Almond Poppy Seed Bundt Cake
Aromas are a potent link to memories, and this beautiful Bundt brims with mouthwatering nostalgia. Thanks to the addition of marzipan, the cake’s crumb is fluffy, tender, and deliciously wistful. Poppy seeds add a bit of texture and provide a nutty flavor that beautifully complements all forms of almond in this cake.
Almond Poppy Seed Bundt Cake
Makes 1 (12-cup) Bundt cake
Ingredients
1 cup (227 grams) unsalted butter, softened¾ cup (170 grams) marzipan (see Note)1¾ cups (350 grams) granulated sugar4 large eggs (200 grams), room temperature2 teaspoons (8 grams) vanilla extract½ teaspoon (2 grams) almond extract3 cups (375 grams) all-purpose flour2 tablespoons (18 grams) poppy seeds1 tablespoon (15 grams) baking powder1 teaspoon (3 grams) kosher salt1¼ cups (300 grams) whole milk, room temperatureGarnish: confectioners’ sugar
Instructions
Preheat oven to 325°F (170°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and marzipan at medium-low speed until smooth and creamy, about 1 minute. Add granulated sugar, and beat at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until combined after each addition and stopping to scrape sides and bottom of bowl. Beat in extracts.
In a medium bowl, whisk together flour, poppy seeds, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three additions alternately with milk, beginning and ending with flour mixture, beating until combined after each addition and stopping to scrape sides and bottom of bowl.
Spray a 12-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan, leveling as needed. Firmly tap pan on a kitchen towel-lined counter 5 to 7 times to settle batter and release any air bubbles.
Bake until golden and an instant-read thermometer inserted near center registers 205°F (96°C), about 1 hour. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
When ready to serve, garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.
Notes
Note: Marzipan is a sweetened ground almond paste that can be found at most grocery stores and specialty stores. Plain almond paste can also be used, but the cake will not be as sweet.
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