Poppy Seed Bundt Cake I The Best Recipes

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Poppy Seed Bundt Cake I

"Poppy seeds are soaked overnight, and then blended into the batter of this 10 inch Bundt cake."

Ingredients :

1/four cup poppy seeds
1 cup buttermilk
1 cup butter
1 1/2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 half of cups all-reason flour
1 teaspoon baking soda
1/2 teaspoon salt
1 half of tablespoons ground cinnamon
1/2 cup white sugar

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 350 levels F (a hundred seventy five ranges C), grease a 10 inch bundt pan. Mix collectively cinnamon and 1/2 cup sugar. Sprinkle a part of the cinnamon sugar mixture frivolously over greased pan. This will shape a thin crust over the cake. Set aside the remaining cinnamon sugar aggregate.
Soak poppy seed in buttermilk for six to 8 hours or overnight. Cream butter and 1 half of cup sugar till mild and fluffy. Add eggs separately, beating well after every addition. Add vanilla.
Sift flour, salt and soda collectively. Add to butter combination alternately with the poppy seed combination. Blend nicely.
Put the batter inside the pan in layers, sprinkling the reserved cinnamon sugar combination among every layer. If you unfold your batter thin, you must get 3 layers of cinnamon sugar.
Bake at 350 ranges F (one hundred seventy five ranges C) for 50 mins or until a toothpick inserted comes out clean. Set cake on rack to cool for one hour.

Notes :

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