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Poppy Seed Bundt Cake Recipe

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.
TOTAL TIME: Prep: 25 min. + soaking Bake: 1 hour YIELD:16-20 servings


  • 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
  • 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.

Nutritional Facts

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

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Reviewed Jul. 23, 2014

"Nice recipe :)"

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