Poppyseed Almond Cake Recipe

Name: Poppyseed Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup Granulated sugar; 1/3 cup Canola oil; 2 large eggs; 2 tbsp Poppy seeds; 3/4 tsp Almond extract; 1 1/2 cup Cake flour; 3/4 tsp Baking powder; 1/4 tsp Salt; 1/2 cup Whole milk; 1/3 cup Sliced almonds; 1 Confectioners sugar for dusting

Servings: persons

1 1/4 cup Granulated sugar
1/3 cup Canola oil
2 large eggs
2 tbsp Poppy seeds
3/4 tsp Almond extract
1 1/2 cup Cake flour
3/4 tsp Baking powder
1/4 tsp Salt
1/2 cup Whole milk
1/3 cup Sliced almonds
1 Confectioners sugar for dusting

1
Preheat oven to 350*F and butter and flour a loaf pan.
2
Ina large bowl, whisk together the granulated sugar, canola oil, Eggs, poppy seeds, and almond extract until blended.
3
In a separate bowl, mix together cake flour, baking soda, and salt.
4
Whisk the two mixtures together and add in the whole milk and pour the batter into the pan and sprinkle on the almonds.
5
Bake until the top is deep brown and cake tester comes out clean, about 1 1/4 hours.
6
Transfer to a wire rack and let cool in pan for 10 minutes, then invert onto the rack and turn right side up and cool completely and dust with confectioners sugar.

845

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cup Granulated sugar, 1/3 cup Canola oil, 2 large eggs, 2 tbsp Poppy seeds, and more.

Yes, Poppyseed Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poppyseed Almond Cake

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