– 3 cups all-purpose flour – 1 tsp table salt – 1 ½ tsp baking powder – 3 large eggs, beaten – 1 ½ cups canola, or olive oil – 2 ¼ cups granulated sugar – 1 ½ cups whole milk – 3 TB poppy seeds – 2 TB almond extract – 1 TB vanilla extract
For the Glaze:
– 2 TB milk – 1 tsp almond extract – ½ tsp vanilla extract – 1 ½ to 2 cups powder sugar
Instructions
1. Preheat oven to 350F, with rack on lower middle. Generously grease and flour bottoms and sides of a nonstick bundt cake pan.
2. In the bowl of stand mixer, mix together the flour, salt, baking powder, sugar, and poppy seeds until combined. Add eggs, oil, milk, almond extract, and vanilla extract. Using paddle attachment, mix at medium speed until batter is fully incorporated. Do not overmix.
3. Using a rubber spatula, scrape down the sides of bowl and transfer batter into pan. Bake for about 55 minutes, or just until a toothpick inserted into center comes out with a few tender crumbs attached, not completely clean. Take care not to over bake. If cake browns too quickly, tent loosely with foil.
4. Let cake cool in pan on wire rack for 30 minutes. Very carefully invert cake onto a plate and tap the pan until cake releases onto plate.
5. Once cake has cooled, make the glaze. Combine all glaze ingredients in a bowl and mix in only the amount of powder sugar for necessary for desired glaze consistency. Drizzle over cake.
2 Comments
For the Bread:
– 3 cups all-purpose flour
– 1 tsp table salt
– 1 ½ tsp baking powder
– 3 large eggs, beaten
– 1 ½ cups canola, or olive oil
– 2 ¼ cups granulated sugar
– 1 ½ cups whole milk
– 3 TB poppy seeds
– 2 TB almond extract
– 1 TB vanilla extract
For the Glaze:
– 2 TB milk
– 1 tsp almond extract
– ½ tsp vanilla extract
– 1 ½ to 2 cups powder sugar
Instructions
1. Preheat oven to 350F, with rack on lower middle. Generously grease and flour bottoms and sides of a nonstick bundt cake pan.
2. In the bowl of stand mixer, mix together the flour, salt, baking powder, sugar, and poppy seeds until combined.
Add eggs, oil, milk, almond extract, and vanilla extract. Using paddle attachment, mix at medium speed until batter is fully incorporated. Do not overmix.
3. Using a rubber spatula, scrape down the sides of bowl and transfer batter into pan. Bake for about 55 minutes, or just until a toothpick inserted into center comes out with a few tender crumbs attached, not completely clean. Take care not to over bake. If cake browns too quickly, tent loosely with foil.
4. Let cake cool in pan on wire rack for 30 minutes. Very carefully invert cake onto a plate and tap the pan until cake releases onto plate.
5. Once cake has cooled, make the glaze. Combine all glaze ingredients in a bowl and mix in only the amount of powder sugar for necessary for desired glaze consistency. Drizzle over cake.
Printable Recipe: https://www.chewoutloud.com/poppy-seed-cake/
Thank you for sharing; it looks delicious!