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! This Vanilla Poppyseed Cake with Raspberry Topping is a delicious and beautiful treat. You may also enjoy my Cream Cheese Pound Cake!
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.
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.
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 classic cake never goes out of style!
- 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
- 1/3 cup confectioners' sugar
- 1/3 cup water
- 1 tablespoon butter
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 package 10 ounces frozen raspberries in light syrup, thawed
- 1/4 teaspoon McCormick® Pure Vanilla Extract
Preheat oven to 325°F. Generously grease and flour 12-cup Bundt pan
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.
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.
Mix raspberries and vanilla. Spoon sauce over each slice of cake before serving
The images in this post were inspired by the food styling genius of Naomi from Bakers Royale.