Poppy Seed Bundt Cake

30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"A light cake. Serve with a scoop of ice cream."

Original is 10-12 servings

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


  • A standard size bundt cake pan.

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