Cake Recipes
Poppy Butter Bundt Cake
Yield: one 10 inch cake
Ingredients
- 2 sticks (8 ounces) unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sour cream
- Grated rind and juice of one lemon
- 1 cup Love’n Bake® Poppy Seed Filling
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350 degrees F. Grease a 10-inch Bundt or tube pan. Set asde.
- Cream butter and sugar until smooth.
- Beat in eggs, one at a time, blending well and scraping the bowl after each addition.
- In a small bowl, combine flour, baking powder, baking soda and salt.
- Stir flour into the butter mixture alternating with sour cream in three additions. Scrape the bowl between each addition.
- Stir in lemon rind and juice.
- Reserve 1/2 cup of batter. Pour the remaining batter into the greased pan and level it with a spatula.
- Combine the reserved batter with the Love’n Bake® Poppy Seed Filling and vanilla extract. Drop tablespoonsful of the poppy mixture on the surface of the batter in the pan then use a knife to swirl it into the batter.
- Bake until a wooden pick inserted into the cake comes out clean, about 45 to 50 minutes.
- Cool the cake completely in the pan on a wire rack.
Attribution
Recipe and photo used with permission from: Love'-N-Bake® - ingredients from American Almond Products