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Poppy Seed Bundt Cake

By: Dana Koss

"This recipe, passed down from my mother, is perfect for church or social functions. I can be made ahead (it freezes beautifully) and is not sticky or crumbly--that's important if you're trying to walk around and socialize."

Rate/Review | Read Reviews (5)

Prep Time:
25 Min

Cook Time:
1 Hr

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

6 tablespoons poppy seeds
1 cup buttermilk
1 cup butter or margarine, softened
1 1/2 cups sugar
4 eggs, separated
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1/3 cup sugar
2 teaspoons unsweetened cocoa
1 teaspoon ground cinnamon

Directions

Place poppy seeds and buttermilk in a bowl; soak for 2 hours. In a large mixing bowl, cream butter until fluffy. Add sugar and egg yolks; beat well. Combine remaining dry ingredients; add alternately with poppy seeds/buttermilk to creamed mixture. In another bowl, beat egg whites until stiff. Fold into batter; set aside. Combine filling ingredients; sprinkle one-third into bottom of a greased and floured 10-in. bundt pan. Pour in half of batter; "swirl" in half of remaining filling. Add remaining batter and filling; again swirling together. Bake at 350 degrees F for 1 hour. Turn out immediately onto wire rack to cool.