Poppy seed bread: because pumpkin doesn’t belong in every fall food.

Poppy seed bread has always been a favorite of mine and last night I had a hankering for baking. So I scoured the internet for a recipe that was created for a bundt pan and most importantly didn’t call for any lemon. So I landed on this recipe by Olives & Okra. The cake turned out moist flavorful without the overbearing taste of almond extract.


1 8-ounce can almond paste ( it’s kinda like marzipan, I found it in the baking section)
2 cups granulated sugar
2 teaspoons vanilla
3 eggs
1 cup unsalted butter, softened at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
⅓ cup poppy seeds


1.Preheat oven to 350 degrees. Spray bundt cake pan with baking spray.( I like to mix melted butter and flour paint it on with a pastry brush, then spray it with baking spray #overkill)
2.In a large mixing bowl, beat almond paste and sugar until the mixture resembles cornmeal. Add eggs, one at a time, mixing well after each addition. Add vanilla and butter; beat until smooth.
3.Add flour, baking powder, and salt to the almond mixture, alternating with the milk. Stir in poppy seeds.
4.Pour mixture into prepared bundt cake pan and spread evenly with back of wooden spoon. Bake until a skewer or tooth pick inserted in center comes out clean,(or internal temperature registers around 205°) about 50-55 minutes.(I like to let the cake cool completely in the pan so it’s completely firm. Then I put it back in a warm oven for just a minute to remelt the butter an flour coating, then it releases like a dream.)

Just like the author of this recipe you can dust the cake with a little powdered sugar. I prefer a good glaze though, dissolve a 1/2 cup sugar in 1/4 cup of water then let simmer in sauce pan for about 2 minutes. Use a fork or skewer to poke holes in you cake to allow some of the glaze to sink in. I topped the cake with almonds then poured the glaze all over it.


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