Dessertschewoutloud
Poppy Seed Cake
This moist, buttery, almond-y Poppy Seed Cake is fabulous for breakfast, brunch, or dessert. It is tender, rich, and lathered with the most decadent glaze. It will get devoured fast.
👥 20 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- spatula
📝 Preparation Steps
1
Preheat oven to 350F, with rack on lower middle. Generously grease and flour bottoms and sides of a nonstick bundt cake pan.
2
Mix
3
In the bowl of stand mixer, mix together the flour, salt, baking powder, sugar, and poppy seeds until combined.
poppy seeds3 tablespoons
4
Add eggs, oil, milk, almond extract, and vanilla extract. Using paddle attachment, mix at medium speed until batter is fully incorporated. Do not overmix.
large eggs (beaten)3½ cups whole milk1milk2 tablespoonsalmond extract1 teaspoonvanilla extract1 tablespoon½ teaspoon vanilla extract
5
Bake
6
Using a rubber spatula, scrape down the sides of bowl and transfer batter into pan. Bake for about ⏱️ 55 minutes, or just until a toothpick inserted into center comes out with a few tender crumbs attached, not completely clean. Take care not to over bake. If cake browns too quickly, tent loosely with foil.
7
Cool
8
Let cake cool in pan on wire rack for ⏱️ 30 minutes. Very carefully invert cake onto a plate and tap the pan until cake releases onto plate.
9
Glaze
10
Once cake has cooled, make the glaze. Combine all glaze ingredients in a bowl and mix in only the amount of powder sugar for necessary for desired glaze consistency. Drizzle over cake.
Nutrition Facts
calories
295 kcal
fat Content
15 g
serving Size
3 g
fiber Content
2 g
sugar Content
22 g
sodium Content
233 mg
protein Content
4 g
trans Fat Content
0.003 g
cholesterol Content
27 mg
carbohydrate Content
48 g
saturated Fat Content
2 g
unsaturated Fat Content
11 g
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