Almond Poppy Seed Loaf Cake

By Bridget Edwards

Prep Time:

30m

Bake/Cook Time:

1h 30m

Yield:

1 loaf/ 12 slices

This Almond Poppy Seed Loaf Cake has a beautiful crumb and gets a bit of crunch from poppy seeds. Delicious with or without the frosting; serve it for dessert or a decadent breakfast.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Cake

1 1/2 cups unbleached all-purpose flour*
1 teaspoon baking powder
1/4 teaspoon kosher salt
7 ounces almond paste
1 cup Dixie Crystals Extra-Fine Granulated Sugar
1 cup salted butter, room temperature
4 eggs, room temperature
1 egg yolk, room temperature
1/4 cup milk, room temperature
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup poppy seeds

Frosting

1/4 cup unsalted butter, room temperature
2 cups Dixie Crystals Confectioners Powered Sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
Pinch kosher salt
2 tablespoons milk
1/4 cup toasted sliced almonds
1/4 teaspoon poppy seeds

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 300° F. Butter and flour a 9x5-inch loaf pan, tapping out excess flour.
Whisk flour, baking powder, and salt together. Set aside.
Grate almond paste on the large holes of a grater into a mixing bowl. Add sugar and mix until almond paste has broken down into smaller pieces. Add butter and beat until creamy.
Beat in eggs and egg yolk one at a time, mixing well after each addition. Scrape down sides and bottom of bowl as needed.
Stir together milk and extracts. On low speed, add flour in two additions, beating in milk mixture between additions. Mix just until combined. Mix in poppy seeds, scraping sides and bottom of bowl to distribute evenly.
Spoon batter into prepared pan, smoothing the top. Bake for 90 minutes or until a toothpick inserted in the center comes out clean. Check cake after an hour and tent with foil to prevent over-browning if needed. Cool in pan for 10 minutes. Run a knife along sides and remove to a cooling rack to cool completely.
For frosting, beat butter until creamy. Mix in sugar, vanilla, almond extract, and salt. Add milk, beating until smooth and creamy. Add more milk or sugar to adjust consistency.
Spread over cooled cake. Sprinkle toasted almonds and poppy seeds on top.