Almond Poppy Seed Cake

Step 1

Preheat oven to 350 Deg F and generously spray the inside of a bundt pan with non-stick baking spray (use the kind that has flour in it).

Step 2

Combine the Sugar and dry ingredients (flour, baking powder, salt, poppy seeds) in the bowl of a stand mixer. If you are not using a stand mixer, you can use a hand mixer and place the ingredients in a large bowl.

Step 3

Add the wet ingredients (oil, milk, eggs, extracts) and mix to combine. Start on low speed and then increase to medium high and beat until the batter is very thick and smooth (about 2 minutes, if using a hand mixer, beat 1 minute longer)

Step 4

Scrape the batter into your prepared pan and bake until the top is risen, split and deep golden brown.

Step 5

Remove the cake and allow to cool in the pan for 15 minutes. Invert the cake and turn out on a wire rack. Using a toothpick, poke holes all over the top of the cake.

Step 6

Make the glaze by combining all the ingredients in a bowl and drizzle all over the warm cake. Use a pastry brush to push the glaze into the cake. Cool Completely then slice to serve.

Step 7

To store: keep in an airtight container for up to 3 days.