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Recipe: Poppy Seed Bundt Cake I

Poppy seeds are soaked overnight, and then mixed into the batter of this 10 inch Bundt cake.

Poppy Seed Bundt Cake I Ingredients

  • cup poppy seeds

  • 1 cup buttermilk

  • 1 cup butter

  • 1? cups white sugar

  • 4 eggs

  • 1 teaspoon vanilla extract

  • 2? cups all-purpose flour

  • 1 teaspoon baking soda

  • teaspoon salt

  • 1? tablespoons ground cinnamon

  • cup white sugar

How to Make Poppy Seed Bundt Cake I

  1. Preheat oven to 350 degrees F (175 degrees C), grease a 10 inch bundt pan. Mix together cinnamon and 1/2 cup sugar. Sprinkle part of the cinnamon sugar mixture evenly over greased pan. This will form a thin crust over the cake. Set aside the remaining cinnamon sugar mixture.

  2. Soak poppy seed in buttermilk for 6 to 8 hours or overnight. Cream butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.

  3. Sift flour, salt and soda together. Add to butter mixture alternately with the poppy seed mixture. Blend well.

  4. Put the batter in the pan in layers, sprinkling the reserved cinnamon sugar mixture between each layer. If you spread your batter thin, you should get three layers of cinnamon sugar.

  5. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted comes out clean. Set cake on rack to cool for one hour.

Poppy Seed Bundt Cake I Nutritions

  • Calories: 409.5 calories

  • Carbohydrate: 55.7 g

  • Cholesterol: 103.5 mg

  • Fat: 18.7 g

  • Fiber: 1.4 g

  • Protein: 6.2 g

  • SaturatedFat: 10.5 g

  • ServingSize:

  • Sodium: 356.7 mg

  • Sugar: 34.9 g

  • TransFat:

  • UnsaturatedFat:

Poppy Seed Bundt Cake I Reviews

  • Excellent Moist and dense, with a light tender crumb. The cinnamon flavour is very subtle. I used 2 3/4 cups of cake and pastry flour instead of all-purpose, increased the poppy seeds to 1/2 cup, and added 2 tablespoons of vanilla sugar to the buttermilk/poppy seed mixture. The cake tested done at 45 minutes. Should start checking at 40 minutes. Used a 12 cup bundt pan, and the cake, after cooling, was fairly deep. I added a vanilla glaze after the cake had cooled. A definite thumbs up from everyone who tried it.

  • I loved this but like me I never follow anything exactly. I used 3/4 c. of poppy seeds and almond extract as well as vanilla and use just sugar to coat the pan not cinnamon sugar and no layers, I did it in mini loaf pans so I could portion control so I only baked them for 25 min. If they were smaller I could have done it in mini muffin tins 15 or 10 min. Thank You so much I have a favorite for sure.

  • I received rave reviews about this cake at work. This was my first "from scratch" cake and it came out perfect The title is deceiving though...look at the ingredients. While there are certainly poppy seeds, theres much more flavor. The only catch to this cake is that when using a multi-patterned cake pan, it is hard to see the design for the dark cinnamon crust. I am making a version without the crust now to see if it works. (I will miss the crust though, it was sooo good.)

  • I have made this recipe 3 times now and I have gotten compliments each time. The second time I made it, I increased the vanilla extract to 2 tsp. The third time I made it I didnt have enough vanilla, so I added 1/2 tsp of almond extract. All three ways were quite tasty, but my husband and I liked variation #2 the best. This will become one of my "go to" recipes. The cake is moist and dense with a hint of cinnamon. It is a wonderful change from the standard chocolate or white cake

  • Solid bundt cake. I make this every year at Christmas, adding a teaspoon of cardamom to make a delicious cardamom-poppy seed cake.

  • This is a delicious and moist cake. Loved by everyone

  • It was okay; I didnt love it. It was dense and moist but had a peculiar flavor. I did make substitutions - I wanted to make it non-dairy, so I used margarine instead of butter and soy milk + lemon juice instead of buttermilk. And I didnt use cinnamon because I dont like it. Tested ready at 40 minutes in the oven. Came out looking beautiful - love the sugar crust on top.

  • We thought this cake was ok. Nothing really wrong with it, it was moist and had a nice "crust". But it just didnt "wow" us. Probably wont make it again so I can keep looking for a poppy seed cake that has the wow factor.

  • This was a very tasty cake. came out of the oven beautifully.I used 3/4 cup of poppy seeds and soaked them over night in the milk, next time I will blend half of them up in my coffe grinder, to help release the flavours.I did add 1/4 cup of sour cream and I doubled the vanilla, and found that the cake really does tast better the next day. I frosted with a milk chocolate frosting and it was a divine combination.

  • I grew up with this cake recipe -- asked a friend for it in Jr High. I soo love that this is NOT another cake mix Yeah Rosalinda I used less poppy seed and sometimes used some sour cream or some almond extract. Great recipe to vary for the "flavour of the day" Moist and rich texture - not all air and crumbly. Just lovely with the cinnamon sugar. I can eat way too much too fast.... For those who are used to cake mixes -- dont expect that with this lovely cake. It has a nice pleasant straight up flavour. Oh, I have even used some of the cinnamon sugar as a swirl in the middle -- pour in half of the batter and then a layer of sugar and then the rest of the batter. With some on the outside and inside, adds pronouncement to the cinnamon flavor.

  • I was so happy to find a poppy seed cake from scratch recipe... Most of the others use a box mix. Its in the oven now, and I can already tell its a winner Love the detailed instructions on how to layer the cinnamon sugar.

  • Just had a slice of this delicious cake and I again want to thank the person who posted this recipe. I wouldnt change a thing, other than what I did in my previous post. Just wanted to share a photo of the cake outside the pan. Please make this cake and share it with your family during these trying staying home times.

Source: Poppy Seed Bundt Cake I

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