Almond Poppy Seed Cake with Glaze
This easy almond poppy seed cake is topped with toasted almonds and a sweet glaze! It's a quick, fluffy treat that's perfect for brunch or dessert!
Servings: 12 slices
Calories: 336kcal
Equipment
- 9x5 inch loaf pan lined with parchment paper
- Mixing bowls
- Electric mixer recommended
- Measuring spoons
- Whisk
- Spatula
Ingredients
Almond Poppy Seed Cake
- 2 cups (250 g) all-purpose flour weighed in grams or spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ tablespoons poppy seeds
- ¾ cup (170.25 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- ½ cup (120 g) sour cream room temperature
- 1 teaspoon almond extract
- ⅓ cup (78.86 ml) whole milk room temperature
- ¼ cup sliced almonds optional, for topping
Almond Poppy Seed Glaze
- 1 cup (120 g) powdered sugar
- ⅛-¼ teaspoon almond extract more/less depending on flavor preference
- ½ teaspoon poppy seeds optional
- 1½-2 tablespoons milk more/less depending on consistency preference
Instructions
- Preheat oven to 350°F. Grease and line a 9x5 inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds.
- In a large bowl, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed). Stir in the eggs, sour cream, and almond extract well.
- Alternately mix the dry ingredients and milk into the wet ingredients. Fold and scrape the sides of the bowl to incorporate all ingredients just until the dry streaks disappear.
- Spread the batter into the prepared pan and sprinkle sliced almonds on top.
- Bake on the middle rack until a toothpick comes out clean (about 50-65 minutes). Let cool in the pan for 10-20 minutes, then transfer to a wire rack to finish cooling.
- Make the glaze by mixing together the powdered sugar, almond extract, poppy seeds, and milk until smooth. Drizzle over the cooled cake, slice, and enjoy!
Notes
Storage: Store cooled, unglazed cake at room temperature for up to 5 days, glazed cake for 1-2 days, or in the freezer for 1 month.
Nutrition: The provided nutrition information is an estimate per slice, assuming 12 slices are cut. The calorie accuracy is not guaranteed.
Nutrition
Calories: 336kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 171mg | Potassium: 86mg | Fiber: 1g | Sugar: 27g | Vitamin A: 473IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 1mg
