Seed-Cake Recipe – Eats Now

Name: Seed-Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup Whole Wheat Pastry Flour; 1 cup All-purpose Flour; 1 Tablespoon Baking Powder; 1/4 teaspoons Salt; 2 Tablespoons Ground Almonds; 3/4 cups 1 1/2 Sticks Butter, Softened; 3/4 cups Maple Sugar Or Sweetener Of Choice + Extra For Sprinkling; 3 whole Large Eggs; 1 Tablespoon Orange Zest; 1 teaspoon Pure Vanilla Extract; 1/3 cups Whole Milk; 3 Tablespoons Caraway Seeds

Servings: persons

1-1/4 cup Whole Wheat Pastry Flour
1 cup All-purpose Flour
1 Tablespoon Baking Powder
1/4 teaspoons Salt
2 Tablespoons Ground Almonds
3/4 cups 1 1/2 Sticks Butter, Softened
3/4 cups Maple Sugar Or Sweetener Of Choice + Extra For Sprinkling
3 whole Large Eggs
1 Tablespoon Orange Zest
1 teaspoon Pure Vanilla Extract
1/3 cups Whole Milk
3 Tablespoons Caraway Seeds

1
1. Preheat oven to 350u00b0 F. Butter a 9x5 inch loaf pan & line with parchment paper.
2
2. In a medium bowl, whisk the flours, baking powder, salt, and almonds. Set aside.
3
3. In the bowl of a stand mixer, cream the butter & sugar until light colored and creamy. Add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl as necessary. Add the orange zest & vanilla and mix.
4
4. Into the creamed mixture, add the dry ingredients and milk alternately, a little at a time, until it is fully incorporated. Fold in the caraway seeds.
5
5. Scrape the batter into the prepared pan. Sprinkle with sugar and bake for 50-60 minutes or until lightly golden on top and a toothpick comes out clean when inserted in the middle.
6
Let cool in pan on a rack for 10 minutes. Then pull the cake out of the pan and allow to cool completely on a wire rack. Serve with butter, cream, or whipped cream.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/4 cup Whole Wheat Pastry Flour, 1 cup All-purpose Flour, 1 Tablespoon Baking Powder, 1/4 teaspoons Salt, and more.

Yes, Seed-Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Seed-Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions