9 September, 2016
Amaretto Poppy Seed Cake
I have really been giving my bundt pan a workout lately. Seems like all the good looking cake recipes I have been finding have called for a bundt pan. Amaretto Poppy Seed Cake from the View from Great Island blog was no exception. I have never made a poppy seed anything in my life, so this ended up being a good recipe to start with.
I started out by creaming butter, sugar and almond paste together. I have never used almond paste before and had no clue where to even find it at my local grocery. After scouring the baking aisle, a nice lady finally helped me locate it by the pie fillings (seriously?).
Okay, back to it…add in eggs. In a measuring cup, I added buttermilk, almond extract and amaretto. In a separate bowl mix together flour, almond flour, baking powder, salt and poppy seeds. NOW, this recipe calls for one cup of poppy seeds, but I thought that was waaaaaaaaay too many poppy seeds for me. I only added one small container (1.25 ounce).
Alternate adding the wet and dry ingredients into the butter mixture, beating to combine. Spoon the batter into your bundt pan and cook for 45-55 minutes (mine was done right at 45). When the cake cooled, I frosted the cake with a simple glaze of powdered sugar and milk.
This is one of the best cakes I have ever made. It was incredibly moist and SO flavorful. I am really glad I opted to use the almond flour in combination with the regular flour. I really thought about using all regular flour when I saw the almond flour was $10! But it did make quite a bit of difference in taste. Between the paste, extract and the flour, the almond taste was explosive…yet SO natural tasting!! The ratio of cake to poppy seeds was just perfect. The glaze was the little bit of sweetness the cake needed, as it is not a sugary tasting cake at all. Hands down, one of my all time favorite cakes ever.
To get the full recipe, follow the link …http://theviewfromgreatisland.com/amaretto-poppy-seed-cake/