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Almond Poppy Seed Bundt Cake
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.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
12
servings
Calories:
431 kcal
Course:
Dessert, Breakfast, Brunch
Cuisine:
American
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 unsalted butter room temperature
- 4 large egg
- 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 almonds slivered
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!
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Nutrition Information
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 431
% 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.