Almond Poppyseed Cake








My coworkers are spoiled with cakes and sweet things.  When I arrive to work Monday mornings with a cake carrier, there is a collective cheer for what everyone now calls "breakfast cake".

A few had asked if I'd ever made an almond poppyseed cake, and I was only too happy to take the suggestion and test a recipe, since almond cake is one of my own personal favorites.









The cakes don't usually last too long past lunch, and then there's the last, lingering piece that no one wants to be so selfish as to take, so gradually, bite by bite, it disappears until there's nothing left behind but a few cake crumbs and dabs of buttercream.

This one proved to be quite popular, with the soft, moist poppyseed cake, sweet almond pastry filling and fluffy buttercream.  It's a good thing there are so many lovers of cake at my office, because if this one was sitting around my house, I wouldn't be able to resist.











Almond Poppyseed Cake
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Cake.
  • 2 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • 1 ¼ teaspoons baking soda
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 can (14 ounces) coconut milk
  • ¾ cup vegetable oil
  • 2 tablespoons poppy seeds
  • 1 tablespoon almond extract
Filling.
  • Almond pastry filling (12 oz can)
Buttercream.
  • 2 cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder
  • 3-4 tablespoons cream or milk
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 ½ teaspoons poppy seeds
  • almonds, for garnish

Cake.
Preheat the oven to 350.  Grease three 8-inch cake pans with non-stick spray.  In a large bowl, combine the flour, sugar, baking soda, baking powder and salt.  Add the eggs, coconut milk, oil, poppy seeds and almond extract and whisk vigorously for about two minutes.

Divide the batter between the pans and bake for about 22-25 minutes, until a toothpick comes out clean.  Set the pans on a wire rack, cover with a clean kitchen towel, and cool completely.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter until smooth.  With the mixer on low, add the powdered sugar and meringue powder and mix to combine.  Add the milk, extracts and salt, and increase the speed to medium high; whip for 4-5 minutes until very light and fluffy.  Stir in the poppy seeds.

Assembly.
Stack the cake layers, filling with the almond pastry filling.  Frost all over with the buttercream.  Garnish with sliced toasted almonds.

Recipe from Curly Girl Kitchen