almond poppy seed cake
moist almond poppy seed cake with vanilla cream cheese frosting
baked in March 2020
yield: 24 servings
prep time: 30 minutes
cook time: 20 minutes
difficulty level: easy
Ingredients
Cake
- 3 eggs, at room temperature
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 Tbsp baking powder
- 1/2 Tbsp vanilla
- 1/2 Tbsp almond extract
- 1 tsp butter emulsion
- 1 and 1/2 cup whole milk
- 1 cup olive oil
- 1-2 Tbsp poppy seeds
Frosting
- 8 ounces full fat cream cheese, at room temperature
- 4 Tbsp (1/2 stick) unsalted butter, at room temperature
- 1/2 Tbsp clear vanilla
- 2 and 1/2 cup powdered sugar
- 1/2 Tbsp heavy whipping cream
Directions
For the cake:
- Preheat oven to 350°F
- Hand whisk the eggs and sugar
- Add the flour, baking powder and salt and beat
- Add the vanilla, almond extract, butter emulsion, milk, and oil and beat until smooth
- Add the poppy seeds and fold in
- Pour into a well greased 13×18 inch jelly roll pan
- Cook for 20 minutes, then let cool in the pan
For the frosting:
- Beat the cream cheese, butter, and clear vanilla together until fluffy
- Add the powdered sugar and beat until smooth and slightly thick
- Add the heavy cream a tsp at a time and beat until the desired consistency is achieved
- Frost the cake and enjoy!
Nutrition
- Total calories: 8002
- Calories per serving: 333
