An almond poppy seed bundt cake that is deceptively simple but will soon become one of your favorite cakes! It is rich with almond flavor, moist, tender and one of the best cakes you’ll make all year.
Are there laws about marrying a bundt cake?
Asking for a friend.
Okay, the friend is me and I am OBSESSED with this cake. It’s truly one of the most deceptively simple but incredibly delicious things I’ve ever made (which is basically the best combination of dessert traits if you ask me).
If it were a human, it would have hired a restraining order already because I can’t stop making it and eating it and then making it again. Sounds like a weird fetish, but no it’s just my actual life.
It doesn’t hurt that almond poppy seed is one of the most perfect flavor combos on this earth. I’ve never met an almond dessert I didn’t love, but this one is especially rich with almond flavor (there’s a whopping 1.5 tsp of extract in the cake alone…it doesn’t sound like much but that is potent stuff) and has the best plush velvety texture. The poppy seeds also add their own nuttiness that compliments the almond so well.
I know lemon is the flavor pairing people always think of with poppy seeds, but almond and poppy seeds are so much better together. I grew up eating them in Costco muffin form and I swear the flavors were imprinted on my soul because I can’t get enough.
Another amazing thing about this cake is that it is SO EASY to prepare. Too easy. Dangerously easy.
The steps are as follows: mix your dry ingredients in a mixer bowl. Add the wet ingredients and mix together. Bake.
THAT IS IT. Okay, there’s also a glaze you’ll need to whisk together to pour over the cake while it’s still warm but that takes all of two minutes.
See what I mean? DANGEROUS.
The recipe for this cake comes from the Dessert Person bake book, which is worth the price for this cake recipe alone (not to mention the other fantastic 138 recipes…) and I highly recommend it if you’re looking to up your baking prowess or just eat more (better) cake. I’m always into that.
- baking spray, to grease the pan
- 2⅓ cups (465 g) sugar
- 2 tbsp (17 g) poppy seeds
- 1.5 tsp baking powder
- 1 tsp kosher salt
- 3 cups (390 g) all purpose flour
- 1.5 cups (360 g) whole milk
- 1⅓ cups (288 g) neutral oil
- 3 large eggs
- 1.5 tsp vanilla extract
- 1.5 tsp almond extract
- ¾ cup (90 g) powdered sugar
- ¼ cup (57 g) orange juice
- 2 tsp butter, melted
- ½ tsp vanilla extract
- ½ tsp almond extract
- Heat oven to 350F. Grease the inside of a 12-cup bundt pan with baking spray. Set aside.
- Combine the sugar, poppy seeds, baking powder, salt, and flour in the bowl of a stand mixer fitted with the paddle attachment. Add the milk, oil, eggs, vanilla, and almond extract to the mixer bowl. Mix on low speed until the ingredients are just combined. Increase the speed to medium-high and beat for 2 more minutes.
- Pour the batter into the prepared baking pan, using an offset spatula to spread it into an even layer. Bake for 80-90 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15 minutes.
- Use a butter knife to release the edges of the cake from the pan. Invert the cake onto a wire rack. Poke holes all over the top of the cake with a skewer. Set the rack over an inverted baking sheet to catch any glaze drips.
- To make the glaze, whisk together the powdered sugar, orange juice, melted butter, vanilla, and orange extracts until smooth. Brush all over the top of the cake. Allow to cool completely before serving.