Poppy Seed Bundt Cake (with apricot jam and chocolate glaze)
This recipe for poppy seed bundt cake is really easy and beginner-friendly. But, to make sure you get the best results possible, read below for a couple of tips I wrote down for you.
Tips for baking the best poppy seed bundt cake:
Apricot jam- if possible, use apricot jam with a lower amount of sugar. In my opinion, the stronger the sour note of the jam, the better it complements the sweetness of the cake. Also, the apricot jam has another important role in this recipe and that is to keep the cake moist. That´s why it´s best to use jam that has a bit softer consistency (avoid jelly).
Baking- it is crucial not to overbake the cake, as it will make the cake dry. As soon as the toothpick comes out clean, the cake is ready!
Cutting- let the poppy seed bundt cake sit on the counter for a while before cutting it. This will allow the glaze to become softer and easier to cut. If you decide to cut the cake straight from the fridge, it might break under the knife.
Q&A
Is this a good prepare-ahead recipe?
Yes, definitely. As a matter of fact, I would recommend you bake the cake a day before serving. This time will allow the cake to take the moisture from the jam and all the flavors to harmonize even better.
How should I serve and store the poppy seed bundt cake?
You can store the cake in the fridge for up to 5 days. I would, however, recommend you to get it out of the fridge sometime before serving (cca 1 hour), because that allows the cake and the glaze to become softer. That being said, it´s just a preference of mine, and it doesn´t mean the cake wouldn´t taste good right out of the fridge.
Can I use some other jam instead?
My favorite jam for this cake is apricot jam. You can of course use any other jam that you like, but I would recommend you choose one that has a sour note to it, like sour cherry, raspberry, red currant, or any other that comes to your mind.
Can I freeze poppy seed bundt cake?
Yes, you can. This cake freezes beautifully. Just make sure to thaw it at room temperature.
- 3 eggs (separated into agg yolks and egg whites)
- 170 grams sugar
- 10 grams vanilla sugar
- 100 milliliters oil (any flavorless oil)
- 150 grams all-purpose flour
- 250 grams ground poppy seeds
- 1 baking powder (15 g)
- 250 grams Yogurt
- 1 teaspoon cinnamon
- 1 tablespoon rum
- (juice of 1 orange)
- 350 grams apricot jam
- 220 grams Chocolate (50% cocoa)
- 50 grams butter
- 2 tablespoons oil (any flavorless oil)
- Preheat the oven to 170 C.
- Separate the egg yolks from the egg whites. Beat the egg yolks with sugar and vanilla sugar.
- In one bowl incorporate all of the wet ingredients together and in the other all of the dry ingredients.
- Add the wet and dry ingredients alternately into the egg yolk mixture until everything is incorporated.
- In another bowl mix the egg whites with a pinch of salt until firm. Incorporate the egg whites gradually into the mixture using a spatula. Be careful not to deflate the egg whites. The mixture should now be big, fluffy, and ready for baking.
- Grease the bundt cake mold and dust it with some flour. Pour the mixture in and bake it until the toothpick comes out clean.
- Leave it to cool down completely before getting it out of the mold. This is important because getting it out while it´s still hot might cause breakage.
- Once you get it out, cut it in half (as you would with a normal cake). Spread cca half of the apricot jam on the lower part of the cake, cover it with the other half of the cake and cover the whole thing generously with the other half of the jam.
- Prepare the glaze by melting the chocolate in a steam bath together with butter and oil. To do that you will need 1 pot with a little bit of water in it (just to cover the bottom), and one bowl (ceramic, glass, or another pot) that will fit inside of it without touching the water. Put all the ingredients in the bowl and stir until everything is completely melted and incorporated. Let the mixture cool down slightly before applying it to the cake.