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Poppyseed Bundt Cake

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Submitted by Cassie Bingo

YIELD

servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 237
CUP ML BUTTER
or margarine
1 ½ 355
CUPS ML SUGAR
2 ½ 591
CUPS ML ALL-PURPOSE FLOUR
sift before measuring
1 5
TEASPOON ML BAKING SODA
2 1E+1
TEASPOONS ML BAKING POWDER
1 237
CUP ML BUTTERMILK
2 57.8
OUNCES ML/G POPPY SEED
1 5
TEASPOON ML ALMOND EXTRACT
or vanilla extract *
4 4
LARGE LARGE EGGS
separated
¼ 59
CUP ML BROWN SUGAR *
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 1153 46% from fat
 % Daily Value *
Total Fat 59g 90%
Saturated Fat 32g 159%
Trans Fat 0g
Cholesterol 336mg 112%
Sodium 604mg 25%
Total Carbohydrate 47g 47%
Dietary Fiber 4g 15%
Sugars g
Protein 39g
Vitamin A 34% Vitamin C 2%
Calcium 38% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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