Poppy Seed Bundt Cake

SUBMITTED BY: Dana Koss

"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."

RECIPE RATING:

Read Reviews (2)

Review/Rate This Recipe

PREP TIME	25 Min
COOK TIME	1 Hr
READY IN	1 Hr 25 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

6 tablespoons poppy seeds
1 cup buttermilk
1 cup butter or margarine, softened
1 1/2 cups sugar
4 eggs, separated
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1/3 cup sugar
2 teaspoons unsweetened cocoa
1 teaspoon ground cinnamon

DIRECTIONS

Place poppy seeds and buttermilk in a bowl; soak for 2 hours. In a large mixing bowl, cream butter until fluffy. Add sugar and egg yolks; beat well. Combine remaining dry ingredients; add alternately with poppy seeds/buttermilk to creamed mixture. In another bowl, beat egg whites until stiff. Fold into batter; set aside. Combine filling ingredients; sprinkle one-third into bottom of a greased and floured 10-in. bundt pan. Pour in half of batter; "swirl" in half of remaining filling. Add remaining batter and filling; again swirling together. Bake at 350 degrees F for 1 hour. Turn out immediately onto wire rack to cool.