Outstanding cake, Dee! It's like a buttery poundcake. Very easy to prepare, and easy to put together. A nice addition to my cookbook. I'm having a piece right now with my morning coffee. Great combo! Thanks Dee!
I wanted to try another version of poppy seed cake and I am a little disappointed. It did not turn up as well as my SOLO recipe. I did exact to the directions and not as flavorful as it should be. The filling just not quite right..the process of making and the ingredients in the filling did not bring out the flavor of Poppy Seed should be. The cake tasted different with the seeds not at their potental since they didn't open up and the honey..changed it all..I would next time, just them soak in hot water, grind them and make simple syrup (sugar and water) adding vanilla extract to bring out their flavor and not to cover up if I ever need to. The seeds weren't soft at all, they were crunchy. The cake itself was too salty, I guess because the baking powder. Thanks, but no thanks, I'll use my trusted SOLO recipe that is more flavorful and decadent, true to its form.
My DH and I enjoyed the cake very much. My DD ate 3 large pieces of it and said excellent. We had never tasted poppy seeds before so it was a complete new taste for us. I didn't have 1 cup of butter so I used part shortening and part butter. I didn't have quite a cup of sour cream so I had to add some plain yogurt to make up the difference. I added the flour mixture gradually to the poppy seed mixture as that was the bigger bowl. I used a bundt pan sprayed with Pam and dusted with icing sugar. I baked for the recomended time. I will make this again.
What got "lost in translation": 1) In Czech baking recipes, always use unsalted butter. This would explain why some people complain about saltiness. 2) You need to grind the poppy seeds for step 1. In order to use the whole poppy seeds you would have to soak them, which this recipe does not call for. Note for step 1: I replace the water with milk (same amount) and I do not cook the mixture (using ground poppy seeds, of course)
Loved this cake!!! I agree that it is well worth the effort. I made this for my mom's birthday because it's her favorite and my grandma use to make poppy seed cake for her on her birthday, she loved it and it came out just like grandmas.
Too many poppy seeds!!! I think that 1/2 a cup would be plenty. Also found it too salty. I think omitting the salt or using unsalted butter would do the trick
This was a very rich and moist cake is sweeter than was you would think. Was worth the effort does get quite brown while cooking. I drizzled a powdered sugar glaze over the top. Very yummy thanks for the recipe.
Thank you very much for the recipe, I must say it is the best cake recipe I have tried. The cakes turned out fantastic. I do not have a tube pan, so I used 6 tiny loaf pans. Baking took only 25 minutes. The cakes rose beautifully and are very soft. Taste and smell wonderful too.