Poppy Seed Vanilla Bundt Cake
A simple poppy seed cake that uses oil for extra moisture and quick mixing, so you can whip up the batter in 15 minutes. It freezes well.
Servings 8 servings
Ingredients
For the cake:
- 2 cups sugar
- 3 eggs at room temperature
- 1 cup oil such as sunflower
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose or cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups whole milk at room temperature
- 2 tablespoons poppy seeds
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or orange juice or a liquor like Cointreau or limoncello
Instructions
For the cake:
- Preheat oven to 350ºF (180°C).
- Grease a 10-inch (26cm) bundt cake pan with soft shortening and dust with flour, shaking off excess. Reserve.
- In a large bowl beat 2 cups sugar with 3 eggs until they begin to thicken, about 2 minutes.
- Add 1 cup oil in a thin stream while beating on high until it’s all combined, about 2 minutes.
- Add 1 teaspoon vanilla extract and 1 teaspoon almond extract and mix.
- Add the sifted dry ingredients: 3 cups all-purpose, 1 ½ teaspoons baking powder and ½ teaspoon salt in three parts alternating with 1 ½ cups whole milk in 2 parts. That means you begin and end with the flour mixture. You can sift the dry ingredients before or have them measured and sift them directly over the egg mixture.
- Add 2 tablespoons poppy seeds and mix everything well but do not over beat mixture at this point.
- Pour into the prepared mold and bake for 50-60 minutes, until a toothpick inserted comes out clean.
- Let cool on wire rack and carefully unmold.
For the glaze:
- Mix 1 cup powdered sugar with 2 tablespoons milk or orange juice until creamy and no lumps remain.
- Pour over cold cake and let drip down the sides.
- Keep the cake at room temperature wrapped in plastic o under a dome.
Notes
Poppy seeds: they contain oil so my recommendation is to keep them in the freezer. I have a glass jar in the freezer at all times and use them directly. Alternatively, keep them in the fridge. Smell them before using. If they smell rancid, like old oil, throw them away and go buy new ones. Use between 2-3 tablespoons. Don't be tempted to add than that.
Preparing the pan: this is crucial to remove the cake easily from the pan. After years of bundt baking, I use soft shortening to grease the whole surface, every nook, cranny and angle, and then dust it with flour, shaking off excess.
