ALMOND POPPY SEED CAKE
This is great recipe that has been a tradition of the family for many Christmas's. Although it can be made any time of year. I normally do not use the glaze, because it is not needed. However, I have included the complete recipe.
Provided by Lab Chef
Categories Quick Breads
Time 1h30m
Yield 2 loafs
Number Of Ingredients 16
Steps:
- In a mixing bowl or kitchen aid mixer, blend together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, almond, butter and poppy seed until well blended.
- Pour into a greased and lightly floured bunt pan or 13x9 cake pan or 2 loaf pans.
- Bake at 350 F for 1 hour.
- While baking mix together oj concentrate (defrosted), sugar and extracts for glaze.
- Test cake with a toothpick, it should come out clean. If done remove from oven and let sit in pan for 15 minutes.
- Remove the cake from the pan if using bunt or loaf pans, and top with the glaze while still hot.
- Let cool on cooling rack for 3-6 hours.
- Refrigerate for up to a week or freeze for 3 months.
Nutrition Facts : Calories 3896.9, Fat 186.6, SaturatedFat 28.8, Cholesterol 304.6, Sodium 2226.5, Carbohydrate 522.5, Fiber 8.8, Sugar 364.8, Protein 38.8
POPPY SEED CAKE
Steps:
- In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
- Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
- In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
- Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram
LEMON POPPY SEED CAKE
This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
UKRANIAN POPPY SEED CAKE
This was a graduate school favorite that I recently dug out of a very old box of recipe clips. I have no idea where the recipe originated but have fond memories of sitting with my housemates in the kitchen eating hot slabs of this cake right out of the oven.
Provided by justcallmetoni
Categories Dessert
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat poppyseeds and milk in a small saucepan over medium heat. Remove from heat just before milk begins to boil. Let stand until milk reaches room temperature.
- Preheat over to 350 degrees.
- Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
- Sift together the dry ingredients (flour, baking powder and salt).
- AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
- Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.
Nutrition Facts : Calories 188.4, Fat 10.7, SaturatedFat 5.5, Cholesterol 48.2, Sodium 163.2, Carbohydrate 20.8, Fiber 0.7, Sugar 11.8, Protein 3.1
DUNCAN HINES ALMOND POUND CAKE
Their recipe uses the Moist White Cake mix so it is easy to put together. Comments on their site said that the 1 tablespoon of almond extract called for was too much, so I adjusted to 1 1/2 teaspoons. Serve with berries for a spring treat.
Provided by Bren in LR
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.
- Beat at low speed with electric mixer until moistened.
- Beat at medium speed for 2 minutes.
- Stir in almonds with a spoon.
- Pour into a greased and floured 10-inch Bundt pan.
- Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and cool in pan for 25 minutes.
- Invert onto cooling rack. Cool completely.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 302.9, Fat 14.5, SaturatedFat 2.1, Cholesterol 62, Sodium 384.5, Carbohydrate 38.8, Fiber 1, Sugar 29.1, Protein 5
ALMOND POPPY SEED CAKE
I usually try to stay away from recipes with box-ingredients because I'm not likely to have them on hand, but this cake is worth it. The butter-cinnamon-sugar crust is so yummy. I suppose you could frost or glaze it but I never do because it just doesn't need it. Everyone loves it just as it is.
Provided by Minnesota Wildflower
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heavily butter a 10-inch bundt pan.
- Mix the cinnamon and sugar together and sprinkle a liberal amount in the pan so it sticks to the butter.
- Combine all cake ingredients and mix well.
- Pour into bundt pan and bake at 350°F for about 50 minutes.
- Invert pan on a funnel or bottle and let it cool about five minutes; remove the cake from the pan and cool on a wire rack.
Nutrition Facts : Calories 288.8, Fat 15.7, SaturatedFat 3.8, Cholesterol 61.1, Sodium 331.2, Carbohydrate 34.3, Fiber 0.7, Sugar 22.7, Protein 3.4
ALMOND POPPY SEED CAKE
I was surprised that this delicious cake was not here on Recipezaar. It is incredibly easy to make, and so moist and flavorful. It is my favorite cake and is most often the cake I make for my own birthday! I have also served it as a nice breakfast bread if you bake it in 2 loaf pans and serve slices with coffee.
Provided by EMcooks
Categories Dessert
Time 51m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients in a stand mixer.
- Beat for 5 minutes.
- Pour into a greased tube pan.
- Bake for 45 minutes.
- This cake can be topped with a glaze of powdered sugar, orange juice and almond and vanilla extract, though it is good with or without the glaze.
Nutrition Facts : Calories 334.1, Fat 16.1, SaturatedFat 2.7, Cholesterol 70.5, Sodium 427.6, Carbohydrate 42.8, Fiber 0.6, Sugar 32.4, Protein 4.4
ALMOND POPPY SEED POUND CAKE
This recipe is very moist and tastes very good with warm milk or tea. It started out as a Williams-Sonoma recipe but I changed it to fit my taste.
Provided by Mommaduck 2
Categories Dessert
Time 1h40m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
- In a bowl, mix the flour, baking soda, and salt and set aside.
- In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
- Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
- Add the Poppy filling until just incorporated.
- Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
- Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
- Serve warm or at room temperature.
Nutrition Facts : Calories 433.9, Fat 23, SaturatedFat 13.4, Cholesterol 105, Sodium 270.8, Carbohydrate 52, Fiber 0.6, Sugar 25.3, Protein 5.3
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ALMOND POPPY SEED TEA CAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (10)Category CakeCuisine AmericanTotal Time 40 mins
- Preheat oven to 350°F (177°C). Whisk melted butter and 1 Tablespoon of granulated sugar together. Using a pastry brush, brush it into each cup of a 12-count muffin pan. This creates the wonderfully crisp exterior that makes these tea cakes so special.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until combined. Do not overmix. The batter will be thick.
ALMOND POPPYSEED CAKE IS MOIST, TENDER, SOFT, AND FLAVORFUL.
From onesarcasticbaker.com
Reviews 2Category Dessert, SnackCuisine AmericanEstimated Reading Time 5 mins
- In a bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar and extracts until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl.
- Add the eggs, one at a time waiting for each egg to fully incorporate before adding the next. Scrape the bottom and sides of the bowl between each addition.
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