Poppyseed Bundt Cake
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 1 ½ | cups |
sugar
|
|
| 2 ½ | cups |
all-purpose flour
sift before measuring |
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | cup |
buttermilk
|
|
| 2 | ounces |
poppy seed
|
|
| 1 | teaspoon |
almond extract
or vanilla extract |
*
|
| 4 | large |
eggs
separated |
|
| ¼ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 355 | ml |
sugar
|
|
| 591 | ml |
all-purpose flour
sift before measuring |
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 237 | ml |
buttermilk
|
|
| 57.8 | ml/g |
poppy seed
|
|
| 5 | ml |
almond extract
or vanilla extract |
*
|
| 4 | large |
eggs
separated |
|
| 59 | ml |
brown sugar
|
*
|
| 5 | ml |
cinnamon
|
|
Directions
Soak poppyseed in the buttermilk for 15 minutes.
Cream together butter and sugar.
Add yolks to creamed mixture.
Add almond extract or vanilla.
Add dry ingredients alternately with buttermilk mixture, a little at a time.
Beat egg whites very stiff as for angel food.
Fold egg whites into mixture.
Pour half of this batter mixture into well-greased Bundt pan.
Sprinkle with a mixture of about ¼ cup brown sugar and about 1 teaspoon cinnamon.
Pour in remaining batter.
Bake at 350℉ (180℃) F for 1 hour.
Cool and invert onto serving dish, then remove Bundt pan.
