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Almond poppy seed bundt cake

Course Dessert, Snack
Cuisine American
Keyword almond cake, almond poppy seed cake, bundt cake, snickers bundt cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 1 bundt cake


  • 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


  1. Preheat oven to 325F and spray a 10-cup bundt pan with baking spray. Set aside.

  2. In a medium bowl, mix together the flour, salt, and baking powder. Set aside.

  3. 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.

  4. 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.

  5. Reduce speed to low and add the flour mixture in three additions alternating with the buttermilk. Starting and finishing with the flour.

  6. 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.

  7. 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.

  8. Remove cake from oven and let cool for 15-20 minutes then invert cake onto a wire rack and allow to cool completely.