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This almond poppy seed cake is soft, spongy and has an amazing flavor! It makes a great bundt cake and is delicious topped with some easy cream cheese frosting!
How I created this almond poppy seed bundt cake
I have always loved almond poppy seed – never got into the lemon poppy seed even thought I adore lemon! Probably because I grew up on almond poppy seed muffins!
This recipe could easily be a quick bread, or as poppy seed muffins too. In fact during the live stream recipe video I did of this cake I used the batter to make an almond poppy seed sheet cake – divine!!
Since this cake has enough flavor to stand alone with out a ton of filling it makes a GREAT bundt cake.
Just take me to the bundt cake recipe already!
If you’d rather skip my tips and tricks for making a bundt cake, along with links to other cake recipe links and get straight to this delicious almond poppy seed cake – simply scroll to the bottom of the page where you can find the printable recipe card.
What do you top a bundt cake with?
Glaze or frosting seem to be the most popular options. I use a coconut syrup glaze on this coconut bundt cake. That cake is super rich (esp with the cheesecake filling) so the glaze worked out GREAT
This cake is pretty light and spongy so I figured a frosting would be better. And what is the best frosting ever? Cream Cheese frosting!!!!
I like this rich flavorful frosting more than something that’s super sugary and sweet, I don’t think buttercream would be the best option for this cake.
How do you get a bundt cake out of the pan?
I’ve tried it all – a spray, a goop and butter/flour. Honestly they all work! it’s just a matter putting enough on. That’s what most people do wrong – getting it too thin to really work
For a spray I like Bakers Joy, for a homemade goop I use this one from I am Baker – either option make sure you really get a nice thick coating!
Also – a quality bundt cake pan! I was surprised when I went from a cheap pan I bought at a garage sale to a brand new quality pan – it make a huge difference to have one with good metal and no scratches!!!
Almond poppy seed bundt cake recipe
If you love quick and easy recipes you’ll love these other cake recipes
Cinnamon Chocolate Chip Cake | Coconut Pecan Bundt Cake | Triple Peanut Butter Cake
Connect with Ashlee Marie Online!
To watch me make this almond poppy seed bundt cake in a live cooking show play the video in the recipe card (if you’re on desktop, the short teaser video should be auto playing for you).
You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Almond Poppy seed Bundt cake recipe and video
This almond poppy seed bundt cake is super easy to make and has an amazing flavor – it’s alway a huge hit with anyone who tries it, esp with the rich cream cheese frosting!
4.19 from 49 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 16 servings
Calories: 399kcal
Author: Ashlee Marie
Ingredients
Cake
- 3 eggs
- 2 C granulated sugar
- 3 C all-purpose flour
- 1/2 tsp salt
- 1/2 Tbsp baking powder
- 1/2 Tbsp vanilla
- 1/2 Tbsp almond extract
- 1 tsp butter emulsion
- 1 1/2 C whole milk
- 1 C olive oil
- 1-2 Tbsp poppy seeds
Frosting
- 8 oz full fat cream cheese
- 4 Tbsp Butter
- 1/2 Tbsp clear vanilla
- 2 1/2 C Powdered Sugar
- 1/2 Tbsp heavy whipping cream depending on how soft you want your frosting
US Customary – Metric
Instructions
Cake
preheat oven to 350
hand whisk the eggs and sugar
add the flour, baking powder and salt and beat
add the vanilla, almond extract, butter emulsion, milk and oil and beat until smooth
add the poppy seeds and fold in
pour into a well greased (I like bakers joy) bundt pan and bake at 350 for 40-50 mins
invert pan and let cool on cooling rack – you can frost warm and the frosting will get soft and drippy and make a mess but also soak in a little – or let it cook so the frosting stays on top – I picked the middle – I frosted while it was still warm, but not hot
Frosting
beat the cream cheese, butter and clear vanilla together until fluffy
add the powdered sugar and beat until smooth and slightly thick
add the heavy cream – a tsp at a time and beat until the desired consistency is achieved
frost the cake and enjoy!
Video
Nutrition
Calories: 399kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 546mg | Potassium: 138mg | Fiber: 1g | Sugar: 45g | Vitamin A: 465IU | Calcium: 86mg | Iron: 1.5mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!
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About Ashlee
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...
Reader Interactions
Comments
Ree
LOL!!!
You threw us all for a loop…
We are now Well Educated Butter Emulsion Students!
Thank you!
Making that cake as soon as I get my Butter Emulsion!Reply
Stacy Dohle
Hi Ashlee!
Could I use butter instead of olive oil?
Reply
Ashlee Marie
you totally can – just melt it first then let it cool slightly
Rosa Maria
What happen if I deside no to use the butter extract there are any problem because is not available in my country
Reply
Ashlee Marie
the recipe will work just fine without it – it’s just a flavor enhancer
Renee
So then what is butter extract ?
Reply
Ashlee Marie
butter extract is butter flavoring – it just brings out a stronger butter flavor
Harriet
Ashley, can this be frozen? If so with or without the icing on it? Thank you
Reply
Ashlee Marie
Yes you can freeze it with or without the frosting. Without frosting wrap in plastic before you freeze it. If your frosting it freeze it first then wrap in plastic.
Angela
I made this yesterday. I didn’t have the butter emulsion so I used butter extract. It is delicious. Thank you
Reply
Ashlee Marie
so glad you enjoyed it! butter emulsion is just a stronger flavor without adding extra liquid. but normal extract is fine.
4.19 from 49 votes (47 ratings without comment)
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