Best 2 Makeover Almond Poppy Seed Cake Recipes

Indulge in the delightful Almond Poppy Seed Cake, a classic treat that combines the nutty flavor of almonds with the delicate crunch of poppy seeds. This timeless cake has undergone a makeover, resulting in three tempting variations that cater to diverse preferences. The original recipe offers a moist and flavorful base, while the gluten-free version caters to those with dietary restrictions. For a decadent twist, the chocolate almond poppy seed cake incorporates rich chocolate, creating a symphony of flavors. Each recipe is meticulously detailed, guiding you through the baking process with precision. Whether you're a seasoned baker or a novice in the kitchen, these recipes ensure a delightful outcome that will impress your taste buds and leave you craving more.

Let's cook with our recipes!

ALMOND POPPY SEED POUND CAKE

Almond Poppy Seed Pound Cake image

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

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, at room temperature, plus extra for greasing
1 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1/2 cup sour cream
0.5 (8 ounce) can poppy seed filling

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

ALMOND POPPY SEED CAKE

Almond Poppy Seed Cake image

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

Ingredients

3 cups flour
2 3/4 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 tablespoon vanilla extract
1 tablespoon almond flavoring
1 tablespoon butter flavoring
1/4 cup poppy seed
1/4 cup orange juice concentrate
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond flavoring
1/2 teaspoon butter flavoring

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

Tips:

Use room temperature ingredients for a more consistent batter and even baking.
Cream the butter and sugar together until light and fluffy for a tender crumb.
Gradually add the eggs to the batter to prevent curdling.
Sift the dry ingredients together to ensure even distribution and prevent lumps.
Stir in the dry ingredients to the wet ingredients in three additions, alternating with milk, and beginning and ending with dry ingredients.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake in a preheated oven to ensure even baking.
Use a toothpick or cake tester to check if the cake is done. It should come out clean when inserted into the center of the cake.
Allow the cake to cool completely before frosting or serving.

Conclusion:

This Almond Poppy Seed Cake makeover is a delicious and versatile recipe that can be enjoyed for breakfast, brunch, or dessert. With its moist and tender crumb, sweet almond flavor, and crunchy poppy seeds, it's sure to be a hit with everyone who tries it. Whether you're looking for a classic cake recipe or something new and exciting, this Almond Poppy Seed Cake is sure to please.