Almond Lovers Amaretto Poppy Seed Cake




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Almond Lovers Amaretto Poppy Seed Cake ~ If you love almond flavor, this is the moist coffee cake of your dreams with 4 layers of lovely almond flavor baked right in.

almond amaretto poppy seed cake, sliced

Every once in a while I can’t decide what I want to make.  I’ve got too many sticky notes plastering my desk, I’ve bookmarked too many tempting blog posts, there are too many cookbooks lying around with too many little tabs sticking out of their pages, and it overwhelms me.  At times like this the id takes over.  I just make an arbitrary decision.  I want almond poppy seed cake.

Almond poppy seed cake slice

But of course no decision is ever arbitrary.  Almonds are up there with lemons and chocolate in my top flavors playbook. And ever since I made that delicious Tangerine Cake I’ve been wanting to revisit its moist dense texture, absolutely loaded with crunchy poppy seeds. Between the almond flour, the paste, the extract and the Amaretto there’s 4 layers of almond flavors here, and I could have made it 5 if I’d thought to sprinkle some nuts on top.

There’s no need to buy a big bottle of Amaretto just for this…those little mini bottles are perfect.  And you can pop the other half of the tube of almond paste into the freezer for another use. Did you know you can also make your own almond paste? Here is a tutorial from Food52-– all you need is just 4 ingredients and a food processor!

almond paste for almond poppy seed cake

I love the combination of almond and poppy seeds in this cake–it’s classic but often overshadowed by more popular lemon poppy seed recipes.  I’ve used it a several times on the blog, in my Amaretto Poppy Seed Ice Cream, and in my Almond Poppy Seed French Toast, for instance.  Oh, and of course I’ve made classic Almond Poppy Seed Muffins.

almond poppy seed cake with glaze

Note: This moist cake keeps well but the glaze will not stay smooth and pretty after a day under a cake dome.  If you are serving any kind of glazed cake for company, it’s best to glaze it the same day you’ll be serving it.  I won’t lie, I eat this for breakfast, but if you aren’t up for that, at the very least trying having a sliver before lunch!


Reader Rave ~

“We LOVE this recipe!! I can’t even tell you how many times I’ve made it now. It’s a keeper recipe for me. Sooo much better than lemon popoyseed. I’ve even converted a friend who had some & loved it, previously she had only tried it with lemon. My mom & sister loved it too and asked for the recipe. I’ve used this recipe to make cupcakes for a baby shower with a whipped cream cheese frosting. Always turns out moist & delicious. Only changes I’ve made are small personal preferences, I use half the poppyseeds & I like to add a spoonful of sour cream or mascarpone to the batter. Thanks so much for sharing! It’s the best!!”  ~ Jeanne


Amaretto Poppy Seed Cake
Rate this recipe
23 ratings

Amaretto Poppy Seed Cake

Ingredients

  • 1 cup (two sticks) room temperature butter
  • 1 cup sugar
  • 1/2 of a 7-ounce tube of almond paste, crumbled
  • 3 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup almond flour
  • 1 teaspoons baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 cup buttermilk
  • 1 tsp almond extract
  • 3 Tbsp Amaretto
  • 1 cup poppy seeds
    glaze
  • 1 1/2 cups confectioner's sugar
  • 1 tsp almond extract
  • milk or cream to thin

Instructions

  1. Set oven to 350F
  2. Cream the butter, sugar and almond paste together.
  3. Add the eggs, one at a time, while beating.
  4. Mix the buttermilk with the almond extract and Amaretto in a measuring cup.
  5. Whisk the dry ingredients together in a small bowl with the poppy seeds.
  6. Add the dry ingredients alternately with the wet to the butter, beating just to combine.
  7. Spoon the batter into a greased tube pan and smooth out the top.
  8. Bake for about 45 - 55 minutes until a toothpick comes out clean. Tube pans vary in capacity and shape, so baking times will vary as well.
  9. Cool completely before glazing.
  10. For the glaze mix the confectioner's sugar with enough milk or cream to thin to a glaze consistency, and add in the extract. You can also use Amaretto to thin the sugar if you prefer. Sprinkle a few poppy seeds or sliced almonds on top if you want to.

