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

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
1 - 10 inch bundt pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

410 calories; protein 6.2g; carbohydrates 55.7g; fat 18.7g; cholesterol 103.5mg; sodium 356.7mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2005
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
05/07/2010
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. Read More
(5)
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/19/2005
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. Read More
(21)
Rating: 5 stars
01/26/2006
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. Read More
(18)
Rating: 5 stars
07/01/2004
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.) Read More
(15)
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Rating: 5 stars
04/13/2010
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! Read More
(13)
Rating: 5 stars
03/08/2010
Solid bundt cake. I make this every year at Christmas adding a teaspoon of cardamom to make a delicious cardamom-poppy seed cake. Read More
(10)
Rating: 5 stars
04/13/2009
This is a delicious and moist cake. Loved by everyone! Read More
(7)
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Rating: 3 stars
05/07/2010
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. Read More
(5)
Rating: 4 stars
06/22/2009
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. Read More
(5)
Rating: 5 stars
03/30/2012
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. Read More
(4)
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