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Cinnamon Poppy Seed Cake

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Submitted by myself

YIELD

12 servings

PREP

45 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 473
CUPS ML SUGAR
1 15
TABLESPOON ML CINNAMON
ground
2 ½ 591
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 237
CUP ML BUTTER
room temperature
2 1E+1
TEASPOONS ML VANILLA EXTRACT
4 4
LARGE LARGE EGGS
separated
1 237
CUP ML BUTTERMILK
6 9E+1
TABLESPOONS ML POPPY SEED

Directions

Preheat oven to 350℉ (180℃).

Generously butter 12 cup Bundt pan.

Combine ½ cup sugar and cinnamon in small bowl.

Sift flour, baking powder, baking soda and salt into medium bowl.

Using electric mixer, beat butter and vanilla in large bowl until fluffy.

Gradually add 1 cup sugar, beating until mixture is smooth.

Beat in egg yolks 1 at a time.

Mix in flour mixture alternately with buttermilk in 3 additions each.

Fold in poppy seeds.

In medium bowl, whisk egg whites until foamy.

Gradually add remaining ½ cup sugar, beating.

Fold whites into batter in 2 additions.

Spoon half of cake batter into prepared pan.

Sprinkle with half of cinnamon sugar.

Spoon remaining batter over. Sprinkle with remaining cinnamon sugar. Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 416 42% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 299mg 12%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 6%
Sugars g
Protein 13g
Vitamin A 11% Vitamin C 1%
Calcium 12% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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