Poppy Seed Almond Cake
Make this Poppy Seed Almond Cake for your next weekend brunch or garden party!
Ingredients:
3.5 cups sifted flour
1.5 teaspoons salt
1.5 teaspoons baking powder
2.25 cups sugar
1.5 tablespoons poppy seeds
1.5 cups milk
1.125 cups salad oil
3 eggs
1.5 tablespoons ADAMS vanilla extract
1.5 tablespoons ADAMS almond extract
1.5 tablespoons ADAMS butter extract
Directions:Preheat oven to 350 degrees F. Combine sugar, milk, oil, eggs, flavorings, and poppy seeds, blend well. Sift flour, salt, and baking powder. Add dry ingredients to first mixture. Pour into a lightly greased and floured bundt pan. Bake for 1 hour at 350 degrees F. Cool in pan for 10 minutes, turn out and allow to cool completely. Combine ingredients for glaze. Punch 20-30 shallow holes into cake. Brush on glaze with a pastry brush.
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New Mouth Watering Almond Poppy Seed Muffins -Tease with Recipe!
Almond Poppy Seed Muffins will melt in your mouth! A must have recipe for any occasion, especially breakfast. These muffins are made from scratch featuring star ingredient, Almond Paste. They are moist with a tender crumb, takes 30 minutes and your good to go. Get recipe below and go to lizbushong.com for more great entertaining ideas.
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All photos, food styling, and recipe developed and created by Liz Bushong.
Almond Poppy Seed Muffins
Author: Liz Bushong
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Yield: 24 mini muffins or 12 standard
Category: Bread Method: Baking Cuisine: American
INGREDIENTS:
1–1/4 cups granulated sugar
1/2 cup butter, melted
4 ounces almond paste, cubed
2 eggs
2 teaspoons almond extract
1 cup buttermilk
3 tablespoons sour cream or greek yogurt
2–1/8 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons poppy seeds
2 tablespoons sliced almonds-garnish- optional
Almond Glaze- optional
1–1/2 cups confectioners sugar
2 tablespoons melted butter
1 teaspoon almond extract
2 teaspoons half n half or milk
Mix all ingredients together until desired consistency. Drizzle over warm muffins if desired.
INSTRUCTIONS:
Preheat oven to 375.
Prepare mini muffin pan with lightly sprayed cooking spray.
In food processor, combine sugar and almond paste, pulse to blend 1 minute.
Transfer mixture to large mixing bowl, add flour, baking powder, soda, salt and poppy seeds.
Make a well in dry ingredients, add eggs, buttermilk, sour cream, extract and melted butter. Combine all ingredients and stir to blend. do not over mix batter.
Fill each cup 3/4 full with batter. Sprinkle with almond slices if desired.
Bake muffins at 375 for 10-12 minutes.
Remove from oven and cool, remove muffins.
If desired, drizzle with almond glaze or sprinkle with confectioner’s sugar.
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Almond Poppyseed Loaf Cake
This easy moist Almond Poppyseed Cake is a loaf cake with almond flavor and poppyseeds and a delicious icing - it's an easy cake recipe everyone loves.
RECIPE:
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FOR THE CAKE:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter melted
1 cup granulated sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup milk
2 tablespoons poppy seeds
FOR THE GLAZE:
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2-4 tablespoons milk or heavy cream
Instructions
Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Whisk butter and sugar in a large bowl. Mix in eggs, one at a time, then mix in extracts. Alternately add milk and flour mixture, stirring in between additions, until batter is combined. Stir in poppy seeds.
Bake for 40-50 minutes, or until a toothpick comes out clean. Let cool 20 minutes in pan, then carefully remove to a rack to finish cooling.
Make the glaze: whisk powdered sugar, extracts, and milk until smooth. Pour over cooled cake.
Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. I like to slice and freeze the slices in sandwich bags.
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Vegan Oil-Free Lemon Poppy Seed Cake #oilfree #veganiseasy #veganrecipe
Dry Ingredients:
2 cups almond flour
1 ¼ cups oat flour (I use organic glyphosate free oats that I grind in the blender)
1 tbsp poppy seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp turmeric
Wet Ingredients:
½ cup lemon juice
1 cup pitted medjool dates
1 cup plant based milk
1 1/2 tsp vanilla extract
1 tbsp lemon zest
Preheat the oven to 350F.
Combine dry ingredients in a bowl and whisk to combine.
In a blender combine dates, plant milk, lemon juice, and vanilla extract. Blend until smooth. Whisk in zest.
Add the wet ingredients to the dry ingredients. Mix to combine. Pour batter into a parchment lined loaf pan.
Bake for 30 minutes and reduce oven temperature to 325F. Continue to bake for an additional 15-20 minutes, or until edges are browned and top it “firm” when pressed gently. Allow to cool in pan until warm (about 20 minutes). Remove and glaze. Enjoy!
Glaze:
⅓ cup date paste (see my “dates” highlight)
2 tsp lemon juice
1 tsp lemon tsp lemon zest
½ tsp vanilla extract
Water to thin to pourable consistency
Combine ingredients in a bowl. Pour over top of your loaf bread
Glazed Poppy Seed Bread
Ingredients
For the Bread
3 Large Eggs
2 Cups Sugar
1 1/4 Cup Milk
1/4 Cup Buttermilk
1 1/8 Cup Canola Oil
1 1/2 Teaspoons Almond Extract
1 1/2 Teaspoons Vanilla
1 1/2 Teaspoons Butter Flavoring
3 Cups Flour
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Baking Powder
1 1/2 Tablespoons Poppy Seeds I often toss in 2
For the Glaze
3/4 Cups Sugar
1/4 Cup Orange Juice
1/2 Teaspoon Almond Extract
1/2 Teaspoon Vanilla Extract
1/8 Teaspoon Butter Flavoring
1/4 Cup Melted Unsalted Butter
Instructions
Preheat the oven to 350 degrees.
Spray and dust with flour (put a little flour in after spray, tap the pan as you turn it to coat all sides and the bottom) 6 mini loaf pans.
In the bowl of a standing mixer, beat the eggs, sugar, milk, buttermilk and oil until combined.
Add the almond, butter and vanilla extracts and mix again.
In a separate bowl, whisk together the flour, salt, baking powder and poppy seeds.
Add to the wet ingredients and mix until everything is incorporated. Do not over mix.
Pour evenly between 6 pans (sometimes I use 5 but NEVER use only 4 pans or you'll have an oven fire), and bake for 55 minutes. see note
Allow to sit for a couple of minutes, and then while it's still warm, roll in the glaze and pop back into the pans for delivering to friends and neighbors.
Or just wait for the kids to go to bed and eat it all.
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lemon poppyseed muffins to start your day. #muffins #lemonrecipes #lemonpoppyseed
Recipe: