Almond Poppy Seed Cake With Fluffy Cream Cheese Frosting Recipes

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ALMOND POPPY SEED POUND CAKE



Almond Poppy Seed Pound Cake image

This recipe is very moist and tastes very good with warm milk or tea. It started out as a Williams-Sonoma recipe but I changed it to fit my taste.

Provided by Mommaduck 2

Categories     Dessert

Time 1h40m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, at room temperature, plus extra for greasing
1 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1/2 cup sour cream
0.5 (8 ounce) can poppy seed filling

Steps:

  • Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
  • In a bowl, mix the flour, baking soda, and salt and set aside.
  • In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
  • Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
  • Add the Poppy filling until just incorporated.
  • Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
  • Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 433.9, Fat 23, SaturatedFat 13.4, Cholesterol 105, Sodium 270.8, Carbohydrate 52, Fiber 0.6, Sugar 25.3, Protein 5.3

ORANGE & POPPY SEED CAKE WITH CREAM CHEESE FROSTING



Orange & Poppy Seed Cake With Cream Cheese Frosting image

Found this recipe in a sanatarium recipe book and had it made for my daughters first birthday. Although in the end the cook lost my recipe book and decided to just make carrot cake instead wich was horrid compared to this. Luckily I had jotted down the recipe on some paper. This could also be made as cupcakes.

Provided by Aleigha Nicole

Categories     Dessert

Time 50m

Yield 6-10 serving(s)

Number Of Ingredients 12

3 eggs
1 teaspoon orange, Rind
1 cup sugar
2 cups carrots, grated
100 g almond meal
1 teaspoon poppy seed
1/4 cup wholemeal plain flour
1/2 wholemeal self-rising flour
250 g cream cheese
1 teaspoon margarine
1 teaspoon orange rind
1/2 cup icing sugar

Steps:

  • Preheat oven to 180C.
  • Beat eggs and sugar in a bowl.
  • Sift in flour and mix to combine.
  • Add orange rind, carrot, almond meal and poppy seeds and stir together.
  • Spoon mixtue into a cake tin lined with baking paper.
  • Cook for 20 minutes or untill golden and cooked through the center. Check with a metal skwerer or knive.
  • For frosting mix all ingrediants in a bowl until no lumps and spread with a knive over the top of cake after it has had time to cool.

Nutrition Facts : Calories 487.4, Fat 25.9, SaturatedFat 9.6, Cholesterol 138.9, Sodium 207.2, Carbohydrate 57.1, Fiber 3.5, Sugar 47.2, Protein 10.2

ALMOND POPPY SEED CAKE



Almond Poppy Seed Cake image

This is great recipe that has been a tradition of the family for many Christmas's. Although it can be made any time of year. I normally do not use the glaze, because it is not needed. However, I have included the complete recipe.

Provided by Lab Chef

Categories     Quick Breads

Time 1h30m

Yield 2 loafs

Number Of Ingredients 16

3 cups flour
2 3/4 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 tablespoon vanilla extract
1 tablespoon almond flavoring
1 tablespoon butter flavoring
1/4 cup poppy seed
1/4 cup orange juice concentrate
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond flavoring
1/2 teaspoon butter flavoring

Steps:

  • In a mixing bowl or kitchen aid mixer, blend together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, almond, butter and poppy seed until well blended.
  • Pour into a greased and lightly floured bunt pan or 13x9 cake pan or 2 loaf pans.
  • Bake at 350 F for 1 hour.
  • While baking mix together oj concentrate (defrosted), sugar and extracts for glaze.
  • Test cake with a toothpick, it should come out clean. If done remove from oven and let sit in pan for 15 minutes.
  • Remove the cake from the pan if using bunt or loaf pans, and top with the glaze while still hot.
  • Let cool on cooling rack for 3-6 hours.
  • Refrigerate for up to a week or freeze for 3 months.

Nutrition Facts : Calories 3896.9, Fat 186.6, SaturatedFat 28.8, Cholesterol 304.6, Sodium 2226.5, Carbohydrate 522.5, Fiber 8.8, Sugar 364.8, Protein 38.8

POPPY SEED CAKE



Poppy Seed Cake image

As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

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