Almond and Poppy Seed Loaf Cake

8 servings
1 hr 20 min

Infused with almond flavor and poppy seeds to satisfy your sweet tooth for brunch, tea or dessert!

Grab yourself a cup something warm and enjoy a piece of Almond and Poppy Seed Loaf Cake!

The poppy seeds provide a little texture and satisfying crunch and this cake is not overly sweet which I prefer, but has a more subtle almond flavor than I was looking for which may have had to do with the brand of almond extract I used.


Next time I would reverse the amounts of extracts in the recipe, using 1 teaspoon of almond and 1/2 teaspoon of vanilla extract to bump up the almond flavor but the choice is up to you!

This is cake is served with an almond glaze and baked in a 8 x 4 loaf pan, so it’s a smaller size to enjoy but enough to satisfy your sweet tooth.

Garnish your cake with violas or pansies while you’re trying to keep warm as you dream about the sweet sunny faces of violas and spring blooms!

Find more desserts to make spring and Easter extra sweet, HERE.

Almond and Poppy Seed Loaf Cake

Recipe details

  • 8  servings
  • Prep time: 30 Minutes Cook time: 50 Minutes Total time: 1 hr 20 min
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Ingredients

Cake ingredients:

  • 1 1/2 c. all-purpose flour spooned and leveled
  • 1/2 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • 1/2 c. unsalted butter at room temperature
  • 1 c. sugar
  • 3 large eggs at room temperature
  • *1 tsp. pure vanilla extract
  • * 1/2 tsp. pure almond extract
  • 1/2 c. whole milk at room temperature
  • 2 tbsp. poppy seeds

Almond Glaze:

  • 1 c. confectioners' sugar
  • 1 1/2 tbsp. milk plus more for consistency
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • pinch Kosher salt

Instructions

To make cake:

Preheat oven to 325 degrees F. Lightly grease an 8-by- 4-inch loaf pan. Whisk together flour, baking powder, and salt in a bowl.
Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes.
Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla and almond extracts.
Reduce speed to low and beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated.
Fold in poppy seeds. Pour batter into prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes.
Cool in pan on a wire rack for 15 minutes, then remove to rack to cool completely.
Drizzle cake with Almond Glaze

Almond Glaze:

Whisk together sugar, 1 1/2 tbsp. milk, vanilla extract, almond extract, and a pinch of kosher salt in a bowl.
Add additional milk, 1 tbsp. at a time, to reach desired consistency.

Tips

  • * For a more distinct almond flavor, use 1 teaspoon almond and 1/2 teaspoon vanilla extract.
  • Cover pan with aluminum foil to prevent overbrowning as needed during last 15 - 20 minutes of baking time until cake is baked through.

Mary @ Home is Where the Boat Is
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