Cinnamon Poppy Seed Cake

    Cinnamon Poppy Seed Cake

    (11)
    2saves
    2hours20min


    11 people made this

    This is a very pretty poppy seed cake where the seeds are soaked overnight in buttermilk first. Cinnamon sugar forms layers through the batter.

    Ingredients
    Serves: 12 

    • 1/4 cup poppy seeds
    • 1 cup (250ml) buttermilk
    • 1 1/2 tablespoons ground cinnamon
    • 1/2 cup (110g) white sugar
    • 250g butter
    • 1 1/2 cups (330g) white sugar
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 2 1/2 cups (315g) plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon bicarb soda

    Directions
    Preparation:30min  ›  Cook:50min  ›  Extra time:1hour cooling  ›  Ready in:2hours20min 

    1. Soak poppy seeds in buttermilk for 6 to 8 hours or overnight.
    2. Preheat oven to 180 degrees C, grease a 23cm ring tin. Mix together cinnamon and 1/2 cup sugar. Sprinkle part of the cinnamon sugar mixture evenly over greased tin. This will form a thin crust over the cake. Set aside the remaining cinnamon sugar mixture.
    3. Cream butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.
    4. Sift flour, salt and bicarb soda together. Add to butter mixture alternately with the poppy seed mixture. Blend well.
    5. Put the batter in the ring tin in layers, sprinkling the reserved cinnamon sugar mixture between each layer. If you spread your batter thin, you should get three layers of cinnamon sugar.
    6. Bake for 50 minutes or until a toothpick inserted comes out clean. Set cake on rack to cool for one hour.
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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (11)

    by
    20

    Excellent! Moist and dense, with a light tender crumb. The cinnamon flavour is very subtle. I used 2 3/4 cups of cake and pastry flour instead of all-purpose, increased the poppy seeds to 1/2 cup, and added 2 tablespoons of vanilla sugar to the buttermilk/poppy seed mixture. The cake tested done at 45 minutes. Should start checking at 40 minutes. Used a 12 cup bundt pan, and the cake, after cooling, was fairly deep. I added a vanilla glaze after the cake had cooled. A definite thumb's up from everyone who tried it.  -  19 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    17

    I loved this but like me I never follow anything exactly. I used 3/4 c. of poppy seeds and almond extract as well as vanilla and use just sugar to coat the pan not cinnamon sugar and no layers, I did it in mini loaf pans so I could portion control so I only baked them for 25 min. If they were smaller I could have done it in mini muffin tins 15 or 10 min. Thank You so much I have a favorite for sure.  -  26 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    15

    I received rave reviews about this cake at work. This was my first "from scratch" cake and it came out perfect! The title is deceiving though...look at the ingredients. While there are certainly poppy seeds, there's much more flavor. The only catch to this cake is that when using a multi-patterned cake pan, it is hard to see the design for the dark cinnamon crust. I am making a version without the crust now to see if it works. (I will miss the crust though, it was sooo good.)  -  01 Jul 2004  (Review from Allrecipes USA and Canada)

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