Almond Poppy Seed Bundt Cake

Wow, this Almond Poppy Seed Bundt Cake is fabulous. It has many fine qualities I would love to point out to you, right at this very moment.

It has a moist, spongy like texture on the inside with a slightly crispy exterior.

The flavor is sweet, with a hint of almond.

It is even better the second or third day, which means you can make this in advance with no worries what so ever.

It only takes about 15 minutes of prep work to make it happen, 35 minutes in the oven, and then a  few shakes of a hens paw later, ladies and gentlemen,  you will be in Poppy Seed Heaven.

Did you know there was such a place?

Me either…but if there is…this cake would be there, baby. It most surely would.

Now, let me show you how to make it happen!

Almond Poppy Seed Bundt Cake
PRINT RECIPE

Time: 15 minutes prep + 35 minutes baking
Yield. 12 servings
Recipe slightly adapted from my sweet mother in law Jill Eskelson Lee

Cake:
1 yellow cake mix
1 (3.4 ounce) instant vanilla pudding mix
4 eggs
1 C water
2/3 C canola or vegetable oil
1/3 C poppy seeds
1/2 tsp almond extract

Glaze:
1 1/2 C powdered sugar
1-2 T milk
1/2 tsp almond extract
dash salt

1. Preheat your oven to 350 degrees.
2. Grab 1 box yellow cake mix and 1 box instant vanilla pudding. Place the contents of each box into your stand mixer or medium-sized mixing bowl.

3. Add four lovely eggs to mixing bowl.

Pour in 1 cup water,

2/3 cup canola or vegetable oil,

1/3 cup poppy seeds,

and 1/2 teaspoon almond extract.
4. Beat the batter on low for 2 minutes. Scrape the sides of the bowl and beat for an additional 3 minutes on medium speed. The batter should be nice and glossy.

5. Spray a bundt pan with cooking spray. I recommend this wonderful Bakers Joy cooking spray that comes with flour mixed right into the spray. It really helps the cake come out in one lovely piece.

6. Pour the beautiful batter into the bundt pan, pop it into the oven and let it bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool on the counter for 5-10 minutes.

7. Place a cooling rack over the top of the pan…

and invert the pan, allowing the cake to rest and cool on the rack for 10 minutes.

8. To make the glaze pour 1 1/2 cups powdered sugar into a small mixing bowl. Add 1-2 tablespoons milk, 1/2 teaspoon almond extract and a dash of salt. Whisk it all together with a fork until it’s well combined. Add a bit more milk if it’s too thick and more powdered sugar if it’s too thin.

***Please Note: These pictures show only half as much glaze as I have included in the ingredient list. Once I had all he pictures taken I felt like it still needed more glaze. I like glaze. I am a glaze lover, if you will. I added another round of glaze and it was perfect. So, don’t be worried if it looks like you have a lot more glaze to work with than is shown in the pictures. You are right on track. Just follow the ingredient list and you will be fine. Unless you are a glaze hater. Then hang your head in shame by all means, leave the glaze off.  No hard feelings here. It will still be fabulous. ***

9. Drizzle the glaze over the top of the slightly warm bundt.

Like so…

Slice and enjoy! Cover leftovers tightly with plastic wrap.