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!
Recipe Video
What is butter emulsion?
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
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 !
What is butter emulsion? I’ve never heard of it!
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
Please..what is butter emulsion and can I sub softened butter?
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
How do I make butter emulsion
you don’t make it you buy it, I get mine here https://amzn.to/2PzpFC9
Could you explain what butter emulsion is, or how to make it or where to buy it? Thanks!
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
What is butter emulsion?
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
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!
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
Maybe this is a silly question, but… what is butter emulsion…?
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
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?
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
What is butter emulsion?
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
Can you please explain the butter emulsion ingredient? How do you make it? Is it sold in stores?
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
what is butter emulsion????
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
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
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