Cakes/ Dessert/ easy/ Holiday/ quick

Amazing Poppy Seed Cake

April 28, 2022

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!

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.

How to make poppy seed cake

  1. Combine dry ingredients. In a medium bowl, mix together flour, baking powder, poppy seeds, and coconut.
  2. Whisk wet ingredients together. In a small bowl, mix together sour cream and orange juice. Set bowls aside.
  3. 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.
  4. Add eggs. Add eggs, one at a time, beating well after each addition.
  5. 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.
  6. 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.

Can I freeze poppy seed cake?

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.

Can I leave out the orange juice?

If you don’t want to add orange juice, you can substitute milk or water.

More of my favorite easy cakes

5 from 3 votes
The Most Amazing Poppy Seed Cake
Amazing Poppy Seed Cake
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
YIELD: 1 loaf
 

Made with orange juice, orange zest, and shredded coconut, this moist and delicious poppy seed cake is bursting with flavor.


Ingredients
  • 3/4 cup plus 2 tablespoons (120g) all-purpose flour
  • 3/4 teaspoon (3g) baking powder
  • 2/3 cup (65g) poppy seeds
  • 1/3 cup (30g) desiccated coconut
  • 2/3 cup (160 ml) sour cream
  • 3 tablespoons freshly squeezed orange juice
  • 1/4 cup (55g) unsalted butter, softened
  • 2 tablespoons (30 ml) flavorless oil (corn, canola, vegetable or safflower)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) dark brown sugar
  • 1 tablespoon honey
  • zest of one orange , finely grated
  • 3 large eggs
Instructions
  1. Preheat oven to 320°F/160°C. Grease a 9×5-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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11 Comments

  • Reply
    lgavish
    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
      Shiran
      September 11, 2017 at 3:47 am

      I’m glad you like it! Thank you!

    • Reply
      Angela
      November 1, 2019 at 4:28 am

      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.

  • Reply
    Tamsin Brincat
    September 28, 2018 at 1:40 am

    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

    • Reply
      Shiran
      September 30, 2018 at 9:40 am

      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.

  • Reply
    laurie
    October 30, 2018 at 10:03 am

    Hi, what is this exact weight of “⅔ cup sour cream” please? Thanks!

  • Reply
    Ri
    December 5, 2018 at 1:47 pm

    150 grams

  • Reply
    Liat
    September 2, 2019 at 12:39 am

    Hey! Do you grind the poppy seeds before mixing in?

  • Reply
    Jessica Disler
    October 1, 2020 at 5:17 am

    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…?

    • Reply
      Shiran
      October 4, 2020 at 2:37 am

      Hi Jeasica, you won’t taste much of the coconut in the final prodcut, but you can leave it out if you prefer.

  • Reply
    Ayelet
    February 24, 2021 at 8:54 am

    Hey,
    The cake looks great!!
    Is there something else i can use instead of the butter?
    Thank you🙏

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