• vanilla poppyseed cake with raspberry topping

    filed under: Cakes on November 20, 2013

    Its 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!

    Vanilla Poppyseed Cake with Raspberry Topping #dessertweek #thanksgiving


    Even though my blog claims, “i am baker”, what I really am is baker-in-training.  There are so many things that I am not good at, that I am learning about, and that are firsts for me.

    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.  When Kristen from Dine & Dish posted her stunning Pumpkin Spice Bundt with Creamy Pumpkin Glaze everything changed.  My bundt perception shifted, and I suddenly wanted (very badly!) to try my hand at making one.

    Vanilla Poppyseed Cake with Raspberry Topping #dessertweek #thanksgiving


    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 its officially tastebud overload.

    Vanilla Poppyseed Cake with Raspberry Topping #dessertweek #thanksgiving


    vanilla poppyseed cake with raspberry topping


        • 2 1/2 c flour
        • 1 1/2 c granulated sugar
        • 1 tbsp. baking powder
        • 1/2 tsp. salt
        • 3/4 c milk
        • 3/4 c vegetable oil Substitutions
        • 4 eggs
        • 4 tsp. McCormick® Pure Vanilla Extract
        • 2 tbsp. McCormick® Gourmet Collection Poppy Seed


        • 1/3 c confectioners' sugar
        • 1/3 c water
        • 1 tbsp. butter
        • 2 tsp. McCormick® Pure Vanilla Extract

        Raspberry Topping

        • 1 pkg (10 ounces) frozen raspberries in light syrup, thawed
        • 1/4 tsp. McCormick® Pure Vanilla Extract


        1. Preheat oven to 325°F.
        2. For the Cake, generously grease and flour 12-cup Bundt pan. Mix flour, granulated sugar, baking powder and salt in large bowl.
        3. Add milk, oil, eggs and vanilla.
        4. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl.
        5. Beat on medium speed 3 minutes.
        6. Gently stir in poppy seed. Pour into prepared pan.
        7. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.

        For the Glaze

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

        For the Topping

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

        I found this recipe on McCormick Gourmet and am sharing with permission.


        Vanilla Poppyseed Cake with Raspberry Topping #dessertweek #thanksgiving


        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 its just my mind recalling the fabulous flavors.

        I am officially converted into a Bundt Cake fan.

        The images in this post were inspired by the food styling genius of Naomi from Bakers Royale.

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        The cake sounds awesome, but I am blown away by the stunning white color palette in the photos, then that burst of red. Love!

        That raspberry topping looks amazing. I agree, there are some beautiful bundt cakes out there!

        this is really beautiful Amanda- I do love that pop of raspberry against the cake!

        Gorgeous cake! I tend to forget about bundt cakes sometimes, but they can be great when you’re looking for something easy. Love the raspberry topping too!

        Other than chocolate bundt cake, lemon poppyseed is probably my favourite. Love it!

        Amanda, you were the first cake blogger I started following a couple of years ago. It took me a year of watching all those beautiful creations come across my computer screen and I finally enrolled in two Wilton cake decorating classes. What I didn’t expect was an 8 pound weight gain…I call it my buttercream frosting diet program! I have digressed. As a newlywed in 1972, I was given a burnt orange Nordic Ware bundt pan that I still have. My mother-in-law shared her favorite recipe which was a sign of the times (think Rowan and Martin’s Laugh-In) cake called a “Sock-it-to-me Cake.” It is still a crowd pleaser, with sour cream for wonderful moisture and texture, cinnamon and pecan filling…much like a coffee cake on steroids. Many years later I purchased the Cake Mix Doctor cookbook and bought 3 more bundt pans to make beautiful cakes. My friends all knew they could count on me to have a lemon bundt cake (made in the Bavarian pan) in the freezer “for emergencies.” I’ve even been known to butter both sides of a slice of the lemon bundt cake, brown it in a skillet and serve it warm with fresh whipped cream or lemon curd and berries. All this to say, bundt cakes are wonderful.

        This cake looks perfect! And the raspberry topping is especially lovely.

        I love your photos! And you can never go wrong with raspberry!

        OK, this might seem like a crazy question but what is “vegetable oil Substitutions”? Every single thing in this cake sounds like it makes a magical cake and I can’t wait to make it this week!

          Never mind…I went to the McCormick link…duh. Thanks!!

        Ooooh…..this is yummy. I substituted half of the vanilla with almond extract. My house smells amazing and the cake is divine. Yum!

        Attractive finish!

        Don't Pass on Dessert!