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This flavorful bundt cake made with poppy seeds is bursting with almond goodness. It’s moist, delicious and comes together quick, with very little effort.
Almond Poppy Seed Bundt Cake
Hi Friends! Natalie here from The Modern Proper to discuss my favorite flavor combination when it comes to sweets: almond and poppy seed! The two go together like bread and butter and I just can’t get enough. If you share my affinity for this perfect flavor combo then I can guarantee that you’re going to love the recipe I’m sharing today for almond poppyseed bundt cake.
Out of principle I purchased a bundt pan shortly after I got married. I mean, every house needs a bundt pan, right? I pictured myself making oodles of baked goods once I had my own kitchen, but as it turned out I’m not much of a baker. Although I do make this beautiful Bailey’s Chocolate Bundt Cake often (it’s a fave).
I’m sad to say that bundt pan sat unused, collecting dust in the cupboard for years. It wasn’t until recently that I discovered bundt cakes, especially this almond poppy seed one, are one of the easiest (and most impressive) kind of baked goods to successfully pull off. For people like me (and maybe you) who enjoy fast recipes with little effort, easy to find ingredients, and perfect results, this bundt cake is sure to become your new best friend. And the best part is that if you get a pretty bundt pan then the decorating is already done for you!
There are one thousand and one bundt cake recipes out there (this Bailey’s Chocolate Bundt Cake being one of our faves), but in the end all you need is lots of eggs, lots of sugar, lots of butter, buttermilk, and in the case of this recipe…lots and lots of almond flavor.
For extra almondy goodness I’ve combined almond extract and almond paste (I just love almonds that much), which provides plenty of the nutty sweetness I crave. Combine with poppy seeds for texture, flavor, and visual appeal and you’ve got yourself a perfectly dense, moist and delicious dessert or breakfast pastry, ideal for pairing with a great cup of coffee. If coffee isn’t your jam, then just go ahead and opt for it topped with strawberries and whipped cream. Yum! If you like me are really into the flavor of almonds you would also love this Almond Peach Bread Pudding.
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Almond Poppy Seed Bundt Cake
Equipment
- 1 10-cup bundt cake pan
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
hey girl- this looks so yummy!
I want to make this this weekend, could this recipe be made in a 9×13 cake pan.?