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Almond Poppy-Seed Loaf Cake

Serve this cake for breakfast or for dessert, topped with fresh fruit, whipped cream, or ice cream. The cake will keep, stored in an airtight container, for up to two weeks.

  • prep: 20 mins
    total time: 2 hours
  • yield: Makes 1 cake

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Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1 package (7 ounces) almond paste, cut into small pieces
  • 1 cup granulated sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup poppy seeds
  • Confectioners' sugar, for dusting (optional)

Directions

  1. Step 1

    Preheat oven to 300 degrees. Butter and flour a 9-by-5-inch loaf pan. Combine almond paste and sugar in a bowl; beat with an electric mixer until paste breaks down into small granules. (If almond paste is hard, grate it on the large holes of a box grater first.) Beat in butter until smooth.

  2. Step 2

    Add eggs, one at a time, beating well after each addition and scraping bowl as needed. Add vanilla, and beat until mixture is smooth and light.

  3. Step 3

    In a separate bowl, whisk together flour, baking powder, and salt; add to butter mixture in two batches, alternating with the milk. Mix in poppy seeds.

  4. Step 4

    Pour batter into prepared pan, spreading it evenly with a rubber spatula; tap the pan lightly on the counter to release any air pockets.

  5. Step 5

    Bake until a toothpick inserted in center of cake comes out clean, 1 1/2 to 1 3/4 hours. Let cool in pan 10 minutes, then invert cake. Reinvert onto a wire rack, and let cool completely. Dust with confectioners' sugar, if desired.

Source
Everyday Food, March/April 2003

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Reviews (3)

  • jknoel 29 Mar, 2013

    My daughter made this loaf cake; it came out wonderful. Made it exactly to recipe. The only thing I might do different next time is add slivered almonds to the top.

  • nargessv 17 Dec, 2010

    I have tried many many of Martha's recipes and this one was no different it turned out amazing and tasted fantastic to me and 3 other friends. Although, I found it very very buttery, so I will reduce the butter a bit next time, hoping it wont affect the texture. I would highly recommend grating the almond paste instead of cutting it into small pieces, this will insure even distribution and it wont clump in one area of your cake. Thanks Martha.

  • tlcarmickle 11 Jul, 2010

    This is one of the best cakes I've ever made. My family prefers this to Lemon Poppy Seed Anything. It does well as muffins and as a bundt cake. It is especially good served with chilled cherry preserves and fresh whipped topping.