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!
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.
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
If you love quick and easy recipes you’ll love these other cake recipes
Cinnamon Chocolate Chip Cake | Coconut Pecan Bundt Cake | Triple Peanut Butter Cake
Connect with Ashlee Marie Online!
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 recipe and video
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
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
- Pistachio cheesecake with coconut macaroon crust - November 19, 2020
- 21 Amazing Chocolate chip cookie recipes - November 19, 2020
- Creamy Jalapeno dip and dressing - October 9, 2020
Amy
What is butter emulsion?
Ashlee Marie
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
Fran
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 !
nancy pike
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.
Ashlee Marie
or just don’t drive in a way that will cause you to get pulled over.
Marta McGlade
Can I get away with putting less olive oil? It should like a lot to me.
Sincerely,
Marta
Ashlee Marie
you can use melted butter instead, but you do need the oil in the cake
Sherri Houtcooper
What is butter emulsion? I’ve never heard of it!
Ashlee Marie
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
Holly
Would love to have this recipe in grams, also…
My question…what size (cup capacity) bundt pan do you use?
Thanks so much!
Ashlee Marie
12 C – and there is a metric button in the recipe
Beverlee
Please..what is butter emulsion and can I sub softened butter?
Ashlee Marie
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
Beverlee
How do I make butter emulsion
Ashlee Marie
you don’t make it you buy it, I get mine here https://amzn.to/2PzpFC9
Kelley
Could you explain what butter emulsion is, or how to make it or where to buy it? Thanks!
Ashlee Marie
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
Barbara C. Hardison
What is butter emulsion?
Ashlee Marie
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
Emmi
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 🙂
Ashlee Marie
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.
Lynne F.
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!
Ashlee Marie
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
Heather
Maybe this is a silly question, but… what is butter emulsion…?
Ashlee Marie
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
Kristi
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?
Ashlee Marie
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
Libby
What is butter emulsion?
Ashlee Marie
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
Amy
Can you please explain the butter emulsion ingredient? How do you make it? Is it sold in stores?
Ashlee Marie
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
Karen
I have never used olive oil in a cake. I am curious what the advantages of this are?
Ashlee Marie
you can use any other oil – I just feel like vegetable and canola oil have a rancid flavor in baked goods
JILL Nigro
what is butter emulsion????
Ashlee Marie
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
Amy Blot
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
Ashlee Marie
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
Lynne Martin
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.
Ashlee Marie
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.
Ree
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!
Stacy Dohle
Hi Ashlee!
Could I use butter instead of olive oil?
Ashlee Marie
you totally can – just melt it first then let it cool slightly
Rosa Maria
What happen if I deside no to use the butter extract there are any problem because is not available in my country
Ashlee Marie
the recipe will work just fine without it – it’s just a flavor enhancer
Renee
So then what is butter extract ?
Ashlee Marie
butter extract is butter flavoring – it just brings out a stronger butter flavor
Harriet
Ashley, can this be frozen? If so with or without the icing on it? Thank you
Ashlee Marie
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.
Angela
I made this yesterday. I didn’t have the butter emulsion so I used butter extract. It is delicious. Thank you
Ashlee Marie
so glad you enjoyed it! butter emulsion is just a stronger flavor without adding extra liquid. but normal extract is fine.