Poppy Seed Snack Cake
Indulge in the simple yet irresistible charm of this Poppy Seed Snack Cake—a light, moist, and easy-to-make dessert perfect for any occasion. Bursting with the nutty crunch of poppy seeds and a hint of vanilla, this one-bowl wonder comes together in just 15 minutes of prep time. The recipe balances its tender crumb with the richness of melted butter, while a subtle dusting of powdered sugar adds an elegant, optional sweetness. Baked to golden perfection in under 30 minutes, this snack cake is ideal for slicing into squares and serving as an afternoon treat with coffee or tea. Whether you're hosting guests or craving a homemade dessert, this poppy seed cake is a foolproof crowd-pleaser that you'll return to time and again.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 3 tablespoons Poppy seeds
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled slightly
- 0.75 cups Milk
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, and salt until well combined.
In a separate medium bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth and fully combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix; the batter should be smooth but some lumps are okay.
Pour the batter evenly into the prepared baking pan and spread it out with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar for an optional touch of sweetness.
Slice into squares or rectangles and serve! The cake pairs wonderfully with coffee or tea.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2085 mg | 91% | |
| Total Carbohydrate | 323.3 g | 118% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 176.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 722 mg | 56% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
