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Home » Recipes » desserts » Almond Poppy Seed Bundt cake recipe and video

Almond Poppy Seed Bundt cake recipe and video

By Ashlee Marie 50 Comments

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This almond poppy seed cake is soft, spongy and has an amazing flavor! It makes a great bundt cake and is delicious topped with some easy cream cheese frosting!

light and fluffy almond poppy seed bundt cake - recipe and video tutorial

How I created this almond poppy seed bundt cake

I have always loved almond poppy seed – never got into the lemon poppy seed even thought I adore lemon! Probably because I grew up on almond poppy seed muffins!

This recipe could easily be a quick bread, or as poppy seed muffins too. In fact during the live stream recipe video I did of this cake I used the batter to make an almond poppy seed sheet cake – divine!!

Since this cake has enough flavor to stand alone with out a ton of filling it makes a GREAT bundt cake.  

Just take me to the bundt cake recipe already!

If you’d rather skip my tips and tricks for making a bundt cake, along with links to other cake recipe links and get straight to this delicious almond poppy seed cake – simply scroll to the bottom of the page where you can find the printable recipe card.

What do you top a bundt cake with?

Glaze or frosting seem to be the most popular options. I use a coconut syrup glaze on this coconut bundt cake. That cake is super rich (esp with the cheesecake filling) so the glaze worked out GREAT

This cake is pretty light and spongy so I figured a frosting would be better. And what is the best frosting ever? Cream Cheese frosting!!!!

I like this rich flavorful frosting more than something that’s super sugary and sweet, I don’t think buttercream would be the best option for this cake.

almond poppy seed bundt cake with cream cheese frosting - recipe and video tutorial

How do you get a bundt cake out of the pan?

I’ve tried it all – a spray, a goop and butter/flour. Honestly they all work! it’s just a matter putting enough on. That’s what most people do wrong – getting it too thin to really work

For a spray I like Bakers Joy, for a homemade goop I use this one from I am Baker – either option make sure you really get a nice thick coating!

Also – a quality bundt cake pan! I was surprised when I went from a cheap pan I bought at a garage sale to a brand new quality pan – it make a huge difference to have one with good metal and no scratches!!!

Almond poppy seed bundt cake recipe

almond poppy seed cake with cream cheese frosting - recipe and video tutorial

If you love quick and easy recipes you’ll love these other cake recipes

  • cinnamon chocolate chip cake
  • cheesecake swirl coconut bundt cake
  • triple peanut butter overload cake

Cinnamon Chocolate Chip Cake | Coconut Pecan Bundt Cake | Triple Peanut Butter Cake

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this almond poppyseed bundt cake is light and fluffy and has great texture and flavor - add the cream cheese frosting for a creamy sweet bite

To watch me make this almond poppy seed bundt cake in a live cooking show play the video in the recipe card (if you’re on desktop, the short teaser video should be auto playing for you).

You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

almond poppy seed bundt cake

Almond Poppy seed Bundt cake recipe and video

This almond poppy seed bundt cake is super easy to make and has an amazing flavor – it’s alway a huge hit with anyone who tries it, esp with the rich cream cheese frosting!
4.04 from 27 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 16 servings
Calories: 399kcal
Author: Ashlee Marie

Ingredients

Cake

  • 3 eggs
  • 2 C granulated sugar
  • 3 C all-purpose flour
  • 1/2 tsp salt
  • 1/2 Tbsp baking powder
  • 1/2 Tbsp vanilla
  • 1/2 Tbsp almond extract
  • 1 tsp butter emulsion
  • 1 1/2 C whole milk
  • 1 C olive oil
  • 1-2 Tbsp poppy seeds

Frosting

  • 8 oz full fat cream cheese
  • 4 Tbsp Butter
  • 1/2 Tbsp clear vanilla
  • 2 1/2 C Powdered Sugar
  • 1/2 Tbsp heavy whipping cream depending on how soft you want your frosting
US Customary – Metric

