Poppyseed bundt cake


1 cup butter
1 1/2 cup sugar
2 1/2 cup flour (sift before measuring)
1 tsp baking soda
2 tsp baking powder
1 cup buttermilk
2 oz poppy seeds (about 1/4 cup)
1 tsp vanilla extract or almond extract
4 eggs (separated)
1/4 cup brown sugar
1 tsp cinnamon

How to prepare

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 1/4 cup brown sugar and about 1 tsp cinnamon. Pour in remaining batter. Bake at 350

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