Almond Poppy Seed Cake

Minnesota Wildflower's Note:

I usually try to stay away from recipes with box-ingredients because I'm not likely to have them on hand, but this cake is worth it. The butter-cinnamon-sugar crust is so yummy. I suppose you could frost or glaze it but I never do because it just doesn't need it. Everyone loves it just as it is.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 16

• 1 (18 ounce) yellow cake mix
• 1 (3 1/4 ounce) vanilla instant pudding mix
• 4 eggs, beaten
• 1/2 cup cooking oil
• 1 cup hot water
• 1/4 cup poppy seed
• 1 teaspoon almond extract
• 4 tablespoons butter
• 2 teaspoons cinnamon
• 1/4 cup sugar

Directions:

1. Heavily butter a 10-inch bundt pan.
2. Mix the cinnamon and sugar together and sprinkle a liberal amount in the pan so it sticks to the butter.
3. Combine all cake ingredients and mix well.
4. Pour into bundt pan and bake at 350°F for about 50 minutes.
5. Invert pan on a funnel or bottle and let it cool about five minutes; remove the cake from the pan and cool on a wire rack.

Reviews

[:(]

I thought this cake was supremely moist and had a good flavor, but for a cake I probably would have liked a drizzled glaze or something to give it that "over-the-top" extra richness that I would serve to guests rather than having this as something the family and kids love to snack on. Otherwise this cake was wonderful, and I would happily make this again, just with a glaze. Thank you.