Instructions

Cake

  • preheat oven to 350
  • hand whisk the eggs and sugar
  • add the flour, baking powder and salt and beat
  • add the vanilla, almond extract, butter emulsion, milk and oil and beat until smooth
  • add the poppy seeds and fold in
  • pour into a well greased (I like bakers joy) bundt pan and bake at 350 for 40-50 mins
  • invert pan and let cool on cooling rack – you can frost warm and the frosting will get soft and drippy and make a mess but also soak in a little – or let it cook so the frosting stays on top – I picked the middle – I frosted while it was still warm, but not hot

Frosting

  • beat the cream cheese, butter and clear vanilla together until fluffy
  • add the powdered sugar and beat until smooth and slightly thick
  • add the heavy cream – a tsp at a time and beat until the desired consistency is achieved
  • frost the cake and enjoy!

Video

Nutrition

Calories: 399kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 546mg | Potassium: 138mg | Fiber: 1g | Sugar: 45g | Vitamin A: 465IU | Calcium: 86mg | Iron: 1.5mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!
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With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!
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Filed Under: cake recipes, Cakes, desserts, live cooking show, short videos, Videos

Previous Post: « Homemade Flour Tortillas recipe and video
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Reader Interactions

Comments

  1. Amy

    May 13, 2017 at 9:06 am

    What is butter emulsion?

    Reply
    • Ashlee Marie

      November 17, 2018 at 10:52 am

      Butter emulsion is thicker than butter extract – so the flavor is more concentrated and you won’t change the consistency of the batter adding lots of liquid. I get mine here https://amzn.to/2PzpFC9

      Reply
  2. Fran

    May 14, 2017 at 4:30 pm

    Is there any chance of getting these lovely recipes in Grammes? We don’t bake in cups in Uk or sticks of butter , would love to do this recipe as I do a lemon and poppyseed ( eek ! My first wedding cake will have a L and P layer …for my son , so no pressure! ) but almond sounds a great alternative …
    Are you going to CI this year in Birmingham ..would be lovely to see you !
    Keep up these lovely posts , they’re always so inspiring !

    Reply
  3. nancy pike

    May 15, 2017 at 12:03 pm

    Loved find int the recipe for almond poppy seed cake. I don’t really like the lemon either. Don’t eat anything with poppy seed in it before you drive, “cause you get pulled over and they do a breath-a-lyzer on you, you are drunk.

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:44 am

      or just don’t drive in a way that will cause you to get pulled over.

      Reply
  4. Marta McGlade

    June 12, 2017 at 8:22 pm

    Can I get away with putting less olive oil? It should like a lot to me.

    Sincerely,

    Marta

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:44 am

      you can use melted butter instead, but you do need the oil in the cake

      Reply
  5. Sherri Houtcooper

    July 1, 2017 at 2:15 pm

    What is butter emulsion? I’ve never heard of it!

    Reply
    • Ashlee Marie

      November 17, 2018 at 10:52 am

      Butter emulsion is awesome – they have a ton of flavors – it’s thicker than extracts – so the flavor is more concentrated and you won’t change the consistency of the batter adding lots of liquid. I get mine here https://amzn.to/2PzpFC9

      Reply
  6. Holly

    July 26, 2017 at 6:02 am

    Would love to have this recipe in grams, also…

    My question…what size (cup capacity) bundt pan do you use?

    Thanks so much!

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:43 am

      12 C – and there is a metric button in the recipe

      Reply
  7. Beverlee

    November 10, 2017 at 4:28 am

    Please..what is butter emulsion and can I sub softened butter?

    Reply
    • Ashlee Marie

      November 17, 2018 at 10:53 am

      Butter emulsion is thicker than butter extract – so the flavor is more concentrated and you won’t change the consistency of the batter adding lots of liquid. but no it’s not the same as substituting for actual butter – that would also change the consistency. I get mine here https://amzn.to/2PzpFC9

      Reply
  8. Beverlee

    November 10, 2017 at 4:29 am

    How do I make butter emulsion

    Reply
    • Ashlee Marie

      November 17, 2018 at 10:53 am

      you don’t make it you buy it, I get mine here https://amzn.to/2PzpFC9

      Reply
  9. Kelley

    November 19, 2017 at 9:30 am

    Could you explain what butter emulsion is, or how to make it or where to buy it? Thanks!

