Poppy Seed Bundt Cake Recipe

5 1 1
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Poppy Seed Bundt Cake Recipe

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5 1 1
Publisher Photo
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.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. + soaking Bake: 1 hour
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. + soaking Bake: 1 hour

Ingredients

  • 6 tablespoons poppy seeds
  • 1 cup buttermilk
  • 1 cup butter, 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 baking cocoa
  • 1 teaspoon ground cinnamon

Directions

Place poppy seeds and buttermilk in a bowl; soak for 2 hours. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Combine the dry ingredients; add to creamed mixture alternately with poppy seed mixture.
In another bowl, beat egg whites until stiff. Fold into batter; set aside.
Combine filling ingredients; sprinkle a third into a greased and floured 10-in. fluted tube pan. Top with half of batter; sprinkle with half of the remaining filling. Cut through with a knife to swirl. Repeat with remaining batter and filling.
Bake at 350° for 1 hour. Turn out immediately onto wire rack to cool. Yield: 16-20 servings.
Originally published as Poppy Seed Bundt Cake in Grandma's Great Desserts Cookbook 1992, p16

Nutritional Facts

1 slice: 242 calories, 11g fat (6g saturated fat), 68mg cholesterol, 281mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 6 tablespoons poppy seeds
  • 1 cup buttermilk
  • 1 cup butter, 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 baking cocoa
  • 1 teaspoon ground cinnamon
  1. Place poppy seeds and buttermilk in a bowl; soak for 2 hours. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Combine the dry ingredients; add to creamed mixture alternately with poppy seed mixture.
  2. In another bowl, beat egg whites until stiff. Fold into batter; set aside.
  3. Combine filling ingredients; sprinkle a third into a greased and floured 10-in. fluted tube pan. Top with half of batter; sprinkle with half of the remaining filling. Cut through with a knife to swirl. Repeat with remaining batter and filling.
  4. Bake at 350° for 1 hour. Turn out immediately onto wire rack to cool. Yield: 16-20 servings.
Originally published as Poppy Seed Bundt Cake in Grandma's Great Desserts Cookbook 1992, p16

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GirishKatta User ID: 7329112 21001
Reviewed Jul. 23, 2014

"Nice recipe :)"

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