Poppy Seed Bundt Cake I You Have To Try

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Poppy Seed Bundt Cake I

"Poppy seeds are soaked overnight, after which combined into the batter of this 10 inch Bundt cake."

Ingredients :

1/4 cup poppy seeds
1 cup buttermilk
1 cup butter
1 half of cups white sugar
4 eggs
1 teaspoon vanilla extract
2 half of cups all-motive flour
1 teaspoon baking soda
1/2 teaspoon salt
1 half tablespoons floor cinnamon
half of cup white sugar

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 350 levels F (one hundred seventy five stages C), grease a 10 inch bundt pan. Mix collectively cinnamon and half cup sugar. Sprinkle part of the cinnamon sugar aggregate evenly over greased pan. This will form a skinny crust over the cake. Set aside the remaining cinnamon sugar aggregate.
Soak poppy seed in buttermilk for six to 8 hours or overnight. Cream butter and 1 half cup sugar till light and fluffy. Add eggs one at a time, beating well after every addition. Add vanilla.
Sift flour, salt and soda together. Add to butter mixture alternately with the poppy seed aggregate. Blend well.
Put the batter within the pan in layers, sprinkling the reserved cinnamon sugar aggregate among each layer. If you spread your batter thin, you should get 3 layers of cinnamon sugar.
Bake at 350 tiers F (a hundred seventy five levels C) for fifty minutes or until a toothpick inserted comes out clean. Set cake on rack to chill for one hour.

Notes :

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