    Reply
    • Ashlee Marie

      November 17, 2018 at 10:53 am

      Butter emulsion is thicker than butter extract – so the flavor is more concentrated and you won’t change the consistency of the batter adding lots of liquid. I get mine here https://amzn.to/2PzpFC9

      Reply
  10. Barbara C. Hardison

    January 10, 2018 at 8:06 pm

    What is butter emulsion?

    Reply
    • Ashlee Marie

      November 17, 2018 at 10:54 am

      Emulsions are thicker than extracts – so the flavor is more concentrated without changing the consistency of the batter. I get mine here https://amzn.to/2PzpFC9

      Reply
  11. Emmi

    January 12, 2018 at 5:19 pm

    5 stars
    I am attempting your almond bundt cake as I type it is in the oven, however, I dished the batter out into 2 loaf pans. And I used ‘self-rising flour’ instead of AP flour, I skipped the baking powder since it’s a self rising flour….. I am hoping it cooks! The batter tasted amazing as I poured it into the pans. I have been baking and cooking at home for the past 5 years. I have a weird tendency to want to taste things (specifically sweet bakery batters) raw, prior to putting them in the oven.
    I’m not sure about your experiences, but for myself, if the batter tastes good then the end result will be as well. I was intrigued by this recipe given it had so much olive oil in the batter. I grew up using olive oil in 90% Of cooked foods, but not so much with the sweet bakery goods.
    Thanks for a fun new recipe to experiment with 🙂

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:41 am

      I hope it worked out. Self rising flour has 1/2 tsp per cup typically so I probably would have still added some more baking powder, like 1 tsp still. And I’m the same way I totally taste raw batter – I think it’s important to taste as you work.

      Reply
  12. Lynne F.

    February 11, 2018 at 11:56 am

    Ashlee,

    Can’t find the link to your video for this cake; also, what is “butter emulsion” . . . found nothing but “sauces” searching for it. Please enlighten your readers!

    Thanks!

    Reply
    • Ashlee Marie

      November 17, 2018 at 10:55 am

      on desktop the video should be autoplaying at the top of the post, on mobile it’s in the recipe box. Butter emulsion is thicker than butter extract – so the flavor is more concentrated and you won’t change the consistency of the batter adding lots of liquid. I get mine here https://amzn.to/2PzpFC9

      Reply
  13. Heather

    April 2, 2018 at 12:45 pm

    Maybe this is a silly question, but… what is butter emulsion…?

    Reply
    • Ashlee Marie

      November 17, 2018 at 10:56 am

      not silly at all Butter emulsion is thicker than butter extract – so the flavor is more concentrated and you won’t change the consistency of the batter adding lots of liquid. I get mine here https://amzn.to/2PzpFC9

      Reply
  14. Kristi

    June 3, 2018 at 7:25 am

    Curious — why olive oil instead of vegetable oil? Won’t it impart olive oil flavor? Also, what role does the butter emulsion play? Could u substitute melted butter?

    Reply
    • Ashlee Marie

      November 17, 2018 at 10:57 am

      you can use any oil you like – I just like the flavor of olive oil better, I feel that vegetable oil and canola oil leave a rancid flavor in baked goods. Butter emulsion is thicker than butter extract – so the flavor is more concentrated and you won’t change the consistency of the batter adding lots of liquid. no don’t use melted butter. I get mine here https://amzn.to/2PzpFC9

      Reply
  15. Libby

    June 17, 2018 at 9:52 am

    What is butter emulsion?

