My Dad is the reason why I like to incorporate poppy seeds into bakes. I grew up eating “Daddy’s bread” which was packed full of them. My Dad baked bread every week with his two trusty sidekicks: the bread machine and me. One of my earliest memories as a kid was sitting on the kitchen floor watching him bake. “Daddy’s bread” to anyone outside of my family is a multi-seeded loaf.
While this poppy seed cake is not “Daddy’s bread,” it’s still definitely something to get excited about. It’s a beautiful bundt dotted with poppy seeds. It is much lighter than most, using only egg whites, and it is not overly sweet. It’s angel food cake’s freckled sibling. Both the ingredients and preparation are simple, making it the perfect brunch cake or tea-time dessert. It is neither rich nor dense, but tender and light.