Almond Poppy Seed Bundt Cake with Sweet Glaze
A tender, moist bundt cake featuring the classic combination of nutty poppy seeds and rich almond flavor. The butter-based batter creates an exceptionally soft crumb, while almond paste and extract deliver deep almond notes throughout. Finished with a simple powdered sugar glaze and optional slivered almonds, this elegant cake works beautifully for afternoon tea, dinner parties, or special occasions. The distinctive speckled appearance from poppy seeds and the impressive bundt shape make it as visually appealing as it is delicious.
Ingredients
- 2 ½ cups flour
- 2 ¼ teaspoons baking powder
- 2 tablespoons poppy seeds
- ½ teaspoon salt
- 1 ⅓ cups sugar
- 1 cup butter
- 4 eggs
- 2 tablespoons almond paste
- 1 tablespoon almond extract
- 1 cup buttermilk
- 1 cup powdered sugar
- 2 tablespoons milkregular milk + lemon juice1 cup milk + 1 tbsp lemon juicenone
let sit 5 minutes before using
Full guide → - 2 teaspoons almond extract
- slivered almonds(optional)
Instructions
- 1
Preheat oven to 350°F
- 2
Combine flour, baking powder, poppy seeds and salt in a large bowl and set aside
- 3
Blend sugar and butter with stand mixer or hand blender until light and fluffy
- 4
Add eggs and continue mixing until fully combined, scraping down sides as needed
- 5
Add almond paste and extract and blend until smooth
- 6
Add buttermilk and blend until fully incorporated
- 7
Add flour mixture on low speed and stir until smooth
- 8
Pour batter into well greased bundt pan and place on center rack
- 9
Bake for 50-60 minutes or until cooked through
- 10
While cake bakes, whisk together powdered sugar, milk and almond extract for glaze
- 11
Cool cake completely before removing from pan
- 12
Top with glaze and slivered almonds
Tips
Room temperature ingredients blend more easily and create a smoother batter, so remove butter, eggs, and buttermilk from refrigerator 1-2 hours before baking.
Test doneness by inserting a toothpick into the thickest part of the cake - it should come out with just a few moist crumbs attached.
Cool cake in the pan for 10-15 minutes before inverting to prevent breaking, then cool completely before glazing to prevent melting.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be baked 1 day ahead and glazed before serving
Best served at room temperature, slice with sharp knife
Common Mistakes
Grease bundt pan thoroughly to avoid sticking
Don't overmix after adding flour to prevent tough texture
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
let sit 5 minutes before using
Full guide →FAQ
Can I make this without poppy seeds?
Yes, simply omit the poppy seeds for a plain almond bundt cake, or substitute with sesame seeds for a different texture and flavor.
What if I don't have almond paste?
You can increase almond extract to 2 tablespoons total, or substitute with cream cheese for richness, though the almond flavor will be less intense.
How long will this cake keep?
The cake stays fresh covered at room temperature for 3 days, or refrigerated for up to 1 week. Wrap tightly to prevent drying out.