German Poppy Seed Cake

Poppy seeds are the key ingredient to this German cake recipe. "When Mom pulled out the German poppy seed cake recipe, we knew it was a special occasion," says recipe developer Joni Schaper.

Yield: Makes 16 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 44%
  • Protein: 5g
  • Fat: 16g
  • Saturated fat: 8g
  • Carbohydrate: 43g
  • Fiber: 1g
  • Sodium: 328mg
  • Cholesterol: 85mg


  • About 1 cup (1/2 lb.) butter or margarine, at room temperature
  • About 2 1/2 cups all-purpose flour
  • 1/2 cup (about 2 1/2 oz.) poppy seed
  • 1 cup buttermilk
  • 2 teaspoons almond extract
  • 4 large eggs, separated
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon


  1. 1. Butter and flour-dust a 10-inch decorative tube pan.
  2. 2. In a small bowl, mix poppy seed, buttermilk, and almond extract.
  3. 3. In a deep bowl, beat egg whites with a mixer on high until foamy. Continue beating and gradually add 1/4 cup sugar. Beat until whites hold stiff, shiny peaks.
  4. 4. In another bowl, using unwashed beaters, beat 1 cup butter and 1 1/2 cups sugar on high speed until light and fluffy. Add egg yolks and beat until well blended. Stir in poppy seed mixture.
  5. 5. Mix 2 1/2 cups flour, baking powder, baking soda, and salt.
  6. 6. Add dry ingredients to batter; beat slowly to blend. Mix at medium speed.
  7. 7. Fold in beaten whites until blended.
  8. 8. Mix 1/4 cup sugar and cinnamon. Pour half the batter into pan. Sprinkle with half the cinnamon mixture. Add remaining batter and sprinkle with remaining cinnamon mixture. Holding a knife vertically, draw blade through batter around tube.
  9. 9. Bake in 350° oven just until cake springs back when lightly pressed in center, 1 to 1 1/4 hours.
  10. 10. Cool in pan 15 minutes. Invert cake onto a plate. Serve warm or cool.
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