Poppyseed Bundt Cake
This classic, homey cake comes together lickety-split and then turns out finger-licking good! By dusting the pan with vanilla sugar and then topping the cake with even more vanilla sugar, you get this delectable crunchy crust over the fluffy, moist center that will drive your guests batty. Be prepared to crave a second slice, and then a third!
- 1 yellow cake mix
- 1 c. sour cream
- 4 eggs
- 1/2 c. sugar
- 1/4 c. poppyseeds
- 3/4 c. oil
- 1 TBSP vanilla paste
- Butter and vanilla sugar for prepping the pan and topping the cake
Preheat oven to 325°F. Mix together all ingredients except butter and vanilla sugar. Grease a bundt pan generously with butter, then shake in vanilla sugar to coat the inside of the pan evenly. Pour batter into greased pan and bake 60 minutes (1 hour). After it is done baking, let cool for 5 minutes before turning over onto a cooling rack and removing from the pan. . While it is still warm, sprinkle again with vanilla sugar for a crunchy, delightful outer crust. Let cool before serving.