This recipe was handed down from my mother with sweet memories from my childhood and her cooking this almost every holiday...It’s delectably easy to make and perfect for any afternoon coffee break or festive celebration!
Author:
Lollygag
Ingredients
1/3 C. Poppy Seeds
1 C. Buttermilk (Shake container well before measuring)
1/2 C. Butter- Melted on low heat or microwaved and cooled
1/2 C. Vegetable Shortening
4 Extra large eggs
1 1/2 C. Granulated sugar
1 Tsp. Pure Vanilla extract (you can find at Trader Joe’s Bourbon Vanilla but can sub with classic Pure Vanilla extract)
½ Tsp. Almond Extract (may be subbed with more Vanilla if allergic)
2 1/2 C. All Purpose Flour-Pre-sifted
2 Tsp. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
Topping/Filling
⅓ C. Granulated sugar
1 Tsp. Ground Cinnamon
Directions
Prepare your poppy seed mixture by combining the buttermilk and poppy seeds in a bowl and letting it sit in the refrigerator overnight.
Preheat oven to 350 degrees F.
Sift flour, baking soda, baking powder into a large bowl and add the salt. Set aside.
Using a large mixer like a Kitchen aid fitted with the mixing whisk, cream the shortening, sugar, and butter until well combined.
Then add your eggs, one at a time, and mix until it becomes fluffy.
Add the Vanilla & Almond extracts and mix well.
Then add the poppy seed-buttermilk mixture and combine well on low speed.
Slowly add the dry ingredients and mix until you have a nice creamy smooth batter.
Grease your bundt cake pan of choice well and flour making sure to tap all of the excess flour out of the pan. (We used a geometric designed bundt pan to create a more dramatic look.)
Pour half of your batter into the pan and evenly layer half of the cinnamon sugar filling on top, making sure to keep the sugar more to the center of bundt pan to avoid potential seeping of sugar during baking and it sticking to the side of the pan.
Pour the rest of your batter over the filling and sprinkle with the rest of your sugar topping.
Tap the bundt pan gently on the counter to even the batter and place pan in your oven on the middle rack.
Bake for 45 minutes, then check it with a wood skewer.
If it’s still wet when removed, then place back in the oven for another 5 minutes or until skewer comes out clean.
Remove from the oven when done and let cool for about 10 minutes.
Dust your serving plate or cake stand with a bit of powdered sugar.
Carefully using pot holders -gently flip your bundt cake over, cinnamon sugar side down onto the cake stand and tap the pan until the cake pops out.
* If you are having trouble getting the cake to release, you cane take a knife and gently separate the edges at the base of the bundt pan before flipping over.
Once you have your cake on the serving plate, dust with sifted powdered sugar all over the top of the cake.
Let cool completely before covering or serve it up slightly warm.
Recipe Note
* Let your cake cool completely before covering it to avoid powdered sugar dissolving.
* Serve with vanilla ice cream or fresh whipped cream and fresh seasonal berries for an extra pop!
Enjoy!
