This cake is heavy without being dry; everyone in my family loves it, and visitors do too!
Original recipe makes 1 Bundt cake
Ingredients
1/4 cup poppy seeds
1 cup buttermilk
4 egg whites
1 cup butter
1 1/4 cups white sugar
4 egg yolks
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons baking powder
2 teaspoons vanilla extract
3/4 cup miniature dark chocolate chips
cinnamon sugar to taste
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PREP
35 mins
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COOK
1 hr
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READY IN
5 hrs 35 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
- Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
- Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
- Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.
Nutrition
Calories: 418 kcal
Carbohydrates: 51.8 g
Cholesterol: 110 mg
Fat: 21.6 g
Fiber: 1.6 g
Protein: 6.6 g
Sodium: 427 mg