Ingredients for Poppy Seed Coffee Cake Bundt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- Egg Yolks
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- Buttermilk
- ¼ cup poppy seeds
- Almond Extract
- Egg Whites
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How to Make Poppy Seed Coffee Cake Bundt
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan generously.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the sour cream, poppy seeds, and lemon zest. Stir this mixture into the batter.
- Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze (recipe below).
- Once the cake is completely cool, drizzle the glaze over the top and let it set before serving.
Nutrition Information (Approximate per serving)
Sodium
207 g
Sugar
1270g
Fat
627g
Carbs
187g
