Vanilla Poppyseed Cake with Raspberry Topping
The classic cake never goes out of style!
Servings: 12 slices
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