1 1/2 cups (315 g) sugar

1/4 cup (35 g) poppy seeds

1 tbsp cocoa powder

2 tsp ground cinnamon

2 1/2 cups (375 g) unbleached all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3/4 cup (170 g) unsalted butter, softened

1 tsp (5 ml) vanilla

4 eggs, at room temperature

3/4 cup (180 ml) plain yogurt

1/2 cup (125 ml) milk

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.

In a small bowl, combine 1/4 cup (55 g) of the sugar with the poppy seeds, cocoa powder and cinnamon. Set aside.

In another bowl, combine the flour, baking powder, baking soda and salt.

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.

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.

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.

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