Summer is one of my favorite times of the year, and it has finally arrived here in Colorado. I’ve been counting down the days, since we usually don’t have much of a spring. I’m used to long winters so once summer officially arrives, it is quite a treat! I love waking up to the birds chirping and the sweet smell of fresh flowers. One of my favorite things to do in the summer is bake a nice breakfast treat and eat it outside on the porch with my family. I frequently see hummingbirds, foxes, deer and bunnies while I sit outside.
This Almond Poppy Seed Cake is one of my all time favorite summer breakfast treats and it is even better when enjoyed outside, surrounded by nature and mountain views. You can make this Almond Poppy Seed Cake anytime of the year, but I always tend to wait until summer has officially arrived to make it. I like to serve the breakfast cake with fresh raspberries, but any fruit is just fine. The Almond Poppy Seed Cake brings back wonderful memories and is somewhat of a summer tradition for my family now. I hope you enjoy this breakfast cake as much as I do, and don’t worry… second servings are alright in my book when it comes to this recipe. Happy Baking!
Almond Poppy Seed Cake:
- 1 box Lillabee Yellow Cake Mix
- 3/4 cup milk (rice, almond, cow etc.)
- 2 tsp Almond Extract
- 2 tsp Apple Cider Vinegar
- 1/4 cup + 2 Tbls Butter or Margarine at room temp
- 2 large Eggs
- 3 Tbls Poppy Seeds
- 2/3 cup slivered Almonds plus 1/3 cup to sprinkle on the top
- 1 tsp Almond Extract
- 2 Tbls Milk (almond, rice, cow etc.)
- 1/2-1 cup Powdered Sugar
Place rack in center of oven and preheat to 325 degrees F. Lightly grease a cake, bundt or loaf bread pan, or line a muffin tin with paper liners.
Combine milk, almond extract and vinegar in a bowl and set aside.
Beat butter or margarine with hand-held or standing mixer until smooth. Pour contents of bag marked sugar and increase mixer speed to medium. Add eggs, one at a time, beating each for 20 seconds.
Reduce mixer speed to low and alternate adding in contents of second bag and milk mixture. Mix until well combined, and scrape down sides of bowl whenever necessary. Sprinkle in poppy seeds and almonds and stir with a spatula until equally dispersed. Pour batter into prepared pan or pour 1/4 cup of batter into each paper liner.
Bake cake 35 minutes or muffins 25 minutes approximately, until top is golden brown and toothpick inserted in middle comes out clean. Let cool for 5 minutes in pans or tins, transfer to cooling rack and let cool.
While the cake is cooling, prepare the almond glaze by whisking together milk, almond extract and powdered sugar. Continue to add powdered sugar until consistency is slightly thick.
When the Almond Poppy Seed Cake has cooled, drizzle the glaze on top and sprinkle the remaining almond slivers on top. Serve with fresh fruit and Enjoy!!