Excellent! Moist and dense with a light tender crumb. The cinnamon flavour is very subtle. I used 2 3/4 cups of cake and pastry flour instead of all-purpose increased the poppy seeds to 1/2 cup and added 2 tablespoons of vanilla sugar to the buttermilk/poppy seed mixture. The cake tested done at 45 minutes. Should start checking at 40 minutes. Used a 12 cup bundt pan and the cake after cooling was fairly deep. I added a vanilla glaze after the cake had cooled. A definite thumb's up from everyone who tried it.
I loved this but like me I never follow anything exactly. I used 3/4 c. of poppy seeds and almond extract as well as vanilla and use just sugar to coat the pan not cinnamon sugar and no layers, I did it in mini loaf pans so I could portion control so I only baked them for 25 min. If they were smaller I could have done it in mini muffin tins 15 or 10 min.
Thank You so much I have a favorite for sure.
I received rave reviews about this cake at work. This was my first "from scratch" cake and it came out perfect! The title is deceiving though...look at the ingredients. While there are certainly poppy seeds there's much more flavor. The only catch to this cake is that when using a multi-patterned cake pan it is hard to see the design for the dark cinnamon crust. I am making a version without the crust now to see if it works. (I will miss the crust though it was sooo good.)
I have made this recipe 3 times now and I have gotten compliments each time. The second time I made it I increased the vanilla extract to 2 tsp. The third time I made it I didn't have enough vanilla so I added 1/2 tsp of almond extract. All three ways were quite tasty but my husband and I liked variation #2 the best. This will become one of my "go to" recipes. The cake is moist and dense with a hint of cinnamon. It is a wonderful change from the standard chocolate or white cake!
Solid bundt cake. I make this every year at Christmas adding a teaspoon of cardamom to make a delicious cardamom-poppy seed cake.
This is a delicious and moist cake. Loved by everyone!
We thought this cake was ok. Nothing really wrong with it it was moist and had a nice "crust". But it just didn't "wow" us. Probably won't make it again so I can keep looking for a poppy seed cake that has the wow factor.
It was okay; I didn't love it. It was dense and moist but had a peculiar flavor. I did make substitutions - I wanted to make it non-dairy so I used margarine instead of butter and soy milk lemon juice instead of buttermilk. And I didn't use cinnamon because I don't like it. Tested ready at 40 minutes in the oven. Came out looking beautiful - love the sugar crust on top.
This was a very tasty cake. came out of the oven beautifully. I used 3/4 cup of poppy seeds and soaked them over night in the milk next time I will blend half of them up in my coffe grinder to help release the flavours. I did add 1/4 cup of sour cream and I doubled the vanilla and found that the cake really does tast better the next day. I frosted with a milk chocolate frosting and it was a divine combination.
