Almond Poppy Seed Cake

Whether it’s a special occasion or a casual get together, your guests will love this tasty Bundt cake. With cold temperatures outside, it’s especially nice to turn on the oven and create a delicious dessert to share with family and friends.

When growing crops like soybeans, which are used to make the vegetable oil that’s in this cake, South Dakota farmers do everything they can to farm in a sustainable manner and to protect the land that grows our food. To us, sustainability means always looking for ways to improve so our farms stay productive for many years to come. It means being good stewards of the land and good neighbors in the community.

Print Recipe
Almond Poppy Seed Cake
Course Desserts
Servings
Ingredients
  • 3 cups Flour
  • 2-1/2 cups Sugar
  • 3 tablespoons poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1 teaspoons Salt
  • 1-1/2 cups buttermilk low-fat
  • 1-1/2 cups Vegetable Oil
  • 3 large eggs
  • 1-1/2 teaspoons s Vanilla Extract
  • 2 teaspoons almond extract
Course Desserts
Servings
Ingredients
  • 3 cups Flour
  • 2-1/2 cups Sugar
  • 3 tablespoons poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1 teaspoons Salt
  • 1-1/2 cups buttermilk low-fat
  • 1-1/2 cups Vegetable Oil
  • 3 large eggs
  • 1-1/2 teaspoons s Vanilla Extract
  • 2 teaspoons almond extract
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 12-cup (10-inch) Bundt pan.
  2. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder and salt. In a separate large bowl, whisk together buttermilk, oil, eggs, vanilla and almond extracts. Pour wet ingredients into dry ingredients and stir until well combined. Pour into prepared pan. Bake 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool cake 10 minutes in pan on wire rack; turn out onto a wire rack. Cool completely.
Recipe Notes

Brought to you by South Dakota soybean farmers and their checkoff.

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