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.
Recommended: 48 Amazingly Easy Cakes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 1/3 cup sugar
- 2 teaspoons baking cocoa
- 1 teaspoon ground cinnamon
- 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
Reviews forPoppy Seed Bundt Cake
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 23, 2014
"Nice recipe :)"