Poppy Seed Buttermilk Bundt Cake
Description
Whether eaten plain or topped with cinnamon sugar for breakfast or dessert, your family will agree this buttermilk Bundt cake with poppy seeds is a treat.
Ingredients
•
1 cup buttermilk
•
1/4 cup poppy seeds, or to taste
•
4 large eggs, at room temperature
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2 1/2 cups bleached all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 1/2 cups white sugar
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1 cup unsalted butter, at room temperature
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1 teaspoon vanilla extract
Directions
1
Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
2
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube or Bundt pan.
3
Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for whites). Sift together flour, baking powder, baking soda, and salt in a third bowl.
4
Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in buttermilk-poppy seed mixture and vanilla until well combined. Add 1/2 of the flour mixture and beat thoroughly; repeat with remaining flour mixture.
5
Beat egg whites in a second large bowl on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into batter until incorporated.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or wire rack to cool completely.