This is a very pretty poppy seed cake where the seeds are soaked overnight in buttermilk first. Cinnamon sugar forms layers through the batter.
Excellent! Moist and dense, with a light tender crumb. The cinnamon flavour is very subtle. I used 2 3/4 cups of cake and pastry flour instead of all-purpose, increased the poppy seeds to 1/2 cup, and added 2 tablespoons of vanilla sugar to the buttermilk/poppy seed mixture. The cake tested done at 45 minutes. Should start checking at 40 minutes. Used a 12 cup bundt pan, and the cake, after cooling, was fairly deep. I added a vanilla glaze after the cake had cooled. A definite thumb's up from everyone who tried it. - 19 Aug 2005 (Review from Allrecipes USA and Canada)
I loved this but like me I never follow anything exactly. I used 3/4 c. of poppy seeds and almond extract as well as vanilla and use just sugar to coat the pan not cinnamon sugar and no layers, I did it in mini loaf pans so I could portion control so I only baked them for 25 min. If they were smaller I could have done it in mini muffin tins 15 or 10 min. Thank You so much I have a favorite for sure. - 26 Jan 2006 (Review from Allrecipes USA and Canada)
I received rave reviews about this cake at work. This was my first "from scratch" cake and it came out perfect! The title is deceiving though...look at the ingredients. While there are certainly poppy seeds, there's much more flavor. The only catch to this cake is that when using a multi-patterned cake pan, it is hard to see the design for the dark cinnamon crust. I am making a version without the crust now to see if it works. (I will miss the crust though, it was sooo good.) - 01 Jul 2004 (Review from Allrecipes USA and Canada)