Ingredients for Almond Poppy Seed Cake
- Not included in recipe
- Not included in recipe
- 4 large eggs
- Not included in recipe
- Not included in recipe
- 2 tablespoons poppy seeds
- 1 teaspoon almond extract
- 1 cup (2 sticks) unsalted butter + unsalted butter for greasing pan (amount not specified)
- 1 teaspoon ground cinnamon
- 2 cups granulated sugar (1/4 cup + 1 3/4 cups)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped almonds
- 1 teaspoon vanilla extract
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How to Make Almond Poppy Seed Cake
- Preheat oven to 350°F (175°C). Heavily butter a 10-inch bundt pan.
- In a small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle generously into the prepared bundt pan, ensuring the mixture adheres to the butter.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, then stir in 1 teaspoon almond extract and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup buttermilk, 1 cup chopped almonds, and 2 tablespoons poppy seeds.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
90g
Fat
18g
Carbs
11g
