Almond Poppy Seed Bundt Cake

CAKE INGREDIENTS

• 1 cup of salted butter at room temperature

• 2 1/2 cups of granulated sugar

• 2 Tbsp Almond Extract (for cake)

• 4 eggs

• 3 Cups flour

• 1 tsp kosher salt

• 1 Tbsp baking powder

• 1 cup buttermilk

• 2 Tbsp poppy seeds

• 1 cup powdered sugar

ICING INGREDIENTS

• 1 Tbsp milk

• 1 Tbsp lemon juice

• 1/2 tsp almond extract

• 1 cup powdered sugar

• 1/4 cup toasted sliced almonds

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease and sugar a 9 inch bundt pan. Make sure every nook and cranny is greased or it will stick to the pan.

2. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.

3. Using a hand or standing mixer, cream butter and granulated sugar in a large bowl for 3 minutes.

4. Add 1 egg at a time and mix for another 3 minutes.

5. Add almond extract and mix to combine.

6. Mix in half of four mixture and buttermilk. Scrape down sides of the bowl.

7. Mix in remaining flour and buttermilk.

8. Mix in poppy seeds.

9. Spoon mixture into bundt pan and smooth out with a spatula. Batter is very thick.

10. Place pan in oven and bake for 60-70 minutes or until a toothpick comes out clean. Don’t open oven door to check on the cake for at least 45 minutes into the baking process or cake will fall.

11. Remove from oven and let cool for 15 minutes before flipping the cake over and shaking the cake out of the pan onto a cooling rack. You may need to loosen the edges with a knife.

12. Cool completely.

13. Whisk together milk, almond extract, lemon juice and powdered sugar in bowl until smooth. Add milk depending on the thickness you like the icing. I like mine pretty thin for this cake. If Icing is too thin, add more powdered sugar.

14. Pour icing over cake, sprinkle with almonds and let harden before serving.

This is a great alternative for brunch!