Moist Almond Poppyseed Bundt Cake
Rich buttery and wonderfully tender cake with fine crumbs that stays moist for days. Almond extract adds a delicate nutty flavor that pairs beautifully with the subtle crunch of poppy seeds throughout the cake.
Servings 1 bundt cake
Ingredients
- 3 Cups (375) Unbleached all-purpose flour
- 1/2 tsp Baking powder
- 1 tsp Kosher salt
- 1 1/2 Cup (340g) Unsalted butter, softened
- 3 Cups (600g) Sugar
- 2 tsp Vanilla extract
- 2 tsp Almond extract
- 5 Large Eggs, room temperature
- 1 Cup (240ml) Buttermilk, room temperature
- 2 TBS Whole Poppy seeds
- recipe Toasted almond glaze (optional)
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 (375g), salt (1/2 teaspoon), and baking (1 teaspoon) powder. Set aside.
- In a bowl of a standing mixer fitted with the paddle attachment, beat the butter (340g), sugar (600g), the vanilla extract (2 teaspoons) and almond extracts (2 teaspoon) until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl.
- Add the eggs (total 5), 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 toothpick comes out with a some moist crumbs from the center of the cake.
- Remove cake from oven and let cool in the pan, until the pan is warm to the touch of your hand, then invert cake onto a wire rack and allow to cool completely.
- Store at room temperature for up to three days, covered. Wrap leftovers with plastic wrap then aluminum foil, place in a plastic bag and freeze for up to 6 weeks. When ready, unwrap and set on the counter to reach room temperature.
Rotate the cake after the 50 minutes, and use a toothpick to check the cake on each sides of the cake (center closer to the back of the oven, then the center closer to the oven door.)