For daily wit & wisdom, get the Almanac newsletter.

Apple Cake With Poppy Seeds

apple cake with poppy seeds
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
12 to 15 servings
Category
Cakes and Frostings
Course
Desserts
Credit
Adapted from a recipe submitted Malita Brown Unitarian Unive
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Looking for an apple cake that’s light instead of overly sweet? This Apple Cake with Poppy Seeds is soft, moist, and filled with fresh apple flavor, while the poppy seeds add a subtle crunch and unique texture in every bite. It’s delicious served warm with your morning coffee, but it’s just as satisfying for dessert with a dollop of whipped cream or a scoop of vanilla ice cream. Easy to make and perfect for apple season, this simple cake is one you’ll want to bake again and again.

Ingredients
4 eggs
2 teaspoons vanilla extract
1 cup (2 sticks) butter, melted and cooled
1-1/2 cups sugar
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 teaspoons poppy seeds
6 apples, peeled, cored, and sliced (Golden Delicious, Rome, Northern Spy, etc.)

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan.
  2. Beat together the eggs, vanilla, butter, and sugar. Sift together the flour, baking powder, salt, and cinnamon. Add to the egg mixture along with the poppy seeds and blend well. Gently fold in the apples. Pour into the prepared pan.
  3. Bake for 45 to 50 minutes or until a tester inserted near the center comes out clean. Let cool in the pan. Serve warm or completely cooled.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Janis Pitre</span> Sat, 11/14/2009 - 19:15
I used Golden delicious apples, very moist and tasty. The whole family loved it so it will be a regular around our house!
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 09/29/2009 - 11:08
Comments shared by readers below. Submit your own review! I used 4 red delicious and 4 Golden Delicious apples. I did omit the poppy seeds; just a personal choice. For me the cake took 55 minutes. Initially checked it at the 40 and then 45 mintute marks and then at 50 and 55 minute time frame. Really came out wonderful! – Anonymous Review I used 6 Royal Gala apples (slightly dehydrated from being stored in the refrigerator too long), which I coarsely chopped instead of slicing. I omitted the poppy seeds and substituted 1 cup of chopped nuts. I baked the cake at 325 degrees in a convection oven for 45 minutes. Yummy! – Anonymous Review Skipped the poppyseeds. Substituted 1/2 cup applesauce for 1/2 of the butter. Replaced white sugar with brown sugar. Replaced white flour with whole wheat (I used "white" whole wheat, which is very finely milled.) Used 1-1/2 teaspoons cinnamon and 1/2 teaspoon nutmeg. Iced with cream cheese glaze. Cake is very moist and flavorful, lighter in fat, higher in fiber. Wonderful!!! – Reviewed by Linda Grilli I loved the recipe as well as my family. Thanks You. – Anonymous Review I used one Granny Smith, three Macintosh, and two Gala apples. The poppy seeds definitely add a great taste to the cake. I usually use a recipe given to me years ago to make a Jewish apple cake that my family loves, but all of them agree that this apple cake is much better -- moister and more flavorful. Thanks! – Anonymous Review This is one of the best apple cakes ever. Very moist and easy to make. Omitted the poppyseeds as I didn't have any, everyone loved it. Thanks. – Anonymous Review This is a really great recipe! It's easy to make and delicious! The only problem I had with it is that there were too many apples! So I used five and it was plenty! Again, awesome recipe I recommend it! – Reviewed by texas cook