September 15, 2008

Poppy Seed Cake

I am not much of a cake lover. In fact, if given the choice, I will always choose pie over cake. I know I'm weird.

That said, there are a few cakes that I completely adore. Poppy Seed Cake is one of them. It is so good that I have been known to sneak a slice with my morning cup of coffee. Don't tell.

This recipe below comes from my Mom. I've tried other versions, but none are as moist, flavorful or easy to make. The secret is the yummy cinnamon-sugar spiked outer crust. My mouth is watering just thinking about it.

Enjoy this cake on it's own or topped with a dollop of real whipped cream. You won't be disappointed.

Poppy Seed Cake

1 Yellow Cake Mix
1 small pkg. Instant Vanilla Pudding
1/4 c. poppy seeds
1 c. + 2 Tbs. orange juice
1/2 c. oil

4 eggs
1 tsp. almond extract

Dump the cake mix and vanilla pudding in the bowl of an electric mixer. Add the poppy seeds.

Add the orange juice, oil, eggs and almond extract.

Beat on high speed for 4-5 minutes.

Meanwhile, thoroughly grease a bundt pan with Crisco.

Now for the yummy part... Sprinkle the greased pan with cinnamon-sugar to coat.

Pour the batter into the pan and bake at 350 degrees F. for 40-45 minutes.

Invert the finished cake onto a plate and allow to cool.

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