Is it cold where you are this morning? Mother Nature is definitely fickle this time of year and after our mild March weather and temperatures in the 70s and 80s, we’re below freezing this morning. I picked these violas yesterday that I planted back in the fall, which are fortunately cold-tolerant and will rebound from our cold snap.
Grab yourself a cup something warm and enjoy a piece of Almond and Poppy Seed Loaf Cake!
I found this recipe in the April edition of Country Living Magazine. This cake is not overly sweet which I prefer, but has a more subtle almond flavor than I was looking for which may have had to do with the brand of almond extract I used. Next time I would reverse the amounts of extracts in the recipe, using 1 teaspoon of almond and 1/2 teaspoon of vanilla extract to bump up the almond flavor. You can find an interesting taste test and comparison of almond extracts from Cook’s Illustrated here.
This is cake is served with an almond glaze and baked in a 8 x 4 loaf pan, so it’s a smaller size to enjoy but enough to satisfy your sweet tooth while you’re trying to keep warm as you dream about the sweet sunny faces of violas and spring blooms!
Almond and Poppy Seed Loaf Cake
1 1/2 c. all-purpose flour, spooned and leveled
1/2 tsp. baking powder
1/2 tsp. Kosher salt
1/2 c. unsalted butter, at room temperature
1 c. sugar
3 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1/2 c. whole milk, at room temperature
2 tbsp. poppy seeds
Preheat oven to 325 degrees F. Lightly grease an 8-by- 4-inch loaf pan. Whisk together flour, baking powder, and salt in a bowl.
Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla and almond extracts. Reduce speed to low and beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated. Fold in poppy seeds. Pour batter into prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in pan on a wire rack for 15 minutes, then remove to rack to cool completely.
Drizzle cake with Almond Glaze.
1 c. confectioners’ sugar
1 1/2 tbsp. milk, plus more for desired consistency
1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extract
pinch of Kosher salt
Whisk together sugar, 1 1/2 tbsp. milk, vanilla extract, almond extract, and a pinch of kosher salt in a bowl. Add additional milk, 1 tablespoon at a time to reach desired consistency.
You can find a printable recipe, here.
Behind the scenes. . . You’ll notice the photo above, unlike the other photos has three slices of cake instead of two. This time of year, I photograph shooting down on the floor to take advantage of the light there. I thought my husband was on dog duty when I turned around to upload my photos. Chloe took the opportunity to sneak down and help herself to a slice. . .
I can’t tell if that’s the look of guilt or satisfaction. . .
Subtle almond flavor or not, this cake is Chloe-aproved :)