February 22, 2012

Almond Poppy Seed Cake

I love this classic cake which combines almond extract with poppy seeds for amazing flavor. The texture is thicker, like pound cake, and the bundt pan shape makes a lovely presentation. This is a super easy cake to make anytime. Well, anytime except right before a drug test.

Almond Poppy Seed Cake
from my mother

3 c. flour
1 ½ tsp. salt
1 ½ tsp. baking powder
2 ¼ c. sugar
1 1/8 c. oil (canola, grapeseed, vegetable)
3 eggs, beaten
1 ½ c. milk
1 ½ tsp. vanilla
1 ½ tsp. almond extract
2 Tbsp. poppy seed

1 c. powdered sugar
¼ c. fresh orange juice
½ tsp. vanilla
½ tsp. almond extract

To prepare cake combine flour, salt, baking powder and sugar in a large bowl. Stir in oil, milk, eggs, vanilla and almond extract and mix until smooth. Add poppy seed. Pour into lightly greased 10-inch tube pan. Bake at 350˚ for 1 hour. Cool in pan for 20 minutes. Remove from pan and glaze. To prepare glaze mix all ingredients until smooth. Pour over warm cake.

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