Poppy Seed Yogurt Bundt Cake

from The Clueless Baker: Baking From Scratch... Easy as Pie
Evelyn Raab
For those who have always feared baking this book helps
demystify the basics. With easy to follow recipes that cover not too ambitious delights as well as short tips sections it is the perfect gift for the uninnitiated baker. 

 
Light, delicious, filled with enough poppy seeds to leave you picking your teeth for hours afterward.

1 cup plain yogurt 250 mL
1/2 cup poppy seeds 125 mL
1 cup granulated sugar 250 mL
3/4 cup vegetable oil 175 mL
4 eggs
2 tsp vanilla 10 mL
2 1/2 cups all-purpose flour 625 mL
2 tsp baking powder 10 mL
1 tsp baking soda 5 mL

In a small bowl, stir together the yogurt and the poppy seeds and let soak while you gather ingredients and prepare the rest of the recipe.

Preheat the oven to 325°F (160°C). Grease a 10-inch (25 cm.) bundt pan.

In a large mixing bowl, with an electric mixer, beat together the sugar, vegetable oil, eggs and vanilla for 2 or 3 minutes, until thickened.

In another bowl, stir together the flour, baking powder and baking soda. Add the flour mixture to the egg mixture, in 2 or 3 additions, alternating with the poppy seed mixture. Beat just until smooth. Pour into the prepared bundt pan and bake for 50 to 60 minutes, until it passes the toothpick test (see page 28). Remove from the oven and let cool for 10 minutes before removing it from the pan. Let cool completely on a rack.

Drizzle cooled cake with Shiny Sugar Glaze (see page 167 -- the lemon version is especially recommended), dust with icing sugar or just leave it naked.

Makes one 10-inch (25 cm) bundt cake (about 12 servings).

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