Soft Almond Poppy Seed Cake
A soft and flavorful Almond Poppy Seed Cake with a delightful crumb and the perfect blend of almond and poppy seeds.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup poppy seeds
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 tsp almond extract
- 1 cup milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. Gradually add this to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with a dusting of powdered sugar or your choice of garnishing.
Storage
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for a smoother batter. Be careful not to overmix the batter to maintain a light texture. Use fresh baking powder for the best rise. Allow the cake to cool completely before slicing to prevent crumbling.
Ingredient Substitutions: For a dairy-free version, use almond milk instead of regular milk. Substitute almond extract with vanilla extract for a different flavor.
How to Serve: This cake pairs beautifully with tea or coffee. Add a scoop of vanilla ice cream or whipped cream for an indulgent treat.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week for extended freshness.
Make-Ahead Tips: Bake the cake a day in advance and store it in a cool place. Add final garnishes just before serving for the best presentation.
Ingredient Substitutions: For a dairy-free version, use almond milk instead of regular milk. Substitute almond extract with vanilla extract for a different flavor.
How to Serve: This cake pairs beautifully with tea or coffee. Add a scoop of vanilla ice cream or whipped cream for an indulgent treat.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week for extended freshness.
Make-Ahead Tips: Bake the cake a day in advance and store it in a cool place. Add final garnishes just before serving for the best presentation.