Poppy Seed Bundt Cake I Recipe

Reviews More Reviews

Most Helpful Positive Review

Aug 19, 2005

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 thumb's up from everyone who tried it.

—sadie

See full review »

Most Helpful Critical Review

May 07, 2010

We thought this cake was ok. Nothing really wrong with it, it was moist and had a nice "crust". But it just didn't "wow" us. Probably won't make it again so I can keep looking for a poppy seed cake that has the wow factor.

—bayer

See full review »

10 Ratings

Jul 01, 2004

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, there's 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.)

—BARKINGSEALE

See full review »

Jan 26, 2006

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.

—greeneyedlinly

See full review »

Apr 13, 2010

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 didn't 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!

—margaelaine

See full review »

Mar 08, 2010

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

—Jillaceae

See full review »

Apr 13, 2009

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

—DiamondGirl amanecer

See full review »

Mar 30, 2012

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.

—Melisshoddinott83

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Poppy Seed Bundt Cake II

Poppy Seed Bundt Cake III

Lemon Poppy Seed Bundt Cake

Poppy Seed Cake III

Poppy Seed Cake I

Chocolate Poppy Seed Cake

Moist Lemon Poppy Seed Cake

Glazed Almond Bundt Cake

Delicious Moist Poppy Seed Cake

Poppy Seed Cake II

ADVERTISE WITH US

Nutrition

Calories
410 kcal
20%

Carbohydrates
55.7 g
18%

Cholesterol
112 mg
37%

Fat
18.7 g
29%

Fiber
1.4 g
6%

Protein
6.2 g
12%

Sodium
357 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Poppy Seed Bundt Cake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 410
Calories from Fat: 168

% Daily Value *
Total Fat 18.7g 29 %
Saturated Fat 10.5g 53 %
Cholesterol 112mg 37 %
Sodium 357mg 14 %
Potassium 110mg 3 %
Total Carbohydrates 55.7g 18 %
Dietary Fiber 1.4g 6 %
Protein 6.2g 12 %
Sugars 34.9g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 11 %
Iron 19 %
Thiamin 25 %
Niacin 22 %
Vitamin B6 4 %
Magnesium 7 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.