Growing up in my home there was one standard birthday cake for all of us. Although that sounds odd, we just couldn't help ourselves, our entire family loved it so much that any excuse to make it was a good one! It's dense and rich in taste while still having a tender and light crumb and makes for the best breakfast the next day.
The recipe itself isn't difficult to make, it is however a two step process. Most of the ingredients are combined in the usual fashion (cream butter and sugars, add eggs and liquid and then dry ingredients), but the egg whites are beaten separately from the yolks and added back in at the very end. The result is a super light batter that almost fills a 12 cup bunt pan.
The poppy seeds are from Solo and can be found in most specialty grocers across the country and likewise, old school grocers that still cater to the older clientele and the old school products they've used for years. They come out of the can in a taste paste that can be used in any number of recipes, but this one stays near and dear to my family and hopefully now, yours. Look for the small blue and white can with the pie fillings at the grocer near you.
• Get The Full Recipe And Directions Here
• Related: Tip: Grease and Sweeten Cake Pans
(Image: Sarah Rae Trover)
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Ooh, this was my birthday cake too! I think a good Nordic Ware fluted bundt pan was the first kitchen item I purchased for myself when I moved out since the thought of not having my birthday cake was too terrible. No one seems to know of just regular poppyseed bundt cake (sans lemon) and it never tastes right unless I make it myself. The best bit was always the bottom of the cake once it had reseted. That crust gets ever so gooey if your cake is good and moist. We always topped ours with a super light powdered sugar based glaze that would run down the creases. I never made myself one this year, might have to do that now.
This cake was one of my favorites growing up. My mother makes the same cake and swaps out the poppy for Solo Almond filling, and WOW is that super yummy!
I love Solo Poppy Seed paste. They sell it at the Giant by me waaay down there on the bottom shelf.
I noticed that there are 2 poppyseed cake recipes on the Solo web site. Are you referring to the cake recipe that is made with sour cream OR the loaf recipe with evaporated milk? Thanks a lot. I love poppyseeds and would like to bake the tastier of the 2 recipes and the one that works best as a bundt.