McCoun Family Poppy Seed Cake Recipe by Linsey Bove
This cake has been a part of my family since long before I was born and part of my life for as long as I can remember. Having been adopted and raised by my grandparents, this special recipe of my grandmother (mom)’s was not only a regular part of our holiday traditions but a special treat I would often come home to on school days just because Mom felt like making it. I was taught to make it at a very young age and have had the simple, 6-ingredient recipe memorized since that time. Mom made sure of that! I have made it quite often over the years for special occasions or simply because I longed for that familiar flavor. This recipe feels so much like home and reminds me so very much of my mother, especially after her death in 2015. I think of her every time I make it, and it is my blessing to share her recipe and her precious memory with all of you. It is wonderful as a dessert all on its own, paired with fruits, served with hot tea or coffee, and even for breakfast!
– Linsey McCoun Bove, Middle School Teacher
- 1 Duncan Hines Butter Golden Cake Mix
- 1⁄2 Cup Sugar
- 2/3 Cup Oil
- 4 eggs
- 1 small container of poppy seeds (1.25 oz)
- 1 8 oz. container of sour cream
- Preheat oven to 350
- Butter a Bundt pan. Be sure to cover every inch.
- Spread sugar across every inch of the butter to create a coating.
- Mix the cake mix, sugar, and oil.
- Add the eggs one at a time, mixing in between.
- Mix in the poppy seeds until well blended.
- Fold in the sour cream little bits at a time. Make sure it all blends, but do not mix.
- Pour mixture into prepared Bundt pan.
- Bake at 350 for 45 minutes
Let cool completely before flipping. It is best served the day after baking.