Sugar Crusted Poppy Seed Bundt Cake

This cake brings back so many memories!   During my teenage/early twenty years (last week...haha) I spent many summer weeks in California. While there, a dear, sweet lady from Oklahoma (Mumsie) taught me how to make this wonderful moist cake that literally melts in your mouth with each bite.  The sugar crust gives it a good crunch when you are biting in to it, but then you get to the soft, yummy center...heaven!    This cake is so easy; it only takes 7 minutes to prepare and 45 minutes to bake.  You get a dessert that goes great with coffee, or a cold glass of sweet tea in under an hour.  You can either use a box moist yellow cake mix, or you can make a homemade box yellow cake mix and just have it on hand for whenever you need it.  I will include the recipe for the homemade box yellow cake mix just in case you want to try it (It will keep well in the pantry for months!)  Remember, homemade is always Chewly Awesome!

Sugar Crusted Poppy Seed Bundt Cake

Preheat oven to 350 F

1 Yellow Cake Mix (Homemade Recipe will follow)
8 oz Sour Cream
3/4 cup vegetable oil
1/4 cup poppy seeds
1/2 cup sugar (Plus more to coat pan)
4 large eggs (beaten)

Mix all ingredients with a mixer on medium to medium high speed for 4 minutes.

Grease pan well and coat with granulated sugar

Pour mix into pan and bake 45 min. or until toothpick inserted in center comes out clean.

Let the cake cool for 10 minutes before removing it from the pan

Enjoy!

Homemade Yellow Cake Mix (18. 25 oz Box Substitute)

2 cups AP Flour
1 1/2 Cup Sugar
1 tablespoon Baking Powder
1/2 cup non fat dry milk

Combine and save in pantry until ready to use