Poppy Seed Bundt Cake Recipe

5 1 1
Publisher Photo

Poppy Seed Bundt Cake Recipe

Read Reviews
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 or margarine, softened
  • 1-1/2 cups sugar
  • 4 egg, 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 a third into bottom of a greased and floured 10-in. fluted tube pan. Pour in half of batter; "swirl" in half of remaining filling. Add remaining batter and filling; again swirling together. 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 or margarine, softened
  • 1-1/2 cups sugar
  • 4 egg, 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
  1. 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.
  2. In another bowl, beat egg whites until stiff. Fold into batter; set aside. Combine filling ingredients; sprinkle a third into bottom of a greased and floured 10-in. fluted tube pan. Pour in half of batter; "swirl" in half of remaining filling. Add remaining batter and filling; again swirling together. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPoppy Seed Bundt Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
GirishKatta User ID: 7329112 21001
Reviewed Jul. 23, 2014

"Nice recipe :)"

Loading Image