Yield: Yields one 10-inch coffee cake
This beautiful Bundt cake will dress up any breakfast table. Poppy seeds can turn rancid when stored for a long time so be sure to taste your poppy seeds before adding them to any baked goods.
This recipe is excerpted from Gluten-Free Breakfast, Brunch & Beyond.
Recipe from Gluten-Free Breakfast, Brunch & Beyond.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Five stars. Living GF for a decade. I used a mixture of 2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour, and 1 cup Cup4Cup, because that is what was on hand. Used 1/2 cup butter and 1/2 cup coconut oil. The substitutions worked great. Soaked the poppy seeds in the buttermilk for 1/2 hour because I recall older relatives soaking poppy seeds for cakes. I will definitely make this cake again using more poppy seeds, and use the basic mix as a base for other bundt cakes.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?