An almond poppy seed bundt cake that looks simple but will quickly become one of your favorite cakes. It’s richly almond-flavored, moist, tender, and easily one of the best cakes you’ll make this year.
I am absolutely obsessed with this cake. It’s one of those recipes that feels almost too easy for how delicious the result is — a perfect combination for any dessert lover.
The almond and poppy seed pairing is quietly brilliant. Almond lends a warm, fragrant richness while the poppy seeds contribute a gentle nutty crunch. This cake is especially notable for its strong almond presence (the recipe calls for one and a half teaspoons of almond extract), which gives it a memorable, satisfying flavor. The texture is plush and velvety, and the poppy seeds add little bursts of nuttiness that complement the almond beautifully.
Many people immediately think of lemon with poppy seeds, and while lemon is great, almond and poppy seeds make a compelling alternative. If you’ve ever had almond-poppy-topped muffins or pastries, you’ll recognize the comfort of these flavors. For me, the combination brings back fond memories and keeps me coming back for more.
Another reason this cake stands out is how simple it is to prepare. The method is straightforward: combine the dry ingredients, add the wet ingredients, mix, and bake. That’s literally the core of it. The glaze takes only a couple of minutes to whisk together and is poured over the cake while it’s still warm to soak into the crumb and add a bright finishing note.
The original recipe comes from a well-regarded baking book, and while that source has many more recipes worth trying, this bundt cake alone is reason enough to give it a spot in your repertoire. Whether you’re an experienced baker or just want a reliable, crowd-pleasing cake, this recipe delivers consistently excellent results.
- Baking spray, to grease the pan
- 2 1/3 cups (465 g) sugar
- 2 tbsp (17 g) poppy seeds
- 1.5 tsp baking powder
- 1 tsp kosher salt
- 3 cups (390 g) all-purpose flour
- 1.5 cups (360 g) whole milk
- 1 1/3 cups (288 g) neutral oil (such as canola or vegetable)
- 3 large eggs
- 1.5 tsp vanilla extract
- 1.5 tsp almond extract
- For the glaze
- 3/4 cup (90 g) powdered sugar
- 1/4 cup (57 g) orange juice
- 2 tsp butter, melted
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- Preheat the oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly with baking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, poppy seeds, baking powder, salt, and flour.
- Add the milk, oil, eggs, vanilla, and almond extract to the dry ingredients. Mix on low speed just until combined, then increase to medium-high and beat for 2 more minutes until the batter is smooth and homogenous.
- Pour the batter into the prepared bundt pan and use an offset spatula to spread it into an even layer. Bake for 80–90 minutes, or until a toothpick or skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes. Run a butter knife around the edges to release the cake, then invert it onto a wire rack. Poke holes across the surface with a skewer to help the glaze penetrate. Place the rack over an inverted baking sheet or tray to catch drips.
- To make the glaze, whisk together the powdered sugar, orange juice, melted butter, vanilla, and almond extract until smooth. Brush or pour the glaze over the warm cake, letting it soak into the holes. Allow the cake to cool completely before slicing and serving.
This bundt cake stores well at room temperature, covered, for a couple of days, and it also freezes nicely if you want to save slices for later. For a slightly brighter finish, you can increase the orange juice in the glaze by a tablespoon or two, adjusting powdered sugar to reach the desired consistency. Enjoy this cake with coffee, tea, or as a sweet finish to a meal — it’s a dependable, flavorful recipe that becomes more irresistible each time you make it.