Poppy Seed Bundt Cake
Recipe: #18916
May 10, 2015
Categories: Desserts, Cakes, Tube/Bundt, Eggs, Nuts/Seeds, Entertaining, Mother's Day, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy more
"A light cake. Serve with a scoop of ice cream."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (142.3 g)
- Calories 464.3
- Total Fat - 22.2 g
- Saturated Fat - 13 g
- Cholesterol - 134.8 mg
- Sodium - 286.6 mg
- Total Carbohydrate - 61.3 g
- Dietary Fiber - 3.5 g
- Sugars - 36.7 g
- Protein - 8.3 g
- Calcium - 132.2 mg
- Iron - 2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350F. Grease and lightly flour a bundt cake pan.
Step 2
In a small bowl, mix brown sugar and cinnamon; set aside.
Step 3
Soak poppyseed in the buttermilk for 15 minutes.
Step 4
Cream together butter and sugar.
Step 5
Add yolks to creamed mixture. Add almond extract.
Step 6
Add dry ingredients alternately with buttermilk mixture, a little at a time. Beat egg whites in a large clean bowl until very stiff.
Step 7
Fold egg whites gently into batter.
Step 8
Pour half of the batter into prepared Bundt pan.
Step 9
Sprinkle with the brown sugar mixture. Pour in remaining batter.
Step 10
Bake for 1 hour.
Step 11
Cool on wire rack, in pan. When cool, invert onto serving plate.
Step 12
Slice and serve.
Tips & Variations
- A standard size bundt cake pan.
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