Poppyseed Bundt Cake
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How to Make Poppyseed Bundt Cake
1Soak poppyseeds in the buttermilk for 15 minutes.
2Cream together butter and sugar.
3Add yolks to creamed mixture.
4Add almond extract or vanilla.
5Add dry ingredients alternately with buttermilk mixture, a little at a time.
6Beat egg whites very stiff as for angel food.
7Fold egg whites into mixture.
8Pour half of this batter mixture into well-greased bundt pan.
9Sprinkle with a mixture of about 1/4 cup brown sugar and about 1 teaspoon cinnamon.
10Pour in remaining batter.
11Bake at 350 degrees for 1 hour.
12Cool and invert onto serving dish, then remove bundt pan.
13NOTES: When folding in egg whites, be gentle.
14Lift and turn the batter instead of using a stirring motion.
15Don't worry if a little bit of egg white remains unmixed; the egg whites will collapse if you mix it too much.
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