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Poppy Seed Bundt Cake

Total Time

Prep: 25 min. + soaking Bake: 1 hour


16-20 servings

This recipe, passed down from my mother, is perfect for church or social functions. I can be made ahead (it freezes beautifully) and is not sticky or crumbly—that's important if you're trying to walk around and socialize.


  • 6 tablespoons poppy seeds
  • 1 cup buttermilk
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs, separated
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 2 teaspoons baking cocoa
  • 1 teaspoon ground cinnamon


  1. Place poppy seeds and buttermilk in a bowl; soak for 2 hours. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Combine the dry ingredients; add to creamed mixture alternately with poppy seed mixture.
  2. In another bowl, beat egg whites until stiff. Fold into batter; set aside.
  3. Combine filling ingredients; sprinkle a third into a greased and floured 10-in. fluted tube pan. Top with half of batter; sprinkle with half of the remaining filling. Cut through with a knife to swirl. Repeat with remaining batter and filling.
  4. Bake at 350° for 1 hour. Turn out immediately onto wire rack to cool.

Nutrition Facts

1 slice: 242 calories, 11g fat (6g saturated fat), 68mg cholesterol, 281mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 4g protein.

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