This poppy seed cake is super moist and flavorful. Made with orange juice, orange zest, and shredded coconut, this is not your average poppy seed cake. It tastes amazing and is so easy to make!
This is my favorite poppy seed cake, and this great, and I mean GREAT recipe comes from one of my favorite bakeries in Tel Aviv, Delicatessen. This delicate and incredibly moist cake has a subtle flavor of orange and coconut, and the amount of poppy seeds is just right. It’s the perfect snack cake for breakfast or brunch or just about any occasion.
How to make poppy seed cake
- Combine dry ingredients. In a medium bowl, mix together flour, baking powder, poppy seeds, and coconut.
- Whisk wet ingredients together. In a small bowl, mix together sour cream and orange juice. Set bowls aside.
- Beat the fats and sugars together. Using a mixer fitted with the paddle attachment, beat together butter, oil, granulated sugar, brown sugar, honey, and orange zest until light and fluffy, about 4 minutes.
- Add eggs. Add eggs, one at a time, beating well after each addition.
- Add dry and wet ingredients. On low speed, beat in half of the flour mixture, followed by the sour cream mixture, and then the rest of the flour mixture. Do not over mix.
- Bake. Bake for 50-60 minutes or until a skewer inserted into the center of the cake comes out clean. Allow to cool before eating.
Baker’s tip: It’s very important not to overmix the batter after adding the dry ingredients. Flour contains gluten, which is what gives baked good their structure and density. The more you mix, the more gluten develops, which can result in a dense cake (which we don’t want). To avoid this, simply mix in the dry and wet ingredients just until they come together.
Yes. This cake can stay frozen for up to three months, just make sure it’s double wrapped in plastic wrap to avoid freezer burn.
Yes. If you don’t want to add OJ, you can substitute with milk or water instead.
More of my favorite easy cakes
- Orange Cake: One of my most popular recipes, this loaf cake is bursting with fresh orange flavor.
- White Chocolate Raspberry Loaf Cake: Made with rich white chocolate and juicy berries.
- Chocolate, Dulce de Leche, and Vanilla Marble Cake: A trio of flavors in one.
- Chocolate Zucchini Cake: The best way to eat your veggies.
- Maple Banana Bread: Made with real maple syrup and crunchy nut topping.
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I bake with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides. (affiliate link)
Amazing Poppy Seed Cake
Made with orange juice, orange zest, and shredded coconut, this moist and delicious poppy seed cake is bursting with flavor.
Ingredients
- ¾ cup plus 2 tablespoons (120g) all-purpose flour
- ¾ teaspoon (3g) baking powder
- ⅔ cup (65g) poppy seeds
- ⅓ cup (30g) desiccated coconut
- ⅔ cup (160 ml) sour cream
- 3 tablespoons freshly squeezed orange juice
- ¼ cup (55g) unsalted butter, softened
- 2 tablespoons (30 ml) flavorless oil (corn, canola, vegetable or safflower)
- ½ cup (100g) granulated sugar
- ½ cup (110g) dark brown sugar
- 1 tablespoon honey
- zest of one orange , finely grated
- 3 large eggs
Instructions
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Preheat oven to 320°F/160°C. Grease a 9×5-inch loaf pan and set aside.
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In a medium bowl, mix together flour, baking powder, poppy seeds, and coconut. In a small bowl, mix together sour cream and orange juice. Set bowls aside.
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Using a mixer fitted with the paddle attachment, beat together butter, oil, granulated sugar, brown sugar, honey, and orange zest, until light and fluffy, about 4 minutes. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in half of the flour mixture, followed by the sour cream mixture, and then the rest of the flour mixture. Do not over mix.
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Scrape batter into prepared pan and smooth the top. Bake for 50-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool on a wire rack to room temperature.
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Cake will keep for 4 days in the fridge, but will be gone long before that. Serve at room temperature.
lgavish says
I made this cake yesterday, followed the recipe to the letter and the result is addictive! I love the texture of the cake, moist and light. And the combination of the flavors is wonderful! Thank you Shiran!
Shiran says
I’m glad you like it! Thank you!
Angela says
The flavour is great, and I love the chewiness of ALL the poppy seeds and coconut. But my cake came out quite dense. I probably used too much sour cream.
Tamsin Brincat says
So I made this 2 days ago; I’m allergic to lactose so I used lactose-free milk instead of sour cream. I sliced it the following morning and the cake had 2 different layers: 3/4 of it had a cakey textured with poppy seeds and 1/4 (the bottom bit) had a gummy texture with 0 poppy seeds. Do you think the problem is the milk or rather my baking skills?the top part was delicious! Many thanks, Tam
Shiran says
Hi Tamsin, it’s hard to tell what went wrong without being there, it could be the milk (I don’t know which one you used), but it sounds like it was something in the process, or maybe the batter wasn’t mixed enough.
laurie says
Hi, what is this exact weight of “⅔ cup sour cream” please? Thanks!
Ri says
150 grams
Liat says
Hey! Do you grind the poppy seeds before mixing in?
Jessica Disler says
This looks delicious! Going to give it a try. Any recommendations for a coconut substitute…? My husband is not a fan 🙁 is it alright to just leave it out do you think…?
Shiran says
Hi Jeasica, you won’t taste much of the coconut in the final prodcut, but you can leave it out if you prefer.
Ayelet says
Hey,
The cake looks great!!
Is there something else i can use instead of the butter?
Thank you🙏