Almond Poppy Seed Cake Recipe

Ingredients for Almond Poppy Seed Cake

• Yellow Cake Mix
• Vanilla Instant Pudding Mix
• 4 large eggs
• Cooking Oil
• Hot Water
• Poppy Seed
• 1 teaspoon almond extract
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon ground cinnamon
• 2 ¼ cups granulated sugar

How to Make Almond Poppy Seed Cake

1. Preheat oven to 350°F (175°C). Heavily butter a 10-inch bundt pan.
2. 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.
3. 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.
4. 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.
5. Stir in 1 cup buttermilk, 1 cup chopped almonds, and 2 tablespoons poppy seeds.
6. 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.
7. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.