Almond Poppy Seed Bundt Cake - Recipe from Scratch

      Aromas have a powerful connection to memories, and this lovely Bundt cake is filled with delightful nostalgia. The inclusion of marzipan gives the cake a fluffy, tender crumb that is deliciously reflective. Poppy seeds contribute a slight texture and a nutty taste that perfectly complements the almond flavors in the cake.

      Makes 1 (12-cup) Bundt cake

      1 cup (227 grams) unsalted butter, softened

      ¾ cup (170 grams) marzipan (see Note)

      1¾ cups (350 grams) granulated sugar

      4 large eggs (200 grams), room temperature

      2 teaspoons (8 grams) vanilla extract

      ½ teaspoon (2 grams) almond extract

      3 cups (375 grams) all-purpose flour

      2 tablespoons (18 grams) poppy seeds

      1 tablespoon (15 grams) baking powder

      1 teaspoon (3 grams) kosher salt

      1¼ cups (300 grams) whole milk, room temperature

      Garnish: confectioners’ sugar

      Preheat the oven to 325°F (170°C). In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and marzipan on medium-low speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape down the sides of the bowl. Add the eggs one at a time, beating until incorporated after each addition and stopping to scrape the sides and bottom of the bowl. Mix in the extracts.

      In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt. With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the milk, starting and finishing with the flour mixture, beating until combined after each addition and stopping to scrape the sides and bottom of the bowl.

      Spray a 12-cup Bundt pan with baking spray that contains flour. Spoon the batter into the prepared pan, leveling it as necessary. Firmly tap the pan on a kitchen towel-lined counter 5 to 7 times to settle the batter and release any air bubbles. Bake until golden and an instant-read thermometer inserted into the center reads 205°F (96°C), about 1 hour. Allow to cool in the pan for 10 minutes. Invert the cake onto a wire rack and let cool completely. When ready to serve, dust with confectioners’ sugar if desired. Store in an airtight container for up to 3 days.

      Note: Marzipan is a sweetened ground almond paste available at most grocery and specialty stores. Almond paste can also be used, but the cake will be less sweet.

      We would love to hear about your experience!