Poppy Seed Cake

Poppy Seed Cake

1

"An easy-to-make, marvelously moist cake full of almond flavor."
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Ingredients

1 h servings 449 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees. Spray or grease a Bundt pan or two 8x4-inch loaf pans. In the bowl of a stand mixer beat oil, sugar and eggs until light and fluffy, about 2 minutes. In a separate bowl, whisk together flour, salt, baking powder and poppy seeds.
  2. Add flour mixture to egg mixture alternately with Pure Almond, beginning and ending with flour. Stir in almond and vanilla extracts. Bake for 1 hour until top springs back and a tester inserted into cake comes out clean.
  3. Combine glaze ingredients in a small bowl. Remove warm cake from pan. Use a fork to poke several holes around cake. Using a pastry brush or spoon, slowly "baste" cake with glaze until it is uniformly moistened and all glaze is absorbed.
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Reviews

1

I used rice milk instead of almond, and orange extract instead of almond extract, 3/4 cup sugar instead of the original 1+1/2 cup. sugar. They where not very flavorful. And a little dry. I don't...