Vanilla Poppyseed Cake with Raspberry Topping

filed under: Cakes on November 20, 2013

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!

Vanilla Poppyseed Cake with Raspberry

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.

Vanilla Poppyseed Bundt Cake

 

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.

Poppyseed Bundt Cake with Vanilla Glaze

 

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.

Poppyseed Cake with Raspberry Topping

I am officially converted into a Bundt Cake fan.

Vanilla Poppyseed Cake with Raspberry Topping
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

The classic cake never goes out of style!

Course: Dessert
Cuisine: American
Keyword: vanilla poppyseed cake
Servings: 12 slices
Author: Amanda Rettke
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
  1. Preheat oven to 325°F. Generously grease and flour 12-cup Bundt pan

Cake
  1. Mix flour, granulated sugar, baking powder and salt in large bowl.

  2. Add milk, oil, eggs, and vanilla.
  3. Beat with electric mixer on low speed 30 seconds, scraping sides of the bowl.
  4. Beat on medium speed 3 minutes.
  5. Gently stir in poppy seed. Pour into prepared pan.
  6. Bake 40 to 50 minutes or until a toothpick inserted in center comes out mostly clean.
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 the 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.
Raspberry Topping
  1. Mix raspberries and vanilla. Spoon sauce over each slice of cake before serving

 

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Comments

  • Brianne @ Cupcakes & Kale Chips says:

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

  • Liz @ Virtually Homemade says:

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

  • HeatherChristo says:

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

  • Beth @ bethcakes says:

    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!

  • Mallory @ Because I Like Chocolate says:

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

  • Linda Harvey Reed says:

    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.

  • Katrina @ Warm Vanilla Sugar says:

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

  • liz says:

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

  • Amber says:

    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!

    • Amber says:

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

  • Stacy says:

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

    • Amanda says:

      Brilliant! Glad you are enjoying it!

  • aliero Khasungu says:

    Attractive finish!

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