POPPY SEED BUNDT CAKE

Poppy Seed Bundt Cake image

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.

Provided by Taste of Home

Time 1h25m

Yield 16-20 servings.

Number Of Ingredients 13

Ingredients

6 tablespoons poppy seeds
1 cup buttermilk
1 cup butter, softened
1-1/2 cups sugar
4 large eggs, 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 baking cocoa
1 teaspoon ground cinnamon

Steps:

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.

Nutrition Facts : Calories 242 calories, Fat 11g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 281mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.