The first video of the new year has to be a sweet treat.🤭 This Bundt cake is close to our all-time favorite pound cake in texture and flavor but with a lot fewer calories.
At the end of the day, working moms (like myself) and dads need a cup of tea or coffee and a big slice of this soft and buttery cake. YUM!😋
Tips: Must sift dry ingredients 2 to 3 times. Must grind the sugar for easy creaming. Add ingredients in small portions and steps. And start checking on the cake's doneness 5 minutes before the cooking duration ends.
MEK Poppy Seed Bundt Cake
2 ½ cups plus 2 tbsp all-purpose flour
6 tbsp cornstarch
¼ tsp salt
1 tbsp baking powder
Combine the dry ingredients and sift them two to three times.
1 ¼ cup superfine sugar (grind the regular sugar)
1 cup soft butter
4 eggs
3 tbsp sour cream
1 cup room temp milk
1 tbsp poppy seeds
Vanilla extract
½ tsp lemon zest
Fresh raspberries- one 8 Oz pk
For glaze:
8 to 10 raspberries- mushed and pulped
½ - ¾ cup icing sugar
Mash the berries in the strainer and collect their juice. Add to the icing sugar gradually and mix till you get your desired consistency of the glaze.
Heat the oven to 350 F and set the rack to low third position. Grease and butter your 2-quart capacity Bundt pan or an angel food pan.
Let's make the cake batter.
Sift the dry ingredients three times and set them aside.
Cream butter and ¼ cup sugar for a minute. Then add ¼ more sugar and cream again. Repeat this process three more times till all the sugar is used up.
Start adding eggs one at a time and whisk well after each addition. Add zest and vanilla and mix.
Start sifting the dry flour mixture over it alternating with the milk. Sift ¼ of the dry mix over the butter mixture and mix it. Then add ⅓ of the milk and whisk again. Repeat this process three more times till all the dry mix and milk are used up.
Add sour cream and poppy seeds and whisk again.
Pour some cake batter into the bottom of the prepared pan and throw a few raspberries on it. Then scoop more batter on top and level it. Add more raspberries on top and then top it with more batter. Level the top and tap it gently on the surface.
Bake on the lower third rack position for 55 minutes. Take it out and check for doneness with a toothpick. Cool in pan for 5 minutes on a rack. Then unmold it and cool on the rack completely.
Glaze it or simply dust it with powdered sugar. Enjoy!
