It stormed most of the day, so you know what that means—it’s a baking day! (Yes, we’ve had a lot of baking days lately.) Truthfully, from the time I woke up this morning, I had a craving for Almond Poppy Seed Bundt Cake. I had a couple of cans of almond paste in the pantry, but no poppy seeds. I sent my husband to the store as soon as it opened for the poppy seeds (and a glazed donut). I didn’t want to get out of my pj’s, and I didn’t all day.
I’ve been on a bundt cake kick lately, so I revised my recipe for an almond poppy seed loaf to fill the bundt cake pan. (It’s trickery really; two loaves equal one bundt cake.) I increased most ingredients except for the sugar. I used the amount in my original recipe since I was using Solo Almond Paste instead of almond extract. The almond paste is a bit sweet, too. While I’m nearly doubling most of my other original ingredients, I don’t recommend doubling the almond paste. One 8-ounce can will give the cake a somewhat strong almond flavor. You can increase this flavor by adding almond extract, that is, if you’re looking for a stronger almond flavor.
It didn’t take long at all for the smell of almonds to fill our house. My husband kept coming in the kitchen asking about the cake. He was terribly saddened when he learned that I would be taking pics of the cake before we ate the first slice. He was more distressed when I mentioned that I needed to sprinkle the cake with confectioner’s sugar before I took any pics but that wouldn’t happen until the cake was completely cooled. He checked the cake every five minutes and provided a status of the cooling process. I wasn’t concerned. I had eaten the donut earlier in the morning, so I managed to stave off my cravings for a while longer. As far as I was concerned, the only decision before us was whether we should have ice-cold milk or hot coffee with our slices of cake.
The forecast tomorrow calls for more thunderstorms. Hmm. I’ll have to sleep on it, but I think I’m developing a hankering for something dark chocolate and gooey.
- 1 8-ounce can almond paste
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 cup unsalted butter, softened at room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ⅓ cup poppy seeds
- Confectioner's sugar, for dusting the cake
- Baking spray
- Preheat oven to 350 degrees. Spray bundt cake pan with baking spray.
- In a large mixing bowl, beat almond paste and sugar until the mixture resembles cornmeal. Add eggs, one at a time, mixing well after each addition. Add vanilla and butter; beat until smooth.
- Add flour, baking powder, and salt to the almond mixture, alternating with the milk. Stir in poppy seeds.
- Pour mixture into prepared bundt cake pan and spread evenly with back of wooden spoon. Bake until a cake tester or tooth pick inserted in center comes out clean, about 50-55 minutes. Let cake cool in pan for about 10-15 minutes, then remove from pan to wire rack. Cool completely. Dust with confectioner's sugar as desired.
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I shared this recipe at some of these amazing parties.