Poppy Seed Cake
Yields: 24 servings
  • 2 ounces poppy seeds
  • 1 cup buttermilk
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • 1 cup canola oil
  • 1½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  1. In a small bowl, combine poppy seeds and buttermilk and let soak for at least 2 hours.
  2. In the meantime, combine ½ cup sugar and cinnamon to make the cinnamon sugar mixture.
  3. Preheat oven to 350F degrees. Spray Bundt pan with cooking spray and set aside.
  4. In a large bowl, cream oil, sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition. Then beat on high for 5 minutes.
  5. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  6. Add half of flour mixture to creamed mixture, beating on low. Then add half of poppy seed mixture to creamed mixture, beating on low. Repeat and then beat on medium low until fully combined.
  7. Pour half of batter into prepared baking pan and sprinkle with half of cinnamon sugar mixture. Add the rest of the batter and then sprinkle with the rest of the cinnamon sugar mixture. Run a knife through to create a swirl.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/11/13/poppy-seed-cake/