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.

Delicious rustic cake with seeds, sliced and placed on a wooden bench outdoors in daylight.

1 round 9-inch cake, 8 to 10 slices per full batch · About 1 hour 40 minutes

https://cyrusramsey.com/rustic-seed-topped-vanilla-cake/

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

Method

Recipe by Heather Schiefelbein.

  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar together until the mixture looks pale and fluffy, about 2 to 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
  5. Stir in the yogurt or sour cream.
  6. 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.
  7. Spoon the batter into the prepared pan and smooth the top.
  8. 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.
  9. 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.
  10. Cool the cake in the pan for 10 minutes, then turn it out onto a rack and cool completely before slicing.

Serving, useful notes and storage

Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

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.

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.