Almond Poppy-Seed Loaf Cake


Makes 1 cake

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1 package (7 ounces) almond paste, cut into small pieces
  • 1 cup granulated sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup poppy seeds
  • Confectioners' sugar, for dusting (optional)


Serve This Cake For Breakfast Or For Dessert, Topped With Fresh Fruit, Whipped Cream, Or Ice Cream. The Cake Will Keep, Stored In An Airtight Container, For Up To Two Weeks.

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