Do you like Poppy Seed cake?
I love it as the perfect mix of tasty but not too sweet or sugary. Many store-bought cakes fail that test. I scrape the frosting off–it’s colorful but pure sugar–before I even get started. But this cake is moist and flavorful. A small slice is perfect at the end of a big meal.
Poppy Seed Cake originates from Hungary and nearby countries. I remember making an Austrian version as a child because it looked like a recipe that was simple enough I could accomplish it. This recipe is very simple too.
1 package white cake mix
1 package instant vanilla pudding (small size)
1 cup water
1/2 cup oil
1 small (2 oz) jar of poppy seeds
2 tbsp sugar
2 tsp cocoa
2 tsp cinammon
Preheat oven to 350F.
Put cake ingredients in a bowl and mix well with an electric mixer.
Mix together the flavor swirl ingredients in its own bowl.
Grease and flour well the cake pan–use a bundt cake or angel food cake pan.
Pour in half the batter. Sprinkle top of the batter with 1/2 the flavor swirl.
Add remaining batter and sprinkle with remaining flavor swirl.
Bake at 350F for approx 45 minutes.