After every bakery in our area stopped making poppyseed cake, I've been looking for a good replacement. For several members of my family, almond poppyseed cake with cream cheese frosting/filling is their absolute favorite.
I started with this recipe, used 1 1/2 tsp. almond extract, and left out the cinamon/sugar mixture. I baked this at 330 degrees in a 9x13 pan for about 40 minutes. Once cooled, I sliced it into two layers and filled and frosted with a cream cheese/butter frosting.
This cake was a HUGE hit - not overcooked, so it was moist and just the right balance of almond/poppyseed flavor. We're not big fans of lemon poppyseed recipes, so this is just what we were looking for.
Thanks for the wonderful recipe. BTW, this cake is even better when refrigerated and served cold.
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