Now in addition to that admission my ex mother in law used to make this killer rum poppyseed cake with a sugar crust. This thing was so good. Even my ex husband who doesn't like sweets totally loved it! I decided to combined these favorite things of mine and as a result we have...dun dun dun Sugar and almond crusted poppyseed pound cake!
The reason for the 3 whole eggs and 4 yolks was I found it added an extra rich creamy texture to the cake.
So here is the recipe I used
Preheat oven to 350 degrees Fahrenheit
Grease bundt pan with butter then sugar the inside dump out excess sugar. Take almond slivers and put them in the bottom of pan.
Okay now w are going to start the cake batter first mix together sugar, butter, almond extract, and all eggs and yolks. I don't have a mixer so I just mixed together by hand for a few minutes until nice and smooth.
Next in separate bowl mix together flour, baking powder, and salt. I alternated mixing dry mix and milk until everything is combined and smooth. Mix in poppy seeds until they are well mixed into batter. Pour into buttered and sugared bundt pan. Cook 1 hour and 15 min or until toothpick comes out clean. Let cake cool 10 minutes and then flip on to plate you plan to use. At this time you can drizzle glaze onto cake if you desire.
Ingredients
Cake
I small package of almond slivers
2 3/4 c sugar
1 1/4 c softened butter
1 teaspoon almond extract
3 large eggs
4 egg yolks
3 c flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk
2 tablespoons poppy seeds
Optional glaze recipe I found on sassyfamily8.blogspot.com/2012/04/almond-poppyseed-pound-cake.html
Almond glaze
4 tablespoons butter softened
1 teaspoon almond extract
2 c powdered sugar
2-4 tablespoons cream or sugar
Combined all glaze ingredients until smooth and drippy.
No comments:
Post a Comment