Don’t forget to pin this Amaretto Poppy Seed Cake!

 

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33 Comments

    Leave a Reply

  • Reply
    Carol
    February 16, 2019 at 8:26 am

    Ok, so you had me at the amaratto, -almond and poppy seed, oh yes! This will be made, the sooner the better. I just wantef want to ask , you list almond flour, the next flour is not specified as to what type, so i am hoping i am correct by thinking it is all purpose. Can you please confirm this.?

    • Reply
      Sue
      February 16, 2019 at 8:38 am

      That’s all-purpose, yes. I’ll clarify that in the recipe. Hope you enjoy :)

  • Reply
    Jeanne
    February 11, 2019 at 5:18 pm

    We LOVE this recipe!! I can’t even tell you how many times I’ve made it now. It’s a keeper recipe for me. Sooo much better than lemon popoyseed. I’ve even converted a friend who had some & loved it, previously she had only tried it with lemon. My mom & sister loved it too and asked for the recipe. I’ve used this recipe to make cupcakes for a baby shower with a whipped cream cheese frosting. Always turns out moist & delicious. Only changes I’ve made are small personal preferences, I use half the poppyseeds & I like to add a spoonful of sour cream or mascarpone to the batter. Thanks so much for sharing! It’s the best!!

    • Reply
      Sue
      February 11, 2019 at 5:21 pm

      It’s been so long since I’ve made this and your comment has got me craving some :)

  • Reply
    Tracy
    August 21, 2018 at 10:48 pm

    Salted or unsalted butter? Thank you :)

    • Reply
      Sue
      August 22, 2018 at 6:15 am

      I always use unsalted :)

  • Reply
    Barb
    July 11, 2018 at 9:11 pm

    A wonderful cake, but I killed it with the glaze! Too watery; never hardened. Boo hoo! I kept adding more sugar, then it got too sweet. I’m lousy at glazes, but a great baker. Can you give me any sound advice for making a rich , white glaze, as pictured?

    • Reply
      Sue
      July 11, 2018 at 10:11 pm

      It sounds like you had a little too much liquid in your glaze Barb ~ try adding just a bit at a time until you get a thick but spreadable glaze and then spoon it onto your cake, nudging it with your spoon to get it to fall over the edges.

  • Reply
    William
    May 7, 2018 at 2:03 pm

    How would you adapt this recipe for high elevation?

  • Reply
    Jeanne H.
    February 21, 2018 at 8:36 pm

    My whole family LOVES this recipe! Every time I make it, it disappears quickly. I’ve probably made it a dozen times already. Every time I make it for my parents, my mom always has at least 2 slices.. :) A friend said she had only had lemon poppy seed before, but after trying this, she said she preferred it with almond. I agree. This is one recipe I’ll be making for years to come. Thanks for sharing!!

    • Reply
      Sue
      February 21, 2018 at 9:15 pm

      This is an older recipe so it’s really nice to hear this, Jeanne, thanks so much! I have a weakness for almond, the more intense the better!

  • Reply
    MARIA
    January 18, 2018 at 4:52 pm

    Hi Sue! … Im from Chile, South America and I love your recipe.. One question, may I use marzipan (homemade) as Almond Paste?
    Thanks a lot! I´m doing it tomorrow!!!

    • Reply
      Sue
      January 18, 2018 at 4:59 pm

      I’m afraid you can’t substitute one for the other, Maria, they’re very different. Almond paste has more almonds and less sugar, and a different consistency altogether. I have an upcoming post on how to make your own almond paste, and the ingredients are:
      1 1/2 cups blanched almonds
      1 1/2 cups confectioner’s sugar
      1 egg white
      1 teaspoon almond extract
      You’ll process the almonds until finely ground, then process in the rest of the ingredients. Hope this helps!

