Poppy Seed Bundt Cake I

Poppy Seed Bundt Cake I

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

1 h 30 m servings 410 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 c...

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...

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 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 certai...

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 v...

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

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 c...

It was okay; I didn't 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 + ...

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

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,...