A delightful bundt cake infused with the rich flavors of honey and poppy seeds, perfect for any occasion.
Combine the poppy seeds, honey, and water in a small saucepan and cook over medium heat for 5-7 minutes, stirring occasionally.
Stir continuously to prevent the mixture from sticking to the pan.
Allow the poppy seed mixture to cool completely before using.
Spread the mixture on a plate to cool faster.
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Ensure the butter is at room temperature for easier creaming.
Add the cooled poppy seed mixture and eggs, one at a time, to the creamed butter and sugar, mixing well after each addition.
Crack the eggs into a separate bowl to avoid shell fragments.
Blend in the sour cream and vanilla extract until smooth.
Fold gently to maintain the batter's airiness.
Sift together the flour, baking soda, baking powder, and salt in a separate bowl.
Sifting helps to evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into a greased and floured 9-inch bundt pan.
Tap the pan gently to remove air bubbles.
Bake in a preheated oven at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Cool the cake in the pan for 5 minutes, then invert onto a wire rack to cool completely.
Run a knife around the edges to help release the cake.
Slice and serve the cake, optionally garnished with powdered sugar or a drizzle of honey.
Serve with a dollop of whipped cream for added indulgence.
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