      • Reply
        MARIA
        January 19, 2018 at 4:55 am

        Thanks Sue!

  • Reply
    Kim
    June 22, 2016 at 4:37 am

    Hi. I don’t think we get almond paste in South Africa? Is there anything that I can use as a substitute or even leave it out? Also, by almond flour do you mean ground almonds? Many thanks. Kim

    • Reply
      Sue
      June 22, 2016 at 8:28 am

      Almond flour is just ground almonds, or almond meal, so you can make that yourself with plain almonds. And almond paste is a paste of ground almonds, sugar, extract, and egg white. I’ve got a homemade version coming up on the blog soon, but in the meantime you can google a recipe.

  • Reply
    Willow | Will Cook For Friends
    October 2, 2015 at 2:53 pm

    Oh my gosh, this cake looks PERFECT! Almond is one of my favorite flavors, too, especially when it comes to baked goods. I can see myself eating this whole thing in one go if I’m not careful!

  • Reply
    Liza
    February 22, 2015 at 7:29 pm

    Just made this and unfortunately it was really disappointing! I’m an experienced baker, I followed ingredients to a T, and it came out flavorless and it was waaaaay too many poppy seeds. I would take it down to just a cup, maybe even less, and add more almond flavoring. Too bad.

    • Reply
      Sue
      February 22, 2015 at 9:01 pm

      Interesting that you should post this today Liza, because I just finished another recipe that is a variation of this cake. I did reduce the poppy seeds to 3/4 cup, so I think you can definitely reduce them.

  • Reply
    Sue/the view from great island
    March 16, 2012 at 5:07 pm

    Cyn—it’s about 3.5 ounces for half the tube. Enjoy!

  • Reply
    CYn Rodrigo
    March 16, 2012 at 2:51 pm

    May I know how many grammes or ounces is 1/2 tube of almond paste please? In Singapore, almond paste is sold in containers by weight. Thank you!

  • Reply
    Mary
    February 10, 2012 at 1:20 am

    This looks absolutely heavenly. Almond and lemon are two of my favorite flavors as well. I know that I would absolutely love this.

    P.S. I have an absurd number of your cake and muffin recipes flagged to try. Next time I actually have a cake to make it’s going to be a total throw-down to see which one is chosen.

  • Reply
    grace
    February 9, 2012 at 11:18 pm

    poppy seeds are so fun, and they always make me think of seinfeld and elaine’s ordeal with her drug test, which obviously makes me smile. (if you get the reference, i’m sure you’ll agree!)

  • Reply
    Stephanie
    February 9, 2012 at 3:18 pm

    DROOOL! Sue, your photography keeps getting better and better!!

  • Reply
    Joanne
    February 9, 2012 at 11:41 am

    You have no idea how much I LOVVEEE almond poppy seed cake! All things almond, actually. Can’t wait to try this.

  • Reply
    Magnolia Verandah
    February 8, 2012 at 11:26 pm

    I love poppy seeds in cake and this looks perfect right down to the icing!

  • Reply
    akiko
    February 9, 2012 at 4:00 am

    YUM!!! I’d love to try one and thank you for sharing. Great post :) xo akiko
    Style Imported

  • Reply
    yummychunklet
    February 9, 2012 at 2:08 am

    I love baking with almond paste. It really gives the cake a nice flavor!

  • Reply
    Victoria
    February 8, 2012 at 4:52 pm

    i can just taste it from here! perfection!!!

  • Reply
    Kitchen Belleicious
    February 8, 2012 at 4:23 pm

    My oh my! My mouth is watering and yep- there goes the drool right now! It reminds me of the best poppy seed bread I have ever had. It looks amazing

  • Reply
    hobby baker
    February 8, 2012 at 8:40 pm

    That is just beautiful.

  • Reply
    Heather @girlichef.com
    February 8, 2012 at 8:09 pm

    This is pretty much my idea of heaven. I am an almond fiend! I just want to pick up that log of almond paste and take a bite. Seriously. And I think anything studded with poppy seeds has a certain beauty. Love it.