Back to Old-Fashioned Poppy Seed Torte

Print Options


Card Sizes

Old-Fashioned Poppy Seed Torte Recipe

Old-Fashioned Poppy Seed Torte Recipe

I got this recipe from my grandmother; it's an old fashioned recipe, but well worth it. My dad requests this cake every year for his birthday. I make it for church events and charity auctions, too. Everyone loves it! —Brenda Patterson, Pullman, Washington
TOTAL TIME: Prep: 50 min. + chilling Bake: 15 min. + cooling YIELD:16 servings


  • 3 eggs, separated
  • 1/4 cup butter, softened
  • 3/4 cup sugar blend
  • 1/4 cup unsweetened applesauce
  • 1-1/2 teaspoons vanilla extract, divided
  • 2-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-3/4 cups buttermilk
  • 1/4 cup poppy seeds
  • 1 cup sugar
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons baking cocoa
  • 1-1/2 to 2 teaspoons cold brewed coffee
  • 1/4 cup chopped walnuts, toasted


  • 1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Sprinkle with flour; set aside.
  • 2. In a large bowl, beat butter and sugar blend until crumbly, about 2 minutes. Beat in applesauce and 1 teaspoon vanilla. Combine 2-1/2 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in poppy seeds.
  • 3. Beat egg whites on medium speed until soft peaks form; fold into batter. Spread into prepared pans. Bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 4. For filling, in a small saucepan, combine sugar and remaining flour. Stir in sour cream until smooth. Bring to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in remaining vanilla. Transfer to a bowl; refrigerate until chilled.
  • 5. Place one cake layer on a serving platter; top with a third of the filling. Repeat layers twice.
  • 6. Combine the confectioners' sugar, cocoa and enough coffee to achieve a drizzling consistency. Drizzle over cake. Sprinkle with nuts. Refrigerate until serving. Yield: 16 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional Facts

1 slice equals 261 calories, 8 g fat (3 g saturated fat), 54 mg cholesterol, 288 mg sodium, 43 g carbohydrate, 1 g fiber, 6 g protein.