Annie's Poppy Seed-Almond Cake
Ingredients
- 1 1/4 cups sugar
- 1/3 cup canola or vegetable oil
- 2 large eggs at room temperature
- 2 tablespoons poppy seeds
- 3/4 teaspoons almond extract
- 1 1/2 cups cake flour see notes
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2.5 ounces of almond paste cut into small pieces (optional)
- 1/2 cup milk skim is fine
- 1/3 cup sliced almonds
- confectioners’ sugar
Instructions
- Preheat oven to 350°F.
- Butter and flour a loaf pan.
- In a large bowl, whisk together sugar, oil, eggs, poppy seeds and almond extract until blended.
- In a medium bowl, sift together flour, baking powder and salt. Add almond paste, if using, and stir.
- Dividing the flour mixture into 3 batches, whisk the flour mixture into the egg mixture alternately with the milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan.
- Sprinkle the almonds evenly over the top.
- Bake until the top is deep brown and a cake tester inserted into the center comes out clean, about 65-75 minutes.
- Transfer to a rack and let cool in pan for 10 minutes.
- Invert onto the rack, turn right-side up and let cool completely.
- Dust with confectioners’ sugar before serving.
Notes
* If you don’t have cake flour, you may substitute 1 cup minus 2 tablespoons all purpose flour for 1 cup of cake flour.
* If you're using almond paste, put it in the freezer for a few hours as it's easier to cut.
* Cake freezes well.
* Recipe can be doubled or tripled.
* A double recipe fits into a 9x13-inch Nordic Ware Daisy or Snowflake cake pan. Bake for 1 1/4 hours.
* Make it gluten-free: substitute 1-1/2 cups Cup4Cup gluten-free flour for the all-purpose flour. Everything else remains the same.
* If you're using almond paste, put it in the freezer for a few hours as it's easier to cut.
* Cake freezes well.
* Recipe can be doubled or tripled.
* A double recipe fits into a 9x13-inch Nordic Ware Daisy or Snowflake cake pan. Bake for 1 1/4 hours.
* Make it gluten-free: substitute 1-1/2 cups Cup4Cup gluten-free flour for the all-purpose flour. Everything else remains the same.
