Apple and Poppy Seed Cake

  • Active Time 15m
  • Total Time 1h 5m

Serves 10


  • 2/3 cup butter
  • 1 cup plus 1 teaspoon sugar, divided
  • 3 eggs
  • 2 cups self-rising flour
  • 1/2 cup all-purpose flour
  • 2/3 cup milk
  • 1/2 cup poppy seeds
  • 1 tablespoon finely grated lemon zest
  • 2 Granny Smith apples, peeled, cored and very thinly sliced


Preheat the oven to 350 degrees F. Butter a deep 9-inch round cake pan and line it with parchment paper.

Beat the butter and 1 cup of the sugar in a bowl until just combined. Add the eggs, flours, milk, poppy seeds and lemon zest. Beat the mixture on low speed with an electric mixer until combined. Then beat on high speed until the mixture is light and creamy, about 5 minutes.

Spread the mixture into the prepared pan. Arrange the apple slices, overlapping around the top of the cake, and sprinkle with the remaining 1 teaspoon of sugar.

Bake in the oven for 45 minutes, or until a skewer inserted in the middle of the cake comes out clean. Take the cake out of the oven and let stand in the pan for 5 minutes before turning out onto a wire rack.

Serve warm or cold.

Hint: Cut the apples as thin as possible, otherwise they will sink into the middle of the cake during cooking.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1083

nutrition information per serving

357 calories; 17g total fat; 96mg cholesterol; 319mg sodium; 46g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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