John Myers
Bundt Cake with Vanilla and Poppy Seeds
The perfect bundt cake with vanilla and poppy seeds recipe with a picture and simple step-by-step instructions.
- 350 g Flour
- 250 g Sugar white
- 250 g Soft butter
- 50 g Food starch
- 1 packet Custard powder
- 1 packet Vanilla sugar
- 4 drops Vanilla flavor
- 1 pinch Salt
- 8 Free range eggs
- 1 packet Baking powder
- 8 tablespoon Cream
- 100 Milliliters Advocaat
- 250 g Poppy seed filling
- 7 tablespoon Milk
- In a mixing bowl, beat the butter, sugar, vanilla sugar and a pinch of salt until creamy. Mix in the eggs well one at a time. Stir in the vanilla flavor. Mix the flour, baking powder, cornstarch and pudding powder well and stir in two portions.
- Stir in the cream and eggnog. Pour half of the dough into the prepared Gugelhupf tin. Put the poppy seed filling in a bowl and mix with the seven tablespoons of milk. Now fold the poppy seed filling into the rest of the dough.
- Pour the poppy seed dough onto the light dough, distribute it and use a fork to spiral it into the light dough. Place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for approx. 50 – 55 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the mold.
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