Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats is out April 28, 2020! In anticipation of its release, Goldenrod owner (and now author!) Angela is doing a weekly Instagram Live to bake a recipe from the book.

Join Angela Saturday, April 25 at 1pm CST to bake a Poppyseed Bundt Cake.  “I grew up thinking that poppy seeds had to accompanied by lemon, orange, or almond. But this is an unadulterated poppy seed cake – no lemon, orange, or almond. If you haven’t tried a pastry with just poppy seeds, I really recommend trying this cake. These pastries are found often in Eastern Europe. You get so much nuttiness from just a whole bunch of poppy seeds.”

 Check out the recipe below – don’t forget to join us tomorrow, Saturday April 25 at 1pm CDT on Instagram(@goldenrodpastries) to make this recipe live with Angela – and ask questions! And don’t forget to preorder your copy of Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats! We want to encourage you to shop smaller retailers at this time – like our friends at Francie and Finch, Indiebound, Barnes and Noble, and Bookshop!


Poppyseed Bundt Cake

Yield: One 10-inch round cake



Nonstick spray for pan, plus granulated sugar for dusting

1 ½ cups (360 ml) milk, almond milk, or your favorite nondairy milk

1 ¼ cups (300 ml) vegetable oil

3 large eggs

3 cups (375 g) all-purpose flour or 3 cups gluten-free all-purpose flour

2 ½ cups (500 g) granulated sugar

1 ½ tablespoons baking powder

1 teaspoon sea salt

½ cup (68 g) poppy seeds

1 recipe Classic Vanilla Glaze

Preheat your oven to 400 degrees F and spray a 12-cup fluted cake pan or Bundt pan with nonstick spray and dust with granulated sugar (we do this to help the cake unmold from the pan, and to give a great little crust on the outside).

This cake couldn’t be any simpler. Put all the ingredients in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-high speed for 5 minutes.

Pour into your prepared pan and bake for about 55 minutes. It’s done when it pulls away from the edges, is a nice, golden brown all over, and the tallest part of the cake barely gives when you poke it. While the cake bakes, prepare your Classic Vanilla Glaze.

Remove from the oven and let cool for about 5 minutes in the pan, before gently unmolding it and allowing it to cool at room temperature.

Drizzle the Classic Vanilla Glaze over the cake and serve.

Angela says:

*For the gluten-free flour, I recommend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (444 g).

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