    Reply
    • Ashlee Marie

      November 17, 2018 at 10:57 am

      Butter emulsion is thicker than butter extract – so the flavor is more concentrated and you won’t change the consistency of the batter adding lots of liquid. I get mine here https://amzn.to/2PzpFC9

      Reply
  16. Amy

    June 30, 2018 at 10:16 pm

    Can you please explain the butter emulsion ingredient? How do you make it? Is it sold in stores?

    Reply
    • Ashlee Marie

      November 17, 2018 at 11:00 am

      Butter emulsion is thicker than butter extract – so the flavor is more concentrated and you won’t change the consistency of the batter adding lots of liquid. you can’t make it but you can buy it I get mine here https://amzn.to/2PzpFC9

      Reply
  17. Karen

    October 21, 2018 at 5:02 pm

    I have never used olive oil in a cake. I am curious what the advantages of this are?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:45 am

      you can use any other oil – I just feel like vegetable and canola oil have a rancid flavor in baked goods

      Reply
  18. JILL Nigro

    November 14, 2018 at 9:46 am

    what is butter emulsion????

    Reply
    • Ashlee Marie

      November 17, 2018 at 11:00 am

      Butter emulsion is thicker than butter extract – so the flavor is more concentrated and you won’t change the consistency of the batter adding lots of liquid. I get mine here https://amzn.to/2PzpFC9

      Reply
  19. Amy Blot

    November 15, 2018 at 11:39 am

    Hi Ashlee Marie,
    I am going to make the Almond Poppy Seed Bundt cake for my mothers birthday. I am curious with what is butter emulsion?

    Thank you,
    Amy Blot

    Reply
    • Ashlee Marie

      November 17, 2018 at 11:00 am

      Butter emulsion is thicker than butter extract – so the flavor is more concentrated and you won’t change the consistency of the batter adding lots of liquid. I get mine here https://amzn.to/2PzpFC9

      Reply
  20. Lynne Martin

    December 24, 2018 at 6:38 am

    I made this cake and it did not turn out well. It is not fluffy but condensed and heavy. Also, the cake appears to be not done, but was cooked for 50 minutes. It has a good flavor but the consistency of the cake is off. Became squatty and thick out of the pan.

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:42 am

      sounds like it needed to bake longer, if it’s under baked that will happen. remember the time in a recipe is just a guide as each pan/oven/altitude is different and will effect how long it takes to bake.

      Reply
  21. Ree

    January 17, 2019 at 7:39 pm

    5 stars
    LOL!!!
    You threw us all for a loop…
    We are now Well Educated Butter Emulsion Students!
    Thank you!
    Making that cake as soon as I get my Butter Emulsion!

    Reply
  22. Stacy Dohle

    February 11, 2019 at 3:38 pm

    Hi Ashlee!

    Could I use butter instead of olive oil?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:42 am

      you totally can – just melt it first then let it cool slightly

      Reply
  23. Rosa Maria

    April 2, 2019 at 12:43 am

    What happen if I deside no to use the butter extract there are any problem because is not available in my country

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:34 am

      the recipe will work just fine without it – it’s just a flavor enhancer

      Reply
  24. Renee

    April 21, 2019 at 5:58 pm

    So then what is butter extract ?

    Reply
    • Ashlee Marie

      February 3, 2020 at 12:33 am

      butter extract is butter flavoring – it just brings out a stronger butter flavor

      Reply
  25. Harriet

    September 13, 2019 at 6:40 am

    Ashley, can this be frozen? If so with or without the icing on it? Thank you

    Reply
    • Ashlee Marie

      November 20, 2019 at 1:11 pm

      Yes you can freeze it with or without the frosting. Without frosting wrap in plastic before you freeze it. If your frosting it freeze it first then wrap in plastic.

      Reply
  26. Angela

    February 24, 2020 at 12:27 pm

    I made this yesterday. I didn’t have the butter emulsion so I used butter extract. It is delicious. Thank you

    Reply
    • Ashlee Marie

      April 18, 2020 at 7:48 pm

      so glad you enjoyed it! butter emulsion is just a stronger flavor without adding extra liquid. but normal extract is fine.

      Reply

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