Poppy Seed Bundt Cake

So this is actually the first time I have ever used poppy seeds in a dessert. I will admit I was pleasantly surprised! The actual cake is a moist delicious yellow cake, but the poppy seeds give it a really unique flavor - but not in a overwhelming way. 

I have say that I am feeling a little more open minded lately. I use to completely reject recipes that had a unusaul ingredient, but now I am curious. I think this is a good thing, Or it might be a bad thing... I may have some baking traumas coming my way, but isn't that how you learn?

Poppy Seed Bundt Cake

Adapted From Joy The Baker

Printable Recipe

2 1/2 cups all-purpose flour

1 1/2 cup sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/3 cup canola oil

1 cup buttermilk

2 egg

1 teaspoon white vinegar

1 teaspoon vanilla extract

1/4 cup poppy seeds

Preheat oven to 325 degrees F.  Place a rack in the center of the oven.  Grease and flour a 10-inch bundt pan and set aside.  

In a medium bowl, whisk together the flour, sugar, baking soda and salt.  In another medium bowl, whisk together canola oil, buttermilk, egg, vinegar, and vanilla extract.  Add the wet ingredients to the dry ingredients all at once.  Whisk together until just combined and no lumps remain.  Stir in the poppy seeds.  Pour the batter into the prepared baking pan and bake for 35-45 minutes, or until a cake tester inserted in the center of the cake comes out clean.

Allow the cake to sit in the pan for 20 minutes.  Carefully run a butter knife along the edges of the cake to assure that it is well loosed before inverting the cake onto a wire rack to cool. Once cake has cooled drizzle the buttermilk glaze.

Makes a 10-inch cake.

Buttermilk Glaze

2 1/2 cups powdered sugar

3 tablespoons buttermilk

Sift the powdered sugar into a bowl, and add the buttermilk. Mix well until smooth and thick (if glaze isn't thick enough add more sugar).