Almond Poppy Seed Bundt Cake
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.
Yield: 12 servings
  • 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
For the glaze
  • ¾ cup (90 g) powdered sugar
  • ¼ cup (57 g) orange juice
  • 2 tsp butter, melted
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  1. Heat oven to 350F. Grease the inside of a 12-cup bundt pan with baking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe from Dessert Person
Recipe by Joanne Eats Well With Others at