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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


  • 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


  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.