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Poppy Seed Breakfast Cake

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Submitted by oneeagle

YIELD

1 cake

PREP

15 min

COOK

60 min

READY

95 min

Ingredients

1 237
CUP ML BUTTERMILK
¾ 177
CUP ML POPPY SEED *
1 5
TEASPOON ML ALMOND EXTRACT *
1 237
CUP ML BUTTER
room temperature
2 ¼ 532
CUPS ML SUGAR
5 5
LARGE LARGE EGGS
separated, room temperature
2 ½ 591
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML CINNAMON

Directions

Preheat oven to 350℉ (180℃).

Grease and flour 10-inch bundt pan.

Sift flour, baking powder and baking soda.

Cream butter with 1½ cups sugar.

Beat in yolks, one at a time, mixing well after each addition.

Continue beating until light and fluffy.

Add dry ingredients to batter alternately with buttermilk mixture.

Beat whites until stiff but not dry.

Fold into batter.

Spoon half of batter into prepared pan.

Sprinkle with remaining sugar and then cinnamon.

Add remaining batter, spreading evenly.

Bake until tester in center comes out clean, about 1 hour.

Cool in pan for 20 minutes.

Invert cake onto serving platter.

Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 373g (13.2 oz)
Amount per Serving
Calories 1241 39% from fat
 % Daily Value *
Total Fat 54g 82%
Saturated Fat 32g 158%
Trans Fat 0g
Cholesterol 389mg 130%
Sodium 618mg 26%
Total Carbohydrate 59g 59%
Dietary Fiber 2g 10%
Sugars g
Protein 37g
Vitamin A 35% Vitamin C 1%
Calcium 16% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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