Poppy Seed Tea Cake
A moist, flavorful poppy seed tea cake with almond and butter flavors, perfect for teatime or special occasions, offering a delicate nutty crunch and tender crumb.
Ingredients
Instructions
- Grease and flour 2 loaf pans.
- Mix eggs, sugar, milk, and oil and beat well.
- Sift flour, salt, and baking powder together.
- Add dry ingredients to the wet mixture and mix well.
- Stir in almond extract, imitation butter flavoring, and poppy seed.
- Pour batter into prepared loaf pans.
- Bake at 325°F for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Remove from pans immediately after baking and cool.
Tips & Substitutions
For a lighter texture, use room temperature ingredients and avoid overmixing the batter once the dry ingredients are added. If you don't have almond extract, vanilla extract can be a suitable substitute, though it will slightly alter the flavor. Adding a tablespoon of lemon zest can also enhance the cake's flavor profile. This recipe is reminiscent of American recipes like Wanda'S Favorite Pound Cake.
Serving Suggestions
Slice the poppy seed tea cake and serve it with a dusting of powdered sugar or a light glaze. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a delightful brunch, consider serving it alongside fruit salad or yogurt. This cake also complements other baked goods like American recipes such as Bran Spice Muffins.
Storage & Reheating
Store the cooled tea cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it come to room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Poppy Seed Tea Cake contains roughly 877 calories, with 20g protein, 76g carbohydrates, and 60g fat. It is an excellent source of calcium (118% of the Daily Value), dietary fiber (75% of the Daily Value), and iron (57% of the Daily Value). Note that it is relatively high in sodium, at 1248mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil in this recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Each will impart a slightly different flavor, but the texture will remain similar. Just ensure the oil is neutral-flavored to keep the cake's taste balanced.
What can I do if I don't have poppy seeds?
If you're out of poppy seeds, you can omit them entirely or replace them with chia seeds for a similar texture. However, the flavor will change slightly, so consider adding a bit of lemon zest or ground nuts for extra flavor.
How can I tell when the tea cake is done baking?
The tea cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top will be golden brown.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).