes from my site. I’ve always wondered about duplicating the filling too, but never tried. If you do, please let me know 🙂
Hello again, I found a recipe for poppy seed filling on Pinterest. It’s from Silk Road Recipes and looks very much like the filling from Bakers/Solo. I have not tried it yet. Once I give it a whirl, I’ll cycle back with my impressions.
My whole family loved this cake. Unfortunately Bakers stopped making the Poppyseed filling that we all loved and used for this cake.
Thank you Lorie…yes, they have stopped making it, however there is a can that is available from another company that I use.
Hi, I’ve made a cake almost exactly same recipe as this for years now. It was on back of Bakers filling jar. Could you tell me if you have ever tried this as muffins, and if so, what temperature did you bake them at? Thank you
Julie
I have made them as muffins, I baked them for the first 5 minutes at 400 degrees and then reduced it to 350 degrees. I’m not sure how long it took, however I just made sure a toothpick inserted into the center came out clean.
Thank you so much for sharing. I have made poppy seed bread for years, but I moved and lost my recipe. Thanks to you it exactly like the recipes I used before…..with the can of evaporated milk and can of poppy seed paste. Again, Thank you so much!!! As I write this I'm baking one right now.
Thanks Ana for the sweet comment…I hope you enjoy!
THANKS.