Imagine a cake so delightfully moist and fragrant that it transforms an ordinary afternoon into a gourmet experience. This Almond Poppy Seed Cake isn't just a dessert—it's a culinary masterpiece that combines the delicate nuttiness of almonds with the subtle crunch of poppy seeds, creating a symphony of flavors that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that looks impressive but is surprisingly simple to make.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 tsp almond extract
- 1 tbsp poppy seeds
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in the almond extract, mixing until evenly distributed throughout the batter.
- In a separate bowl, whisk together the all-purpose flour and baking powder to ensure even distribution of the leavening agent.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the poppy seeds using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light almond glaze before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Check for Doneness: Use the toothpick test—if it comes out clean with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes before transferring to prevent it from breaking.
- Enhance the Flavor: Toast the poppy seeds lightly before adding them to intensify their nutty flavor.
- Storage Tip: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
