Poppy Seed Chiffon Bundt Cake Recipes

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POPPY SEED CHIFFON CAKE



Poppy Seed Chiffon Cake image

This cake is quite easy to make and everyone who tries it tells me how good it tastes. The lemon frosting really accents the flavor of the cake.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 18

7 large egg whites, room temperature
2-1/2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 large egg yolks
3/4 cup water
1/2 cup canola oil
1 teaspoon lemon extract
1 teaspoon grated lemon zest
1 can (12-1/2 ounces) poppy seed filling
1/2 teaspoon cream of tartar
LEMON BUTTER FROSTING:
6 tablespoons butter, softened
4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon extract
3 to 5 tablespoons 2% milk

Steps:

  • Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, water, oil, lemon extract, lemon zest and poppy seed filling. Add to dry ingredients; beat until well blended. In another bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into egg yolk mixture., Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around edge and center tube of pan. Invert cake onto a serving plate., For frosting, beat butter and confectioners' sugar in a large bowl. Add the lemon juice, extract and enough milk to achieve desired consistency. Frost cake.

Nutrition Facts : Calories 438 calories, Fat 15g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 237mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.

BEST POPPY SEED CHIFFON CAKE



Best Poppy Seed Chiffon Cake image

This attractive cake never seems to fail, and it's very moist. It's a great choice for that special birthday celebration. -Marilyn Beck, Medicine Hat, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup poppy seeds
1 cup water
8 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
GLAZE:
1 cup confectioners' sugar
1/4 cup 2% milk
2 tablespoons butter, melted
1/4 teaspoon vanilla extract
Edible flowers, optional

Steps:

  • In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.

Nutrition Facts :

POPPY SEED BUNDT CAKE III



Poppy Seed Bundt Cake III image

This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations.

Provided by Susie

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Time 1h5m

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 tablespoons poppy seeds
1 cup water
½ cup vegetable oil
4 eggs
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 31.1 g, Cholesterol 47.1 mg, Fat 12.3 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 315.8 mg, Sugar 18.7 g

POPPY SEED CHIFFON CAKE



Poppy Seed Chiffon Cake image

Make and share this Poppy Seed Chiffon Cake recipe from Food.com.

Provided by Maureen Heon

Categories     Dessert

Time 1h30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

2 cups flour
3 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
1/2 cup canola oil
1/2 cup poppy seed
1 cup water
2 teaspoons vanilla
7 eggs, separated
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar

Steps:

  • Soak poppy seeds in 1C boiling water, cool.
  • Beat egg whites w/cream of tartar until stiff.
  • sift together dry ingredients.
  • make a well in dry ingred.
  • add canola oil, egg yolks, vanilla and poppy seed mixture Beat until smooth.
  • Fold mixture into egg whites, do NOT stir.
  • Pour into ungreased tube pan.
  • Bake at 350 Degrees for 1-1 1/4 Hour.
  • Frost w/whipping cream or cream cheese frosting.

MOIST POPPY SEED BUNDT CAKE



Moist Poppy Seed Bundt Cake image

My cousin gave me this recipe a couple of years ago when I was getting married. I am not sure where she got it from. It is sooooo moist and delicious! No need to make an icing or glaze, sugar coating makes it just sweet enough. Yum! My husband loves this cake. He eats a quarter of it at a time!!!

Provided by JenJenMarie

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 6

18 1/4 ounces butter recipe cake mix
1/2 cup sugar
3/4 cup oil
1/4 cup poppy seed
1 cup sour cream
4 eggs

Steps:

  • Mix all ingredients together with an electric mixer, except eggs.
  • Mix in egg, one at a time. After all eggs are added, continue to mix for about another minute.
  • Spray bundt pan with pam, then sprinke sugar around pan. Make sure you coat the entire pan with the sugar.
  • Bake at 350 for 45 minutes.
  • I have made it as directed and added a package of instant lemon pudding mix to it for lemon poppy seed cake.
  • It is good served with fresh fruit salad.

Nutrition Facts : Calories 420.1, Fat 25.6, SaturatedFat 5.9, Cholesterol 79.8, Sodium 317.4, Carbohydrate 43.6, Fiber 0.8, Sugar 27.6, Protein 5.1

POPPY SEED BUTTERMILK BUNDT® CAKE



Poppy Seed Buttermilk Bundt® Cake image

This "from-scratch" recipe is consistently the best I have ever seen and used. My grandmothers, mother, myself, and now my daughter used and use this fail-safe recipe. Husband waits around to "clean" the mixing bowl! This cake is very good, if out on counter and wrapped, for up to 3 days. Great as a dessert or for breakfast! Can sprinkle a mixture of cinnamon and sugar on top, or eat it plain. Freezes nicely if wrapped well.

Provided by canner

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h55m

Yield 14

Number Of Ingredients 10

1 cup buttermilk
¼ cup poppy seeds, or to taste
4 large eggs, at room temperature
2 ½ cups bleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract

Steps:

  • Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan (such as Bundt®).
  • Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for the whites). Sift flour, baking powder, baking soda, and salt together in a third bowl.
  • Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in the buttermilk-poppy seed mixture and vanilla extract. Add 1/2 of the dry ingredients and beat thoroughly; repeat with remaining dry ingredients.
  • Beat egg whites on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 40.2 g, Cholesterol 88.7 mg, Fat 16 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 9 g, Sodium 242.2 mg, Sugar 22.8 g

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Top Asked Questions

How do you make a bundt cake with poppy seeds?
This flavorful bundt cake made with poppy seeds is bursting with almond flavor. It's moist, delicious and comes together quick with very little effort. Preheat oven to 350°F. In a large bowl combine flour, baking powder, poppy seeds and salt. Set aside. Using a stand mixer or hand blender blend sugar and butter until light and fluffy.
How to make poppy seed pancakes?
Directions. In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture.
What to serve with chiffon poppy seed cake?
My Mom usually served her Chiffon Poppy Seed Cake with fresh berries and whipped cream. Frosting this cake with a cream cheese or buttercream frosting tastes great as well.
How do you make egg whites with poppy seeds?
—Marilyn Beck, Medicine Hat, Alberta In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl.

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