Poppy Seed Cake

This moist, buttery, almond-y Poppy Seed Cake is fabulous for breakfast, brunch, or dessert. It is tender, rich, and lathered with the most decadent glaze. It will get devoured fast.

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Ingredients

For the Bread:

3 cups all-purpose flour
1 teaspoon table salt
1 ½ teaspoons baking powder
3 large eggs, beaten
1 ½ cups canola, or olive oil
2 ¼ cups granulated sugar
1 ½ cups whole milk
3 tablespoons poppy seeds
2 tablespoons almond extract
1 tablespoon vanilla extract

For the Glaze:

2 tablespoons milk
1 teaspoon almond extract
½ teaspoon vanilla extract
1 ½ to 2 cups powder sugar

Instructions

Preheat oven to 350F, with rack on lower middle. Generously grease and flour bottoms and sides of a nonstick bundt cake pan.
In the bowl of stand mixer, mix together the flour, salt, baking powder, sugar, and poppy seeds until combined.
Add eggs, oil, milk, almond extract, and vanilla extract. Using paddle attachment, mix at medium speed until batter is fully incorporated. Do not overmix.
Using a rubber spatula, scrape down the sides of bowl and transfer batter into pan. Bake for about 55 minutes, or just until a toothpick inserted into center comes out with a few tender crumbs attached, not completely clean. Take care not to over bake. If cake browns too quickly, tent loosely with foil.
Let cake cool in pan on wire rack for 30 minutes. Very carefully invert cake onto a plate and tap the pan until cake releases onto plate.
Once cake has cooled, make the glaze. Combine all glaze ingredients in a bowl and mix in only the amount of powder sugar for necessary for desired glaze consistency. Drizzle over cake.

Notes

Be sure not to over-mix the batter after adding the wet ingredients. Over-mixing can result in a tougher cake.
The amount of almond extract may seem abundant, but it's what you'll need for a fragrant, flavorful cake.
If the glaze needs thickening, add a bit more powdered sugar at a time. If it needs thinning, add 1 tsp milk or juice at a time.
Use whole milk (not skim or low fat) for moister results.
When making the glaze, start with the smaller amount of powdered sugar and add more as needed for the desired consistency. This will help you achieve the perfect thickness without making it too sweet.
This recipe is part of our Easy Desserts Recipe Collection.

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Nutrition (per serving)

Course: Breakfast, brunch, Dessert

Cuisine: American

Diet: Vegetarian

Method: baking, Oven