Almond Poppy Cake

Almond Poppy Cake

Makes 1 Loaf

This is one of my favorite quick loaves to whip up for use either for breakfast or a snack.  We have even had customers that claim to use slices of this cake for their favorite base from shortcake during strawberry season.  It smells heavenly when baking because of all of the almond extract.  It’s sweet but not overpowering.  Use any orange juice you have on hand for the glaze.  We use fresh orange juice at the bakery, but if all you have is juice from concentrate it will work just fine.

For the Cake:

Sugar1 ½ C
Baking Powder1t
Poppy Seeds1T +1t
Eggs, large2
Oil¾ C
Vanilla Extract1T
Almond Extract1T

For the Glaze:

Orange Juice1/3 C
Confectioner’s Sugar1C
Vanilla Extract½ t
Almond Extract½ t

To make the cake:

Preheat oven to 350°F

Prepare an 8”x4”x3” loaf pan

Combine all the dry ingredients together in a mixing bowl or of the bowl of a mixer fitted with a paddle attachment.  Add eggs, milk, oil, and extracts to the bow and stir to combine.

Pour batter into prepared pan.

Bake for 1 hour or until springy to the touch and a cake tester comes out clean.

To prepare the glaze:

Whisk together orange juice, confectioner’s sugar, vanilla and almond extract.

When the cake is done baking and still hot, leave it in the pan and pour the glaze over the top, a little at a time, until the entire batch of glaze has been used up.  Don’t worry if there is a little glaze pooling at the sides and corners of the pan, it will be absorbed as the cake cools. Set the cake aside to cool, about an hour.

When the cake is completely cool, turn it out of the loaf pan.

Wrap leftovers tightly, or freeze the loaf for up to one month.

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