“Beautiful Round Seed-Cake”

(a.k.a. Göll’s Gorgeous Seed Cake)

  • 1 cup all-purpose flour
  • ½ cup cake flour
  • ½ cup sugarbeautifulroundseedcake
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ tablespoon plus 1 tablespoon poppy seeds
  • ½ tablespoon plus 1 tablespoon sesame seeds, lightly toasted
  • 1 tablespoon plus 2 tablespoons salted, dry roasted sunflower seeds
  • ¼ cup plus ¼ cup soft salted butter
  • ½ cup light sour cream, room temperature
  • ½ cup buttermilk, room temperature
  • 1 extra large egg, room temperature
  • ¼ cup packed golden brown sugar
  • ¼ cup old-fashioned oats

Preheat oven to 350°. Coat a 9″ springform pan with 2″ deep sides with cooking spray or grease lightly. In a large bowl, combine both of the flours, sugar, baking powder, salt, ½ tablespoon each of the poppy seeds and sesame seeds, and 1 tablespoon of the sunflower seeds. Add and mix in ¼ cup of the butter and the sour cream. In a 2-cup glass measure, whisk together the buttermilk and the egg, then mix this into the dry ingredients. Spread in prepared pan. In a medium bowl, combine the brown sugar, oats, and the remaining seeds. Add the remaining ¼ cup butter and combine with your hands. Sprinkle this evenly in clumps on top of the batter. Bake 37-41 minutes or until the center tests done. Place on a rack and cool at least 30 minutes before removing pan sides and cutting. Keep leftovers covered at room temperature. Serves 6-8.

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