Description
A moist and flavorful Almond Poppy Seed Cake with a delicate almond glaze, perfect for breakfast, brunch, or an afternoon treat. This cake combines the nutty crunch of poppy seeds with the rich aroma of almond extract, topped with sliced almonds and a sweet glaze that complements every bite.
Ingredients
Cake
- 2 cups all-purpose flour (weighed in grams or spooned and leveled)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ tablespoons poppy seeds
- ¾ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup sour cream (room temperature)
- 1 teaspoon almond extract
- ⅓ cup whole milk (room temperature)
- ¼ cup sliced almonds (optional, for topping)
Glaze
- 1 cup powdered sugar
- ⅛-¼ teaspoon almond extract (more or less depending on flavor preference)
- ½ teaspoon poppy seeds (optional)
- 1½-2 tablespoons milk (more or less depending on consistency preference)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper to ensure the cake doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, and poppy seeds to evenly distribute the leavening agents and seeds throughout the batter.
- Cream Butter and Sugar: In a large bowl, cream the unsalted butter and granulated sugar for 2–3 minutes on medium speed until the mixture is light and fluffy. This helps incorporate air into the batter for a tender cake.
- Add Wet Ingredients: Beat in the eggs, sour cream, and almond extract well to the creamed butter and sugar. Make sure all ingredients are at room temperature for smooth incorporation.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the whole milk to the wet mixture, folding gently after each addition. Scrape the sides of the bowl to fully incorporate the batter. Mix until just combined and dry streaks disappear to avoid overmixing.
- Prepare for Baking: Pour and spread the batter evenly into the prepared loaf pan. Sprinkle the sliced almonds on top for added texture and a lovely nutty finish.
- Bake the Cake: Place the loaf pan on the middle oven rack. Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 20 minutes. Then, transfer it to a wire rack to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together powdered sugar, almond extract, poppy seeds (if using), and milk until smooth. Adjust milk to achieve desired glaze consistency.
- Glaze and Serve: Drizzle the glaze generously over the cooled cake. Slice and enjoy this fragrant, moist almond poppy seed cake!
Notes
- Ensure all wet ingredients are at room temperature to achieve a smooth batter.
- Do not overmix the batter; fold until just combined to keep the cake tender.
- The sliced almonds on top add a nice crunch but can be omitted if preferred.
- Adjust the glaze milk quantity to get a thicker or thinner drizzle as desired.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
