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Poppy Seed Bundt Cake

 Poppy Seed Bundt Cake
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.
16-20 ServingsPrep: 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

2 of 2

Poppy Seed Bundt Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 242 calories, 11 g fat (6 g saturated fat), 68 mg cholesterol, 281 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.