Poppy Seed Coffee Cake - Bundt

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a recipe from "Over 300 Delicious Ways to Use Your Bundt Pans". I have made several from this recipe book and this could be one of them. Enjoy!

Ingredients Nutrition

Directions

  1. Cream together butter and sugar, then add the egg yolks, mixing well.
  2. Sift tog dry ingredients and add alternately with buttermilk to the creamed mixture.
  3. Add poppy seeds and almond extract.
  4. Beat egg white in a small bowl until stiff peaks form.
  5. Fold egg white into the batter.
  6. Bake at 350 degF in a greased and floured 12 cup Bundt Pan for 60 minutes or till cake tests done.
  7. Cool in pan for 10 minutes, then turn out onto a cooling rack or serving plate.
  8. Cool and top with a Lemon Glaze or sifted confectioner's sugar.
Most Helpful

4 5

Tasty. I used Splenda instead of sugar and lemon extract instead of almond. My cooking time was about 10 min. shorter too. Made a yummy breakfast! Thank you!

5 5

Sharon, I made this cake last night following the instructions perfectly, except (isn't there always an except? lol) I used vanilla instead of almond extract. I've never like the flavor of almond extract. Anyway, it turned out perfectly although I only baked it for 50 minutes. It was delicious and I'm having a piece right now with a cup of coffee. I posted a picture but I don't think the picture does it justice. Thanks for a lovely recipe. BTW, I'm also planning on trying your Chocolate Macaroon Bundt Cake. It looks delicious, too.