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How To make Poppyseed Bundt Cake
1 c Butter (or margarine)
1 1/2 c Sugar
2 1/2 c Flour (sift
-before measuring) 1 ts Baking soda
2 ts Baking powder
1 c Buttermilk
2 oz Poppy seeds
-(about 1/4 cup) 1 ts Almond extract
-(or vanilla extract) 4 Eggs (separated)
1/4 c Brown sugar
1 ts Cinnamon
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 t cinnamon. Pour in remaining batter. Bake at 350 degrees F. for 1 hour. Cool and invert onto serving dish, then remove Bundt pan. NOTES: * A light, delicate cake -- I got this recipe from my mom. I'm not sure where she got it. * When folding in egg whites, be gentle. Lift and turn the batter instead of using a stirring motion. Don't worry if a little bit of egg white remains unmixed; the egg whites will collapse if you mix it too much. * I have tried both vanilla and almond extracts with this recipe, and prefer the former. : Difficulty: easy to moderate (folding the beaten egg whites into the batter takes some skill). : Time: 30 minutes preparation, 1 hour cooking, 1 hour cooling. : Precision: Measure carefully. : Jeff Lichtman at rtech (Relational Technology, Inc.) : Saints should always be judged guilty until they are proved innocent... : {amdahl, sun}!rtech!jeff -or- {ucbvax, decvax}!mtxinu!rtech!jeff : Copyright (C) 1986 USENET Community Trust
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Lemon Poppy Seed Bundt Cake | Florida Crystals®
Tangy organic lemon Bundt cake with poppy seeds.
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A Delicious Bundt Cake Made With Spelt Flour, Fresh Lemon Juice, And Poppy Seeds.
A delicious spelt lemon and Poppyseed bundt cake is zinging lemon and the slight crunch of poppy seeds. If you follow my bundt cake recipe this will ensure you can bake a moist Spelt cake. The secret tip for a moist spelt cake is yoghurt and homemade buttermilk with oat milk..
A Sue Maree P spelt recipe is super moist and perfect with a cuppa or even a treat for a special occasion. This easy bundt lemon and poppy seed cake recipe is adaptable and if you prefer you could swap the spelt flour for regular flour or gluten-free flour. I have made this spelt bundt cake recipe with my favourite large bundt tin but you could also bake this in a round or square tin just check your timing. You will need slightly more time.
???? Can I make a Lemon and Poppyseed loaf cake?
The answer is yes, then use this recipe as a guide and use only half the quantities and reduce the baking time to only about 40-50 mins until golden and cooked in the centre.
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???? CHAPTERS
0:00 Intro Lemon and Poppyseed Bundt Cake
0:19 Fun facts about Poppyseeds
1:20 Step 1 whip butter
1:50 Step 2 how to prepare your bundt tin
2:06 how to make homemade buttermilk with oat milk
2:19 add eggs
2:33 add wet ingredients
2:55 sift flour and bp
3:20 pour into the tin
3:28 bake and tips
3:50 how to make the lemon drizzle not too sweet
4:28 tips on how to get your bundt tin out
5:16 drizzle icing
5:40 outro and taste test
_________________________________________________________
???? Find the recipe here –
???? Another Spelt recipe – Sue Maree P Spelt Lemon Drizzle bundt cake –
???? Subscribe here –
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Ingredients
Spelt Flour (or plain if preferred) – 300g
Unsalted Butter (or dairy-free) – 175g
Eggs – 3
Castor Sugar –175g
Baking Powder – 2 tsp
Lemon – 3 tbsp juice + 2 tsp zest
Vanilla Extract – 1 tsp
Blue Poppy Seeds – 30g (1/4 cup)
Milk Oat or Regular – 250ml / about 1cup
Greek Yogurt – 50g
Lemon Drizzle Ingredients
----------------------
Lemon Juice – 1 tbsp
Icing Sugar – 50g
Cream Cheese – 50g
Lemon Zest – 1 tsp
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The best???? bundt cake: MEK Poppy Seed Bundt Cake
The first video of the new year has to be a sweet treat.???? This Bundt cake is close to our all-time favorite pound cake in texture and flavor but with a lot fewer calories.
At the end of the day, working moms (like myself) and dads need a cup of tea or coffee and a big slice of this soft and buttery cake. YUM!????
