Cakes/ Dessert/ easy/ quick

Amazing Poppy Seed Cake

July 27, 2017

The Most Amazing Poppy Seed Cake

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. Pleeease try it today!

5.0 from 1 reviews
Amazing Poppy Seed Cake
Yields: 1 loaf
  • ¾ cup plus 2 tablespoons (120 g) all-purpose flour
  • ¾ teaspoon (3 g) baking powder
  • ⅔ cup (65 g) poppy seeds
  • ⅓ cup (30 g) desiccated coconut
  • ⅔ cup sour cream
  • 3 tablespoons freshly squeezed orange juice
  • ¼ cup (½ stick/55 g) unsalted butter, softened
  • 2 tablespoons (30 ml) flavorless oil (corn, canola, vegetable or safflower)
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) dark brown sugar
  • 1 tablespoon honey
  • zest of one orange, finely grated
  • 3 large eggs
  1. Preheat oven to 320F/160C. Grease a 9x5-inch loaf pan and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Cake will keep for 4 days in the fridge, but will be gone long before that. Serve at room temperature.



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  • Reply
    September 9, 2017 at 2:48 am

    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!

    • Reply
      September 11, 2017 at 3:47 am

      I’m glad you like it! Thank you!

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