Poppy Seed Cake

This Poppy Seed Cake is a comforting, moist dessert featuring a delicate poppy seed batter layered with a warm cinnamon-sugar mixture. The buttermilk ensures a tender crumb, while the poppy seeds add a subtle nutty aroma and pleasant texture. Baked in a bundt pan, it creates an impressive presentation perfect for brunches, tea time, or holiday gatherings. The cinnamon layers provide a sweet, spicy contrast that cuts through the richness of the cake. Its a simple yet elegant treat that feels homemade and indulgent without being overly complicated. Serve it warm or at room temperature, perhaps with a cup of coffee or tea, to highlight its aromatic qualities.

Cooking Method: Baking

Cuisine: Vietnamese

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 24.0

Dietary: Vegetarian

Description

This Poppy Seed Cake is a comforting, moist dessert featuring a delicate poppy seed batter layered with a warm cinnamon-sugar mixture. The buttermilk ensures a tender crumb, while the poppy seeds add a subtle nutty aroma and pleasant texture. Baked in a bundt pan, it creates an impressive presentation perfect for brunches, tea time, or holiday gatherings. The cinnamon layers provide a sweet, spicy contrast that cuts through the richness of the cake. Its a simple yet elegant treat that feels homemade and indulgent without being overly complicated. Serve it warm or at room temperature, perhaps with a cup of coffee or tea, to highlight its aromatic qualities.

Ingredients

1/4 cup Poppyseeds
1 cup Buttermilk
1 cup Margarine
1 1/2 cup Sugar
4 large Eggs
1 tsp Vanilla extract
2 1/2 cup All-purpose flour
1/2 tsp Salt
1 tsp Baking soda
1/2 cup Sugar (for filling)
1 1/2 tbsp Ground cinnamon

Directions

1
Preheat oven to 350F (175C).
2
Generously butter a 10-inch bundt pan with margarine.
3
In a large bowl, cream the margarine and 1 1/2 cups of sugar until light and fluffy.
4
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5
Mix in the vanilla extract.
6
In a separate bowl, sift together the flour, salt, baking soda, and poppy seeds.
7
Combine the dry ingredients with the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
8
In a small bowl, mix the 1/2 cup sugar with the ground cinnamon to create the filling.
9
Sprinkle half of the cinnamon-sugar mixture into the bottom of the prepared bundt pan.
10
Pour half of the batter into the pan and spread evenly.
11
Sprinkle half of the remaining cinnamon-sugar mixture over the batter.
12
Add the remaining batter on top and sprinkle with the rest of the cinnamon-sugar mixture.
13
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
14
Let the cake cool in the pan on a wire rack for 20-30 minutes.
15
Invert the cake onto a plate and allow it to cool completely before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 24.0kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.4g2%
Cholesterol 1.2mg1%
Sodium 36.0mg2%
Total Carbohydrate 3.9g2%
Dietary Fiber 0.0g0%
Sugars 3.9g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the buttermilk is at room temperature to maintain the batter's emulsion.

If you don't have buttermilk, you can substitute it with milk mixed with 1 tablespoon of lemon juice or vinegar, left to sit for 5 minutes.

To prevent sticking, make sure the bundt pan is very well greased and consider dusting it lightly with flour after greasing, though the cinnamon sugar layer often helps with release.

Store any leftovers in an airtight container at room temperature for up to 3 days.

Keywords: poppy seed, cake, bundt, cinnamon, buttermilk, dessert, baking, vegetarian, layered, moist, vanilla, brunch, tea cake, homemade, sweet

Read it online: https://www.chefs-mate.com/recipe/poppy-seed-cake-3/