Rustic Seed-Topped Vanilla Cake
This simple vanilla snack cake bakes into a soft, lightly sweet crumb with a rustic seed topping that adds crunch and a toasted finish. It is the kind of cake you can slice for afternoon tea, pack up for a casual brunch, or serve after dinner with fruit on the side.
Recipe at a glance
- Yield: 1 round 9-inch cake, 8 to 10 slices
- Prep time: 20 minutes
- Bake time: 28 to 34 minutes
- Cooling time: 45 minutes
- Total time: About 1 hour 40 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup plain yogurt or sour cream
- 1/2 cup whole milk
- 1 tablespoon turbinado sugar
- 1 tablespoon mixed seeds, such as sunflower, sesame, poppy, or a blend
- 1 teaspoon melted butter or milk, for helping the topping adhere
Instructions
- Heat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. If you want easy release, lightly flour the sides as well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until the mixture looks pale and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Stir in the yogurt or sour cream.
- Add the dry ingredients in two additions, alternating with the milk. Begin and end with the flour mixture. Stir just until no dry streaks remain; do not overmix.
- Spoon the batter into the prepared pan and smooth the top.
- Mix the turbinado sugar, seeds, and melted butter or milk in a small bowl, then sprinkle evenly over the batter. Gently press the topping into the surface so it stays put while baking.
- Bake for 28 to 34 minutes, until the top is golden and the center springs back when lightly touched. A toothpick inserted in the middle should come out clean or with a few moist crumbs, but no wet batter.
- Cool the cake in the pan for 10 minutes, then turn it out onto a rack and cool completely before slicing.
Tips, serving ideas, and storage
For the best texture: Stop mixing as soon as the flour disappears. That keeps the crumb tender instead of dense.
Seed topping swap: Use whatever you have on hand, as long as the total amount stays about 1 tablespoon. A mix of sunflower and sesame gives a nutty crunch, while poppy seeds add a smaller, more delicate finish.
Serving ideas: Serve wedges plain with coffee or tea, or add a spoonful of softly whipped cream and sliced strawberries for dessert. For breakfast, a thin slice pairs well with yogurt and fresh fruit.
Storage: Keep the cake covered at room temperature for up to 2 days. If your kitchen is warm or humid, refrigerate it in an airtight container for up to 4 days; let slices come to room temperature before serving for the softest crumb. To freeze, wrap individual slices well and freeze for up to 2 months. Thaw at room temperature.
Make-ahead note: The dry ingredients can be whisked together a day in advance, and the seed topping can be mixed just before baking so it stays crisp.
