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!
Course Dessert
Cuisine American
Keyword almond poppy seed, bundt cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 399kcal
Author Ashlee Marie



  • 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!



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