ALMOND POPPY SEED POUND CAKE
Almond Poppy Seed Pound Cake is an easy bundt cake flavored with almond extract and poppy seeds plus an almond-flavored glaze.
Provided by Christin Mahrlig
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees and spray a bundt pan with baking spray with flour.
- Use an electric mixer to beat butter, sugar, and extracts until fluffy, about 3 to 4 minutes.
- Beat in eggs one at a time, stopping to scrape down the sides of the bowl a few times.
- In a medium bowl, whisk together flour, salt, and baking powder.
- With mixer on low, add flour mixture in 3 additions, alternating with buttermilk in 2 additions. Beat just until combined after each addition.
- With mixer on low, add poppy seeds.
- Transfer batter to prepared pan.Bake for 65 to 75 minutes. Let cool in pan for 15 minutes and then invert onto a serving platter or cake stand.
- To make glaze, whisk together the confectioners' sugar, milk, and almond extract in a medium bowl.Drizzle over cooled cake. Sprinkle with almonds.
Nutrition Facts : Calories 427 kcal, ServingSize 1 serving
ALMOND-POPPY SEED POUND CAKE
Skip the fat and calories of thick frosting! All that's needed for pound cakes is a simple dusting of powdered sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan or 2 loaf pans, 9x5x3 inches, with shortening; lightly flour.
- Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 150 mg, Fiber 1 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 570 mg
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
POPPY SEED POUND CAKE
We've dressed up our Classic Pound Cake recipe with poppy seeds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold poppy seeds into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
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
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
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