Marbled Bundt Cake with Poppy Seeds and Cinnamon

Instructions

1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5 to 3 litre) Bundt pan.
2. In a small bowl, combine 1/4 cup (55 g) of the sugar with the poppy seeds, cocoa powder and cinnamon. Set aside.
3. In another bowl, combine the flour, baking powder, baking soda and salt.
4. In a third bowl, cream the butter, remaining sugar and the vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. With the machine on low speed, add the flour ingredients alternating with the yogurt and milk.
5. Pour 1/3 of the batter into the prepared cake pan. Sprinkle with half of the poppy seed mixture. Cover with 1/3 of the remaining batter, then all of the remaining poppy seed mixture. Finish with the remaining cake batter.
6. Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Turn the cake over onto a wire rack. Let cool completely, about 2 hours.