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Almond Poppyseed Cake Recipe

American · Dessert · 60 min total

A tender, moist cake with the delicate crunch of poppy seeds and the rich flavor of almond, perfect for brunch or dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 cup poppy seeds
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sliced almonds (for topping)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in almond extract and vanilla extract.
5. Add sour cream and mix until combined. The mixture may look slightly curdled; that's fine.
6. Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined. Fold in poppy seeds.
7. Pour batter into prepared pan. Sprinkle sliced almonds evenly over the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Optional: Dust with powdered sugar before serving.

Tips

• For extra almond flavor, brush the warm cake with a simple syrup made from 1/4 cup water and 2 tablespoons sugar mixed with 1/2 teaspoon almond extract.
• Store cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
• This cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil.

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