I’ve always loved almond poppy seed – never really got into the whole lemon poppy seed thing – even though I adore lemon too! The Almond is my mom’s favorite so that’s probably why… Anyway I also love almond cake period! so when I signed up to bring a bundt cake to a church event I figured it was time to make a twist on a favorite cake of mine!
This recipe could easily be a quick bread, or muffin too – but I just love using it as a light cake – but since it CAN stand along without a ton of filling like some cake it makes a GREAT bundt cake. Personally I still don’t “get” the whole bundt thing… but since that’s the dessert they asked for that’s what they are gonna get from me!
So how to TOP a bundt cake – a glaze? SURE! like this coconut bundt cake a glaze would work out GREAT – BUT that cake is super rick and this is pretty light and spongy – SO I figured we go for the FROSTING side of bundt cakes – and not just a sweet frosting, but a rich one – CREAM CHEESE! awwww yeah! Creamy, great flavor, easy to make and pairs beautifully with this cake.
So there you have it! easy peasy cake – what’s YOUR favorite bundt cake flavor – when do you go for a bundt vs a layered cake?
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!
- 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
- 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
- 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
- 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!
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