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.
- 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)
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.
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.
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.
Pour batter into prepared pan, spreading it evenly with a rubber spatula; tap the pan lightly on the counter to release any air pockets.
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.
SourceEveryday Food, March/April 2003