Seed cake is a pleasingly old-fashioned, barely sweetened loaf studded with caraway seeds that provide a gentle crunch and subtle licorice edge. It’s been around since medieval times with an abundance of variations, including four alone from the famous Mrs. Beeton of Victorian England.
Caraway can be divisive, but know that the cake would be just as delightful without any seeds or with a different selection of them. See Substitutions, below.
Storage: Store in an airtight container at room temperature for up to 3 days or in the freezer (the whole loaf or slices) for up to 2 months.
Ingredients
Servings: 8–10 (makes one 8 1/2-by-4 1/2-inch loaf)
Directions
Active:
30 mins|
Total: 1 hour 25 mins
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Step 1
In a medium bowl, whisk together the flour, almond flour or meal, caraway, baking powder, nutmeg and salt. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer, beat the butter and cane sugar on medium-high speed until light and fluffy, 4 to 6 minutes, scraping down the sides and bottom of the bowl as needed. Add the eggs one at a time, beating on medium-high after each addition. If the batter starts to curdle, beat in a spoonful of the flour mixture. Scrape down the bowl, add the remaining flour mixture and mix on low until just combined. (It’s okay if the batter looks slightly dry or thick.) Add the milk and mix again on low until smooth and uniform, about 1 minute. Remove the bowl from the mixer and stir a few times with a flexible spatula to ensure everything is thoroughly incorporated.
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Step 2
Transfer the batter to the prepared pan and spread into an even layer, all the way to the corners. Smooth the top and sprinkle with the demerara or turbinado sugar. Bake for 55 minutes, or until golden brown and a tester inserted in the center of the cake comes out clean.
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Step 3
Let cool in the pan for 10 minutes, then use the parchment overhang to lift the cake out, transfer to a wire rack and let cool completely.
Substitutions
or a cake with more seeds >> use 1 1/2 teaspoons caraway seeds with 1 teaspoon anise seeds and 1 tablespoon poppy seeds.
Don’t like caraway? >> Leave out (add more nutmeg, if desired) and/or use anise, poppy, fennel or sesame seeds together or separately.
Raw cane sugar >> 3/4 cup granulated sugar plus 2 tablespoons light brown sugar, or golden caster sugar.
Dairy milk >> Plant-based milk.
Butter >> Vegan butter.
Variations
You can make this in a 9-by-5-inch loaf pan, but the cake will be squatter and will bake in closer to 50 minutes.
