Almond Poppy Seed Bundt Cake
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Almond Poppy Seed Bundt Cake
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This flavorful bundt cake made with poppy seeds is bursting with almond flavor. It's moist, delicious and comes together quick with very little effort.
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Ingredients
- 2 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 2 tablespoons poppy seeds
- ½ teaspoon salt
- 1 ⅓ cups granulated sugar
- 1 cup room temperature unsalted butter
- 4 large eggs
- 2 tablespoons almond paste
- 1 tablespoon almond extract
- 1 cup buttermilk
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 teaspoons almond extract
- ¼ cup slivered almonds
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Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 10-cup bundt cake pan with nonstick cooking spray and dust it with flour, tapping it all around until it is fully coated. Tap out the excess flour and set aside.
- In a medium bowl whisk together 2 ½ cups all-purpose flour, 2 ¼ teaspoons baking powder, 2 tablespoons poppy seeds, and ½ teaspoon salt. Set aside.
- Add 1 ⅓ cups granulated sugar and 1 cup room temperature unsalted butter to a large bowl and use a hand mixer or a stand mixer fitted with the paddle attachment to beat at medium-high speed until light and fluffy, about 3-4 minutes. Add 4 large eggs one at a time, scraping down the sides and bottom of the bowl as needed until everything is evenly incorporated.
- Add 2 tablespoons almond paste, 1 tablespoon almond extract, and 1 cup buttermilk and mix on medium-low speed until evenly incorporated. With the mixer on low, add the flour mixture into the sugar mixture and mix just until all the flour is absorbed.
- Pour the batter into the prepared bundt pan and smooth the top. Place the pan on a baking sheet and then on the center rack in the oven. Bake for 50-60 minutes, or until a toothpick comes out nearly clean of crumbs from the center of the bundt cake.
- Remove the cake from the oven and let it cool for 10 minutes before inverting it onto a cooling rack to remove it from the pan and finish cooling.
- Prepare the glaze by combining 1 cup powdered sugar, 2 tablespoons milk, and 2 teaspoons almond extract in a small bowl. Once the cake is completely cooled, drizzle the glaze evenly over the top of it and top with ¼ cup slivered almonds. Slice and serve!
Nutrition Information
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Calories
431kcal
(22%)
Carbohydrates
56g
(19%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
226mg
(9%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
600IU
(12%)
Vitamin C
0.02mg
(0%)
Calcium
121mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 226mg | 9% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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