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