Recipe is posted with the long video on the channel
Page.
Lemon Poppy Seed Bundt Cake
Lemon Poppy Seed Bundt Cake
Get the full recipe:
Music from Bensound.com
MEK Poppy Seed Bundt Cake
The first video of the new year has to be a sweet treat.???? This Bundt cake is close to our all-time favorite pound cake in texture and flavor but with a lot fewer calories.
At the end of the day, working moms (like myself) and dads need a cup of tea or coffee and a big slice of this soft and buttery cake. YUM!????
Tips: Must sift dry ingredients 2 to 3 times. Must grind the sugar for easy creaming. Add ingredients in small portions and steps. And start checking on the cake's doneness 5 minutes before the cooking duration ends.
MEK Poppy Seed Bundt Cake
2 ½ cups plus 2 tbsp all-purpose flour
6 tbsp cornstarch
¼ tsp salt
1 tbsp baking powder
Combine the dry ingredients and sift them two to three times.
1 ¼ cup superfine sugar (grind the regular sugar)
1 cup soft butter
4 eggs
3 tbsp sour cream
1 cup room temp milk
1 tbsp poppy seeds
Vanilla extract
½ tsp lemon zest
Fresh raspberries- one 8 Oz pk
For glaze:
8 to 10 raspberries- mushed and pulped
½ - ¾ cup icing sugar
Mash the berries in the strainer and collect their juice. Add to the icing sugar gradually and mix till you get your desired consistency of the glaze.
Heat the oven to 350 F and set the rack to low third position. Grease and butter your 2-quart capacity Bundt pan or an angel food pan.
Let's make the cake batter.
Sift the dry ingredients three times and set them aside.
Cream butter and ¼ cup sugar for a minute. Then add ¼ more sugar and cream again. Repeat this process three more times till all the sugar is used up.
Start adding eggs one at a time and whisk well after each addition. Add zest and vanilla and mix.
Start sifting the dry flour mixture over it alternating with the milk. Sift ¼ of the dry mix over the butter mixture and mix it. Then add ⅓ of the milk and whisk again. Repeat this process three more times till all the dry mix and milk are used up.
Add sour cream and poppy seeds and whisk again.
Pour some cake batter into the bottom of the prepared pan and throw a few raspberries on it. Then scoop more batter on top and level it. Add more raspberries on top and then top it with more batter. Level the top and tap it gently on the surface.
Bake on the lower third rack position for 55 minutes. Take it out and check for doneness with a toothpick. Cool in pan for 5 minutes on a rack. Then unmold it and cool on the rack completely.
Glaze it or simply dust it with powdered sugar. Enjoy!
Claire Saffitz Makes Poppy Seed Almond Cake | Dessert Person
In this episode of Dessert Person, Claire Saffitz makes her easiest cake recipe. If there is one recipe nearest and dearest to Claire's heart, it's this one for simple Poppy Seed Almond Cake. It's been a Saffitz family favorite for decades, and still the easiest and most perfect cake Claire knows how to make. It's proof of the truism that simple is often the best, but try it and see for yourself. It's too good not to become a favorite in your family.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand or hand mixer, 12-cup
Bundt pan
Ingredients:
Cake
Neutral oil and all-purpose flour for the pan
2 1/3 cups granulated sugar (16.4 oz/ 465g)
2 tablespoons poppy seeds (0.6 oz / 17g)
1 1/2 teaspoons baking powder (0.21 oz / 6g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
3 cups all-purpose flour (13.8oz / 390g)
1 1/2 cups whole milk (12.7oz / 360g)
1 1/3 cups neutral oil, such as vegetable or grapeseed (10.2 oz/ 288g)
3 large eggs (4.3 oz / 150g)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Glaze
3/4 cup powdered sugar (3.2 oz /90g)
1/4 cup orange juice (2 oz / 57g)
2 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Video Breakdown:
0:00 Start
0:31 Intro to Poppy Seed Almond Cake
1:12 Show Intro / Animation
1:30 Poppy Seed Almond Cake Recipe
2:01 Special Equipment / Ingredients
4:00 Mix The Batter
6:52 Make The Glaze
8:01 Glaze The Cake
8:05 Felix Cameo
10:14 Taste / Wrap
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For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar