Best 4 Contest Winning Poppy Seed Bundt Cake Recipes
Indulge in a culinary journey with our tantalizing Poppy Seed Bundt Cake, a symphony of flavors and textures that will leave your taste buds dancing. This delectable cake, crowned the winner of a prestigious baking contest, is a testament to the perfect balance of sweetness, nutty richness, and a hint of citrusy zest. As you slice into its tender crumb, a burst of poppy seeds adds a delightful crunch, while the zesty orange glaze seeps into every nook and cranny, creating a symphony of flavors that will transport you to a realm of pure bliss. Our collection of recipes in this article will guide you through the process of crafting this culinary masterpiece, from the initial steps of gathering ingredients to the final flourish of a glossy glaze. Get ready to embark on a baking adventure that will leave you with a stunning Poppy Seed Bundt Cake, perfect for any occasion, from intimate gatherings to grand celebrations.
Let's cook with our recipes!
CONTEST-WINNING POPPY SEED BUNDT CAKE
Since this moist cake keeps so well, you can make it the day before serving. It freezes beautifully, too. Flavored with almond extract and poppy seeds, it's great for taking to a picnic or potluck or to present as a hostess gift.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat eggs, milk, oil, poppy seeds, extracts and flavoring. Combine the flour, sugar, baking powder and salt; add to egg mixture until blended., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
Nutrition Facts : Calories 442 calories, Fat 18g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 155mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
POPPY SEED BUNDT CAKE III
This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations.
Provided by Susie
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 1h5m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 31.1 g, Cholesterol 47.1 mg, Fat 12.3 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 315.8 mg, Sugar 18.7 g
POPPY SEED BUTTERMILK BUNDT® CAKE
This "from-scratch" recipe is consistently the best I have ever seen and used. My grandmothers, mother, myself, and now my daughter used and use this fail-safe recipe. Husband waits around to "clean" the mixing bowl! This cake is very good, if out on counter and wrapped, for up to 3 days. Great as a dessert or for breakfast! Can sprinkle a mixture of cinnamon and sugar on top, or eat it plain. Freezes nicely if wrapped well.
Provided by canner
Categories Desserts Cakes Bundt Cake Recipes
Time 1h55m
Yield 14
Number Of Ingredients 10
Steps:
- Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan (such as Bundt®).
- 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.
- 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.
- Beat egg whites on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into the batter.
- 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.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 40.2 g, Cholesterol 88.7 mg, Fat 16 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 9 g, Sodium 242.2 mg, Sugar 22.8 g
POPPY SEED BUNDT CAKE
This recipe, passed down from my mother, is perfect for church or social functions. I can be made ahead (it freezes beautifully) and is not sticky or crumbly-that's important if you're trying to walk around and socialize.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16-20 servings.
Number Of Ingredients 13
Steps:
- Place poppy seeds and buttermilk in a bowl; soak for 2 hours. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Combine the dry ingredients; add to creamed mixture alternately with poppy seed mixture. , In another bowl, beat egg whites until stiff. Fold into batter; set aside. , Combine filling ingredients; sprinkle a third into a greased and floured 10-in. fluted tube pan. Top with half of batter; sprinkle with half of the remaining filling. Cut through with a knife to swirl. Repeat with remaining batter and filling. , Bake at 350° for 1 hour. Turn out immediately onto wire rack to cool.
Nutrition Facts : Calories 242 calories, Fat 11g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 281mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use fresh poppy seeds for the best flavor and texture.
- Grind the poppy seeds finely before adding them to the batter. This will help to release their flavor and prevent them from clumping together.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a tough cake.
- Pour the batter into a greased and floured bundt pan. Tap the pan on the counter a few times to release any air bubbles.
- Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean. The baking time will vary depending on the size of your bundt pan.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust the cake with powdered sugar or drizzle it with a simple glaze before serving.
Conclusion:
This poppy seed bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a beautiful golden crust. The poppy seeds add a unique flavor and texture that makes this cake truly special. Whether you are serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.
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