Name: Poppy Seed Buttermilk Bundt® Cake
Prep time: 30 min
Cook time: 30 min
Yield: 14
Ingredients: Buttermilk - 1 cup; Poppy seeds, or to taste - ¼ cup; Eggs, at room temperature - 4 large; Bleached all-purpose flour - 2 ½ cups; Baking powder - 2 teaspoons; Baking soda - 1 teaspoon; Salt - ¼ teaspoon; White sugar - 1 ½ cups; Unsalted butter, at room temperature - 1 cup; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Poppy Seed Buttermilk Bundt® Cake

1. Buttermilk - 1 cup

2. Poppy seeds, or to taste - ¼ cup

3. Eggs, at room temperature - 4 large

4. Bleached all-purpose flour - 2 ½ cups

5. Baking powder - 2 teaspoons

6. Baking soda - 1 teaspoon

7. Salt - ¼ teaspoon

8. White sugar - 1 ½ cups

9. Unsalted butter, at room temperature - 1 cup

10. Vanilla extract - 1 teaspoon

How to cook deliciously - Poppy Seed Buttermilk Bundt® Cake

1. Stage

Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan (such as Bundt®).

3. Stage

Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for the whites). Sift flour, baking powder, baking soda, and salt together in a third bowl.

4. Stage

Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in the buttermilk-poppy seed mixture and vanilla extract. Add 1/2 of the dry ingredients and beat thoroughly; repeat with remaining dry ingredients.

5. Stage

Beat egg whites on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into the batter.

6. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.