Poppyseed Cakes in Mini Bundt Pans

I have been wanting to try this cake recipe for some time now as well as try a mini bundt pan I was given.  I decided to put the two to the test.

I was super curious about the amount of poppyseed the cake recipe called for.  And also, they are soaked in milk until they swell.  

The cakes themselves turned out fine.  I used the sour cream option as buttermilk was the other option.  I thought the cream would make a stiffer batter for the little molds.  If you are interested, the cookbook I baked these from is Deborah Madison's The New Vegetarian Cooking for Everyone

Leave a comment