Follow this step-by-step recipe for a perfect Poppyseed Cake with Crunchy Glaze!

Those of you with December birthdays already know this truth I am about to share: December birthdays are the pits! My poor husband has dealt with this his whole life. In fact, when we had kids he was bound and determined to make sure their birthdays did not fall anywhere close to Christmas.

And quite frankly, being the spouse or parent of a December birthday is no easy task either. There is already so much to do without having to add more presents and yet another obligation into the mix! Luckily for me, my husband hates gifts and only ever wants one simple thing for his birthday: A poppyseed cake with crunchy glaze.

DIG DEEPER


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Thus, every year for the past ten years I have baked him a poppyseed cake. And until this year, every year I have FAILED miserably at making the glaze crunchy. No matter how what I tried–milk, water, meringue powder, different kinds of sugar–or what instructions I searched for on Google, I couldn’t get the glaze to set hard like he really wanted.

And then this year, for the first time ever, he oh-so-casually mentioned something about his mom boiling the water for the glaze. Ten years people, and not once did he think to share with me that crucial little detail! In any case, apparently the trick to a crunchy glaze is boiled water and a whole lot of powdered sugar. So now you know. Just in case your crazy wonderful Czech husband has a craving for some obscure dessert you have no idea to make.

Poppyseed Cake with Crunchy Glaze requires just a few simple ingredients.

Here is what you need:

For Cake:
1 cup butter, softened, plus more for greasing pan
1 1/2 cups sugar
1 can Solo Ground Poppy Seed Filling
4 eggs
1 teaspoon vanilla
1 cup sour cream
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
For Glaze:
1/4 cup water
3 cups powdered sugar
1 tablespoon meringue powder (optional)
 

Grease and flour a bundt pan.

Step 1: Preheat oven to 350 degrees. Grease and flour a Bundt pan; set aside.

Separate the eggs.

Step 2: Separate eggs into two small bowls; set aside.

Beat the butter and sugar until fluffy.

Step 3:  Beat butter and sugar in large bowl fitted with paddle attachment until light and fluffy.

Add the poppyseed filling.

Step 4: Add poppy seed filling and beat until blended. Add in egg yolks, one at a time, beating well after each addition.

Vanilla and sour cream give this poppyseed cake a great flavor!

Step 5: Add vanilla and sour cream and beat until just blended.

Add in the dry ingredients slowly.

Step 6: Mix in baking soda and salt. Add flour, a half-cup at a time, beating well after each addition.

Beat the egg whites until stiff peaks form.

Step 7: Beat egg whites in separate bowl with electric mixer until stiff peaks form. If you have a hand mixer, you can use this; I always just use my KitchenAid fitted with the whisk attachment and hold the glass (non-KitchenAid) bowl in place. It seems to work just fine!

Fold the egg whites into the batter.

Step 8: Fold beaten egg whites into batter. Spread evenly into prepared pan.

Bake and cool.

Step 9: Bake approximately 1 hour, until knife inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

After the cake has cooled, start making the glaze.

Step 10: After cake has cooled,  bring 1/4 cup water to a boil in small saucepan. Slowly add powdered sugar, whisking well, until mixture reaches a smooth glaze consistency. Add in meringue powder and remove from heat.

Drizzle the glaze over the cake.

Step 11:  Keep stirring with whisk, as glaze will cool and harden fairly quickly. Transfer glaze to liquid measuring cup or small pitcher, if desired, then drizzle over cake.

Poppyseed Cake With Crunchy Glaze

This scrumptious cake contains a Poppy Seed Filling.
Course Dessert
Cuisine American
Keyword Poppyseed Cake With Crunchy Glaze
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 12 people

Ingredients

  • For Cake:
  • 1 cup butter softened, plus more for greasing pan
  • 1 1/2 cups sugar
  • 1 can Solo Ground Poppy Seed Filling
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • For Glaze:
  • 1/4 cup water
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder optional

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a Bundt pan; set aside.
  2. Separate eggs into two small bowls; set aside.
  3. Beat butter and sugar in large bowl fitted with paddle attachment until light and fluffy.
  4. Add poppy seed filling and beat until blended. Add in egg yolks, one at a time, beating well after each addition.
  5. Add vanilla and sour cream and beat until just blended.
  6. Mix in baking soda and salt. Add flour, a half-cup at a time, beating well after each addition.
  7. Beat egg whites in separate bowl with electric mixer until stiff peaks form. If you have a hand mixer, you can use this; I always just use my Kitchen Aid fitted with the whisk attachment and hold the glass (non-Kitchen Aid) bowl in place. It seems to work just fine!
  8. Fold beaten egg whites into batter. Spread evenly into prepared pan.
  9. Bake approximately 1 hour, until knife inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
  10. After cake has cooled, bring 1/4 cup water to a boil in small saucepan. Slowly add powdered sugar, whisking well, until mixture reaches a smooth glaze consistency. Add in meringue powder and remove from heat.
  11. Keep stirring with whisk, as glaze will cool and harden fairly quickly. Transfer glaze to liquid measuring cup or small pitcher, if desired, then drizzle over cake.

 

Try this amazing Poppyseed Cake with Crunchy Glaze recipe. You won't be disappointed!

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Do you have a December birthday? How do you make it special?