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?
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.
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.
Makes 1 bundt cake (duh). From Divine Baking.
Look it up!