Almond Poppyseed Cake
Ingredients
1 stick unsalted butter
1 C. sugar
2 eggs, slightly beaten
2 tsp. almond extract
1 heaping Tbsp. plain yogurt or sour cream
1/2 C. 1-percent or skim milk
1-1/2 C. unbleached flour
1 tsp. baking powder
1/8 C. poppyseeds
Almond glaze:
3 to 4 Tbsp. melted butter
1/2 C. confectioners sugar
2 tsp. almond extract
Cooking Instructions
Preheat oven to 375 degrees. Cream together butter and sugar in electric mixer. Add eggs and almond extract and beat until light and fluffy. Add yogurt or sour cream, and blend to combine. Add flour, baking powder, and milk, and beat until just blended. Add the poppyseeds and mix in by hand. Bake in a greased and floured 9-inch loaf pan for about 40 minutes (test with a cake tester). Almond glaze: Mix together 3 to 4 Tbls. melted butter, 1/2 C. confectioners sugar and 2 tsp. almond extract. Whisk until smooth. Pour over cake which has cooled for 15 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)