Poppy Seed Bundt Cake I Good Recipes

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Poppy Seed Bundt Cake I

"Poppy seeds are soaked overnight, after which mixed into the batter of this 10 inch Bundt cake."

Ingredients :

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

Instructions :

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

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

Notes :

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