Almond poppy seed bundt cake
Servings 1 bundt cake
Ingredients
- 1 1/2 Cup Unsalted butter, softened (340 g / 12 oz)
- 3 Cups Sugar (600 g / 21 oz)
- 2 tsp Vanilla extract
- 2 tsp Almond extract
- 5 Large Eggs, room temperature
- 3 Cups AP Flour (375 / 13.5 oz)
- 1 tsp Kosher salt
- 1/2 tsp Baking powder
- 1 Cup Buttermilk, room temperature (240 ml / 8 oz)
- 2 TBS Poppy seeds
Instructions
- Preheat oven to 325F and spray a 10-cup bundt pan with baking spray. Set aside.
- In a medium bowl, mix together the flour, salt, and baking powder. Set aside.
- In a bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar and extracts until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl.
- Add the eggs, one at a time waiting for each egg to fully incorporate before adding the next. Scrape the bottom and sides of the bowl between each addition.
- Reduce speed to low and add the flour mixture in three additions alternating with the buttermilk. Starting and finishing with the flour.
- Once you added the last portion of the flour, turn the mixer off and use a rubber spatula to finish incorporating the flour while folding in the poppy seeds.
- Spoon batter into the pan and bake for 60-75 minutes or until a cake tester comes out dry from the center of the cake.
- Remove cake from oven and let cool for 15-20 minutes then invert cake onto a wire rack and allow to cool completely.