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.
Servings: 12 servings
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
Calories: 431kcal | Carbohydrates: 56g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 226mg | Potassium: 125mg | Fiber: 1g | Sugar: 35g | Vitamin A: 600IU | Vitamin C: 0.02mg | Calcium: 121mg | Iron: 2mg
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