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I Like Big Bundts: Poppy Seed Bundt Cake
It’s that time of the year again: it’s Mary the Food Librarian‘s annual celebration of National Bundt Day (or rather, yesterday was)! Luckily I remembered to participate this year (in the nick of time, as usual) so threw together a most excellent Poppy Seed Bundt Cake. But first, Sir Mix-A-Lot (I recommend listening to this in the background while you read the rest of this post.)
I’ve been on a bit of a poppy seed kick recently with last month’s Daring Baker’s of povitica, and since I was short on ideas (and time) for a bundt, I thought I’d go with a safe bet with poppy seeds once again. I poked around the internet and found myself a nice simple recipe. O Google, what would I do without you?
Poppy Seed Bundt Cake!
After filtering out all the recipes that included lemon (it’s apparently difficult to consume poppy seeds without lemons) I finally came across one that turned out to be a slight alteration of a recipe from Joy the Baker – how could I lose? I swung by the store to pick up buttermilk that’s sure to eventually expire in my fridge, and made my way home for some bakin’.
It was another one of my favorite recipes: “put everything in a bowl and mix!” You can’t beat that simplicity. Additionally, the cake baked up almost completely perfectly – a little mushy on the outside, but I think that had to do with me putting the cake on the bottom rack instead of the center of the oven (damn my foolish laziness!). Regardless, it tasted wonderful.
Closeup and personal - you can see it's a bit mushy inside.
The cake’s flavor is pretty mellow; it has a bit of a standard yellow cake taste, but with an extra hint of poppy seed sweetness. It was also excellently moist, perfect with a glass of milk.
10/10 coworkers agree – this cake is awesome! It’s easy’n'delicious, a sure dinner party pleaser, in case you have those crazy people who don’t like chocolate. Not that you’d want to be friends with them, anyway. >.>
…Did you finish listening to Sir Mix-A-Lot? You should listen one more time.
Poppy Seed Bundt Cake
Makes 1 bundt cake (duh). From Divine Baking.
Look it up!
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6 Comments
Anna V
17 November 2011
I can’t leave this page until the song ends, so I’ll post a comment.
The title of this post had me giggling even before I saw you’d linked Mixalot! Brilliant, Mary.
And by the way, that’s one beautiful bundt…
*aaaand, end song!*
Emma
17 November 2011
Ladies? Yeah! Ladies? Yeah!
Baby. Got. Bundt.
I like the song every time until he refers to his ‘anaconda.’ Puke.
I’ve got some buttermilk expiring in my fridge right now as I type….
thehappycactus
2 December 2011
@Anna – Ty ty! Gotta love those bundts. /giggle
@Emma – Yeah, “anaconda” is not exactly my favorite adjective either. >.> *cough* And quickly! Use that buttermilk before it’s too late! Or be like me, and end up throwing it away anyway!
Stephanie
8 December 2011
Yummeh!! it looks sooo moist and tasty.
I use my leftover buttermilk in bread.. either onion rice bread or oatmeal buttermilk bread. But even then I often toss a lot out.. why does it only come in the big containers??
thehappycactus
12 December 2011
Update: my buttermilk has officially gone bad before I could finish it. Damn and blast!
@Stephanie – I’m going to have to try to use it up in some bread…maybe then I can use at least half of it before tossing the rest out. And yes! It’s so frustrating it only comes in 1/2 gallons…I looked for something smaller last time, but there just weren’t any other options! /shake fist
Jessica @ bake me away!
4 January 2012
You can freeze buttermilk! Make buttermilk ice cubes! (please, as if I’ve actually done this…but it’s true) I’m glad you bundt-ed it up. This looks dericious!
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