Best 2 Almond Poppy Seed Cake With Fluffy Cream Cheese Frosting Recipes

Indulge in a symphony of flavors with our delectable almond poppy seed cake, a culinary masterpiece that tantalizes the taste buds with every bite. This extraordinary cake boasts a moist and tender almond-infused sponge, studded with the delightful crunch of poppy seeds, offering a textural contrast that elevates the overall experience. Perfectly complementing the cake is the fluffy cream cheese frosting, a cloud-like topping that melts in your mouth, leaving a trail of sweet, tangy, and creamy bliss. Get ready to embark on a flavor journey that will leave you craving more of this exceptional almond poppy seed cake. Our recipe includes detailed instructions for both the cake and the frosting, ensuring that even novice bakers can achieve perfection.

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ALMOND POPPY SEED CAKE WITH FLUFFY CREAM CHEESE FROSTING

Almond Poppy Seed Cake With Fluffy Cream Cheese Frosting image

I won't rave about how good this cake is, just try it and you will see for yourself! if you do not want to use all the icing it may be frozen, the icing is still wonderful without the addition of the Cool Whip, so you may omit if desired but I like it better with it added in :)

Provided by Kittencalrecipezazz

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 1/4 cups sugar
1/2 cup white shortening
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 -3 teaspoons almond extract
1/2 teaspoon vanilla
1/3 cup poppy seed (can use more)
1/2-3/4 cup sliced almonds (optional)
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla
2 tablespoons whipped cream, unwhipped
3 1/2 cups confectioners' sugar
1 cup cool whip frozen whipped topping, thawed

Steps:

Set oven to 350°F (oven set to second-lowest position).
Grease a 13 x 9-inch baking pan.
In a large bowl using an electric mixer at medium speed cream the sugar with shortening for about 2 minutes.
Add in eggs, almond and vanilla extract; beat until very well combined on high speed.
In a small bowl sift together flour with baking soda and salt; add to the creamed mixture along with the buttermilk; mix until just combined.
Mix in the poppy seeds.
Bake for about 30-35 minutes or until cake tests done.
Cool completely.
For the frosting; in a medium bowl cream the cream cheese, butter, vanilla and whipping cream until light and fluffy (about 2 minutes).
Add in confectioners sugar and beat until fluffy (adding in more confectioners sugar or whipping cream if needed until desired consistency is achieved).
Mix in the Cool Whip until completely blended.
Spread over the cake then sprinkle the top with sliced almonds if desired.

Nutrition Facts : Calories 568.7, Fat 27.5, SaturatedFat 13.2, Cholesterol 77.6, Sodium 300.8, Carbohydrate 75.8, Fiber 0.9, Sugar 58.4, Protein 6.2

CREAM CHEESE-POPPY SEED POUND CAKE

Cream Cheese-Poppy Seed Pound Cake image

This is a dense delicious flavoursome cake from the Better Homes and Gardens Cake Book. It is quite filling so I don't bother frosting it and cut thin slices.My DH doesn't like cakes much but he loves this cake. Note that it also freezes beautifully.

Provided by joanna_giselle

Categories Dessert

Time 1h35m

Yield 16-20 serving(s)

Number Of Ingredients 9

Ingredients

250 g butter (no substitutes)
250 g cream cheese
6 eggs
3 cups plain flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/4 cups sugar
1/4 cup poppy seed
2 teaspoons vanilla essence

Steps:

Bring butter, cheese and eggs to room temperature before you begin.
Grease and flour a 10-inch tube pan and preheat oven to 160C or 325°F.
Combine the flour, baking powder and salt in a bowl and set aside.
In a large mixing bowl, beat butter and cream cheese until softened.
Gradually add sugar 2 TABLESPOONS AT A TIME beating on medium speed about 5 minutes until very light and fluffy.
Add poppy seeds and vanilla essence.
Add eggs,one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.
Gradually add flour mixture beating on low speed until just combined.
Pour batter into prepared pan and bake for about 1 1/4 hours or until a wooden skewer comes out clean.
Cool in pan on wire rack for 15 minutes and then remove from pan and allow to cool completely before serving.

Nutrition Facts : Calories 401, Fat 21.1, SaturatedFat 12.1, Cholesterol 129.9, Sodium 222, Carbohydrate 47.2, Fiber 0.8, Sugar 28.7, Protein 6.5

Tips:

For the best flavor, use fresh almond extract and poppy seeds.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
Gradually add the eggs, one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Fold in the dry ingredients until just combined. Overmixing will result in a tough cake.
Bake the cake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting. This will help to prevent the frosting from melting.
For a fluffy cream cheese frosting, beat the cream cheese and butter together until light and creamy. Then, gradually add the powdered sugar, beating until stiff peaks form.
Spread the frosting on the cooled cake and enjoy!

Conclusion:

This almond poppy seed cake with fluffy cream cheese frosting is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate almond and poppy seed flavor. The frosting is light and fluffy, and it perfectly complements the cake. This cake is sure to be a hit with everyone who tries it!