Vanilla Poppyseed Cake with Raspberry Topping

It’s Dessert Week at iambaker!  This week I am sharing five incredible and unique fall desserts that are a perfect alternative to pumpkin pie and would be an ideal addition to any Thanksgiving gathering! This Vanilla Poppyseed Cake with Raspberry Topping is a delicious and beautiful treat. You may also enjoy my Cream Cheese Pound Cake!

5 from 1 vote

Vanilla Poppyseed Cake with Raspberry Topping

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

The classic cake never goes out of style!

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Ingredients

Cake

• ▢ 2 1/2 cups all purpose flour
• ▢ 1 1/2 cups granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 3/4 cup milk
• ▢ 3/4 cup vegetable oil Substitutions
• ▢ 4 eggs
• ▢ 4 teaspoons McCormick® Pure Vanilla Extract
• ▢ 2 tablespoons McCormick® Gourmet Collection Poppy Seed

Glaze

• ▢ 1/3 cup confectioners' sugar
• ▢ 1/3 cup water
• ▢ 1 tablespoon butter
• ▢ 2 teaspoons McCormick® Pure Vanilla Extract

Raspberry Topping

• ▢ 1 package 10 ounces frozen raspberries in light syrup, thawed
• ▢ 1/4 teaspoon McCormick® Pure Vanilla Extract

Instructions

• Preheat oven to 325°F. Generously grease and flour 12-cup Bundt pan

Cake

• Mix flour, granulated sugar, baking powder and salt in large bowl.
• Add milk, oil, eggs, and vanilla.
• Beat with electric mixer on low speed 30 seconds, scraping sides of the bowl.
• Beat on medium speed 3 minutes.
• Gently stir in poppy seed. Pour into prepared pan.
• Bake 40 to 50 minutes or until a toothpick inserted in center comes out mostly clean.

Glaze

• Mix all ingredients in small saucepan. Bring to boil on medium heat.
• Reduce heat to low; simmer 1 minute.
• Remove cake from oven. Pierce cake surface deeply with a fork, about every inch.
• Spoon half of the glaze over hot cake in pan.
• Let stand 10 minutes. Invert cake onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.

Raspberry Topping

• Mix raspberries and vanilla. Spoon sauce over each slice of cake before serving

Course: Dessert

Keyword: vanilla poppyseed cake

Servings: 12 slices

Author: Amanda Rettke

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Vanilla Poppyseed Cake with Raspberry Topping

Bundt cakes are not something I have ever been interested in making.  I don’t even have a rational reason as to why they are hanging out at the bottom of my want-to-make list.   My bundt perception shifted, and I suddenly wanted (very badly!) to try my hand at making one.

This bundt was a wonderful combination of so many things.  A light and fragrant vanilla cake peppered with black poppy seeds and covered in the sweetest glaze.

Paired with a slightly tart raspberry topping and it’s officially tastebud overload.

As an aspiring food photographer, I can’t help but also love the color contrast.  The bright white and black contrasted with the deep red of the bursting berries.  It makes my mouth water!  Granted.  I have actually tasted this yummy cake so maybe it’s just my mind recalling the fabulous flavors.

I am officially converted into a Bundt Cake fan.