POPPY SEED BUNDT CAKE I

Poppy Seed Bundt Cake I image

Poppy seeds are soaked overnight, and then mixed into the batter of this 10 inch Bundt cake.

Provided by R0SALINDA

Categories Desserts Cakes Bundt Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

Ingredients

¼ cup poppy seeds
1 cup buttermilk
1 cup butter
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ tablespoons ground cinnamon
½ cup white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C), grease a 10 inch bundt pan. Mix together cinnamon and 1/2 cup sugar. Sprinkle part of the cinnamon sugar mixture evenly over greased pan. This will form a thin crust over the cake. Set aside the remaining cinnamon sugar mixture.
Soak poppy seed in buttermilk for 6 to 8 hours or overnight. Cream butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.
Sift flour, salt and soda together. Add to butter mixture alternately with the poppy seed mixture. Blend well.
Put the batter in the pan in layers, sprinkling the reserved cinnamon sugar mixture between each layer. If you spread your batter thin, you should get three layers of cinnamon sugar.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted comes out clean. Set cake on rack to cool for one hour.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 55.7 g, Cholesterol 103.5 mg, Fat 18.7 g, Fiber 1.4 g, Protein 6.2 g, SaturatedFat 10.5 g, Sodium 356.7 mg, Sugar 34.9 g