Vanilla Poppy Seed Cake With Raspberry Topping

Poppy seed cake infused with buttery vanilla glaze and topped with vanilla-flavored raspberry sauce elevates this dessert from "really good" to the "WOW!" category.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 2 1⁄2 cups flour
• 1 1⁄2 cups granulated sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 3⁄4 cup milk
• 3⁄4 cup  vegetable oil or 3⁄4 cup  melted butter
• 4  teaspoons vanilla extract
• 4  eggs
• 2  tablespoons poppy seeds
• 1⁄3 cup confectioners' sugar
• 1⁄3 cup water
• 1  tablespoon butter
• 2  teaspoons vanilla extract
• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 1⁄4 teaspoon vanilla extract

Directions

1. Preheat oven to 325°F Generously grease and flour 12-cup Bundt pan.
2. For the Cake, mix first 8 ingredients in large bowl. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl. Beat on medium speed 3 minutes. Gently stir in poppy seed. Pour into prepared pan.
3. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
4. For the Glaze, mix confectioner's sugar, water, butter and 2 teaspoons vanilla extract in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven; pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.
5. For the Topping, mix raspberries and 1/4 teaspoons vanilla. Spoon sauce over each slice of cake before serving.