Poppy Seed Coffee Cake - Bundt Recipe

Name: Poppy Seed Coffee Cake - Bundt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or 1 cup margarine; 1 1/2 cups sugar; 4 egg yolks; 2 1/2 cups sifted flour; 1 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 3 tablespoons poppy seeds; 1/2 teaspoon almond extract; 4 egg whites, beaten stiff

Servings: persons

1 cup butter or 1 cup margarine
1 1/2 cups sugar
4 egg yolks
2 1/2 cups sifted flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons poppy seeds
1/2 teaspoon almond extract
4 egg whites, beaten stiff

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.

1669

kcal

Calories

113

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup butter or 1 cup margarine, 1 1/2 cups sugar, 4 egg yolks, 2 1/2 cups sifted flour, and more.

Yes, Poppy Seed Coffee Cake - Bundt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poppy Seed Coffee Cake - Bundt

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