Thursday, August 11, 2016

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
printable

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

16 comments :

  1. It's a sweet, spreadable filling made of ground almonds, corn syrup and sugar, and is found on the baking aisle of most grocery stores. Not to be confused by almond paste, which is more dry and crumbly.

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  2. Just curious, what does the meringue powder do for the frosting? I don't love it in Royal Icing, but wondered if there was a reason to use it here. Thx!

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    Replies
    1. It adds a little extra stability and fluffyness, but it can be left out.

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  3. Can you substitute a milk and butter combo for the coconut milk?

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    Replies
    1. No, that wouldn't work well. The butter would add extra fat to the cake, causing it to be more dense, and would throw off the whole structure. You may be able to simply replace the coconut milk with whole milk, or half n half, which is richer than milk.

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  4. Why the coconut milk? Flavor? Texture? I've cooked with coconut milk before, but I've never used it in baking. I'm excited to make this today!

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    Replies
    1. I really like the texture the coconut milk adds to the cake - it makes it so tender - and of course the flavor, too, although it doesn't make this cake taste like coconut, since the almond is the prevalent flavor.

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  5. My soon to be daughter-in-law likes almond poppyseed cake for her birthday. You're recipe looks great but I'm not sure I want to have a coconut milk taste. Do I substitute with the same quantity (14oz) of whole milk or half n half? Thanks!

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    Replies
    1. In spite of the coconut milk, this cake doesn't taste of coconut, only almond. If you want to substitute for it, canned coconut milk is a bit richer than whole milk, so half 'n' half might be a suitable replacement.

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  6. My soon to be daughter-in-law likes almond poppyseed cake for her birthday. You're recipe looks great but I'm not sure I want to have a coconut milk taste. Do I substitute with the same quantity (14oz) of whole milk or half n half? Thanks!

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    Replies
    1. Thank you for this recipe! I made it using the coconut milk and everyone raved about it! I've made it 3 times since because everyone loves it. It's very moist and not too sweet like other cakes. Do you have a keto friendly version of this cake?

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    2. I'm so glad it was such a hit! I don't have any keto recipes, though, I'm sorry!

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