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The Hood Magazine

Almond Poppy Seed Cake

Feb 22, 2016 03:08PM ● By Hood Magazine


  • 3 c flour
  • 2-1/2 c sugar
  • 3 tbsp poppy seeds
  • 1-1/2 tsp baking powder
  • 1 tsp salt
  • 1-1/2 c low-fat buttermilk
  • 1-1/2 c vegetable oil
  • 3 large eggs
  • 1-1/2 tsp vanilla extract
  • 2 tsp almond extract



Preheat oven to 350 degrees. Grease and flour a 12-c (10-inch) Bundt pan.

In a large bowl, whisk together flour, sugar, poppy seeds, baking powder and salt. In a separate large bowl, whisk together buttermilk, oil, eggs, vanilla and almond extracts. Pour wet ingredients into dry ingredients and stir until well combined. Pour into prepared pan. Bake 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool cake 10 minutes in pan on wire rack; turn out onto a wire rack. Cool completely.