Doug's family has a recipe for poppy seed cake that is absolutely TO-DIE-FOR!! It may just be my favorite cake out there! However, Doug's brother, Paul, made it perfectly clear that I cannot get my hands on that recipe until I am officially part of their family. Thanks to Google, I was able to find a recipe of my own for the time being. Granted, it is not the same as their family recipe... I still think it did the trick for my poppy seed cake craving! I made this cake in my Williams-Sonoma pan, but the original recipe says you can bake it in a bundt pan too.
Poppy Seed Cake & Strawberries
(Adapted from AllRecipes.com)
Yield: 10 Servings
1 Package Yellow Cake Mix
1 (3.4 oz) Package Instant Vanilla Pudding Mix
2 Tbsp. Poppy Seeds
1 C. Water
1/2 C. Vegetable Oil
1 tsp. Almond Extract
1 Pint Strawberries, quartered (for garnish)
Fat Free Whipped Cream (for garnish)
Preheat the oven to 350F degrees. Grease and flour a 10-inch bundt pan or the W-S pan I used. In a large bowl, stir together cake mix, pudding mix, and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl down and beat for 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve with fresh strawberries and whipped cream for a cool summer dessert.