Looking for a moist butter cake that’s not too sweet, something to serve with coffee or tea after a light supper or brunch? Are you a fan of poppy seeds? If the answer is “yes”, then this is the recipe for you. The batter for our buttery Bundt cake surrounds a surprise swirl of poppy seed filling. There’s a nutty quality to the seeds that contrasts nicely with the tangy sour cream and lemon in the batter.
Bake the cake into a sumptuous loaf or in mini pans as we did for the photograph. (This recipe makes 8 mini Bundt cakes or one 10-inch cake.) For chocolate or spice lovers, our Chocolate, Almond or Cinnamon Schmears™ would work well in this recipe. And consider dressing it up with a light sugar or lemon glaze.
Here’s the Poppy Butter Bundt Cake recipe.