Almond Poppy Seed Bundt Cake

Almond Poppy Seed Bundt Cake

A Throwback to the ‘80s—Still Stealing the Show

Before bakery cupcakes and Pinterest-worthy layer cakes, there was the Bundt cake—glorious, golden, and waiting on every good table in the 1980s. This Almond Poppy Seed Bundt Cake was a staple at baby showers, Sunday potlucks, and church brunches alike. And today? She’s still a showstopper.

Moist, lightly sweet, and full of almond flavor with a gentle crunch from poppy seeds, this cake is as timeless as your favorite vintage tablecloth.

Ingredients

• 3 cups all-purpose flour

• 1½ teaspoons baking powder

• 1½ teaspoons salt

• 1 tablespoon poppy seeds

• 2½ cups sugar

• 3 eggs

• 1½ cups milk

• 1½ cups neutral oil (canola or avocado)

• 1½ teaspoons almond extract

• 1½ teaspoons vanilla extract

Instructions

1. Preheat oven to 350°F.

2. Grease and flour a Bundt pan like your mom taught you (or use baking spray with flour).

3. In one bowl, mix the flour, baking powder, salt, and poppy seeds.

4. In another bowl, whisk together the eggs, sugar, milk, oil, almond extract, and vanilla until smooth.

5. Combine wet and dry ingredients until just blended.

6. Pour into prepared Bundt pan and bake for 55–65 minutes.

7. Let cool for 10–15 minutes before inverting onto a wire rack.

Optional Glaze

• 1 cup powdered sugar

• 1–2 tablespoons milk

• ½ teaspoon almond extract

Whisk together and drizzle over the cooled cake for a sweet, ‘80s-style shine.

Serve With

Crisp linen napkins, pastel dishes, and your favorite memories.

Make It Your Moment

This cake was meant to sit at the center of the table. Bake it for Mother’s Day brunch, wrap it in cellophane for a sweet spring gift, or slice it up for a slow Sunday afternoon with coffee and conversation.

Because some classics? They never go out of style.