Reviewed: Oct. 3, 2010

This was surprisingly so good!!! I did make a few changes though. I used a Duncan Hines White cake mix, sugar free Vanilla pudding mix. I also added 1/4 cup of sour cream and used apple sauce in place of the oil. Also added 1/2 teaspoon cinnamon to the batter. I loved the taste of this cake, it was so light and moist. Certainly be making this again.

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10 users found this review helpful

Reviewer:

apple.strudel

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Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Mar. 30, 2010

This cake was really good, very moist. Had it for a Card Party and then took it into work for Food Day. I followed the directions and made no changes.

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6 users found this review helpful

Reviewer:

plhigdon

Reviewed: Feb. 3, 2010

We love this bread. I substituted vanilla for the almond since no one in the family likes almond. Came out perfect.

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6 users found this review helpful

Reviewer:

Tipsaboutstuff

Cooking Level: Expert

Reviewed: Jan. 23, 2008

I made this last night and it turned out really good. I was a little spastic with the glaze - but that didn't have to do with the recipe... Thanks for sharing!

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10 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Oct. 16, 2007

I just brought this cake to work today for Boss's Day. I've made it many times with rave reviews, but somehow lost my recipe. I've just received the following comment from a co-worker: Your cake is outstanding. Is that almond I taste in the cake too? I love the poppy seeds! I would love your recipe. I would definitely make this one. Then, while I was typing this review another person stopped at my desk asking for the recipe!

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7 users found this review helpful

Reviewer:

RPIE7

Cooking Level: Intermediate

Living In: Hoffman Estates, Illinois, USA

Reviewed: Dec. 29, 2006

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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16 users found this review helpful