I've had a can of poppyseed filling in my pantry for what seems like a sweet forever, so I was really excited to find this recipe. I love poppyseed stuff, and mostly you'll find it paired with lemon flavored cakes, muffins, etc. but I like that this cake lets just the flavor of poppyseed shine through.
Start by combining the flour, sugar, salt and baking soda in a large bowl.
In another bowl, or large measuring cup, lightly beat the eggs. Then add the oil, yogurt,
and vanilla. Now pour the wet ingredients into the dry
and stir just until combined. Pour the batter into a greased bundt pan.
Bake for 50-60 minutes or until golden brown and a toothpick inserted into the cake comes out clean.
Let cool in the pan, on a wire rack, for 15 minutes or so, then carefully remove from the pan and cool completely on the rack.
This cake is wonderful unadorned, or you can make a simple glaze for it by whisking together the powdered sugar and milk and adding a drop or two of almond extract. Pour the glaze over the cake
until it is completely covered and the glaze drips wonderfully down the sides of the cake!
You can slice this cake kind of thinly cause it is rich!
One year ago: Basmati Rice and Chicken Salad
Two years ago: Canteloupe Sorbet
Three years ago: Oat Waffles
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3 C flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1 3/4 C sugar
2/3 cup vegetable oil
2/3 cup plain or vanilla yogurt
1 (12 oz.) can evaporated milk
1 tsp. vanilla
1 can or jar poppyseed filling
1/2 cup powdered sugar
2-3 tsp. milk
a couple drops almond extract
Mix together the flour, salt, baking soda and sugar; set aside. In a large bowl, lightly beat eggs. Stir in the oil, yogurt, vanilla and evaporated milk. Add the dry ingredients to the wet and stir just until combined.
Mix in the poppyseed filling. Pour batter into a greased bundt pan and bake at 350 for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 15 minutes, then carefully remove from the pan and cool completely on a wire rack.
For the glaze, whisk together powdered sugar with the milk, one teaspoon at a time, until a nice glaze (thick pouring) consistency. Add the almond extract and stir well. Pour over cool cake. Serves 12-16.
Recipe Source: Adapted from Flour me with Love