The latest adaptation of my amazing poppy seed cake comes in a simple almond version, but it’s incredibly delicious. I’ve made this recipe in so many flavors, but neglected almond (one of my faves) until now, and it turned out very well.

The next time I make this, I plan to pair it with a fudgy chocolate icing like on this vanilla version; I feel like that would make a great flavor combination, because chocolate and almond are good flavor friends. Stay tuned!

Ingredients

For the cake

• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs, at room temperature
• 1 1/2 cups whole milk
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 1 teaspoon butter extract

• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 2-3 tablespoons water

Preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt tin.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In another large bowl, whisk together eggs, milk, vegetable oil, and extracts. Stir in flour in three batches, mixing to combine completely.

Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.

To make the icing, combine powdered sugar, vanilla extract, almond extract, and 1 tablespoon water; add enough additional water to make a thick but pourable icing. Pour over cake and allow to drip down the sides. Allow icing to set before serving.

Store in an airtight container at room temperature for several days; this cake stays moist for at least a few days.