Can you believe there’s actually a day for this – who knew??? I *still* say Bundt in the voice of My Big Fat Greek Wedding – anybody else?
The Food Librarian has been leading up to National Bundt Cake Day with her I Like Big Bundts posts – 30 Bundts in 30 Days! I really, really admire somebody with that kind of ambition and even more than that… the follow through.
I used to make an Almond Poppyseed cake periodically and it was one we loved. Cannot find the recipe anywhere, so I headed to Pinterest to see what I could find. I’m very pleased with this recipe and hopefully by putting it on the blog I’ll be able to find it again!
I first thought to leave the glaze off the cake because as I get older I’m finding that I like things a little less sweet.
Seriously – doesn’t this look better? One nice thing about making a cake that is based on a cake mix is that they always turn out light.
This cake is drool-worthy…..
ALMOND POPPYSEED BUNDT CAKE
adapted from Double the Deliciousness
1 Lemon Cake Mix
1 small pkg instant vanilla pudding
1/2 cup oil
1 1/2 cups water
1 T poppy seeds
1 t almond extract
Preheat oven to 350 and grease/flour (I used Crisco spray) a bundt pan.
Mix all ingredients together until smooth, then pour into prepared bundt pan. Bake for 35-40 minutes until a toothpick comes out clean.
Let cool in pan for about 10 minutes. Place your platter on the top of the bundt pan and invert.
1 1/2 cups powdered sugar
1/2 t almond extract
1 t butter, softened
about 2 1/2 T milk