Poppy Seed Cake

This is an easy throw together cake that looks simply beautiful. This is a revised version of our family favorite growing up. Revised because the original recipe uses a yellow cake mix and about four years ago cake mixes were downsized. So, this is it, new and improved. So moist and tasty, no frosting needed (or fork, pick up a piece and eat!). Of course, if you so desire, a drizzle of chocolate and a scoop of ice cream never hurts anything. Enjoy!

Poppy Seed Cake

1 yellow cake mix
1 (oz) pkg instant vanilla pudding
3/4 cup flour
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
5 eggs
1 cup sour cream
1/2 cup oil
1/2 cup pineapple juice
1/4 cup water
2 tsp almond extract
1/3 cup poppy seeds

Preheat oven to 350°. In a large bowl, whisk together cake mix, pudding, flour, sugar, baking soda, and salt. In another bowl, mix eggs, sour cream, oil, pineapple juice, water, and almond extract. Pour egg mixture into dry mixture and mix with electric mixer until well combined. Mix in poppy seeds. Pour into well sprayed bundt pan. Bake 55-60 minutes. Cool in pan 15 minutes. Turn out of pan onto cooling rack and continue cooling. Level the bottom with serrated knife (early taste treat!) for even surface to invert onto serving plate. Sprinkle with powdered sugar.

Other Bundts:

Intense Chocolate Bundt Cake   Peanut Butter Chocolate Chip Bundt Cake

Brown Sugar Pound Cake 2   Nutter Butter Snack Cake

Pumpkin Chocolate Chip Bundt Cake   Banana Cream Bundt Cake 1


Almond Cream Cheese Bars

A sweet little bar. A shortbread crust, almond cream cheese filling, almond buttercream frosting and the crunch of toasted almonds on top. Yum! Recipe from cooking.com.

Almond Cream Cheese Bars

2 cups flour
1/2 cup powdered sugar
1 cup butter, cold

8 oz cream cheese, softened
½ cup sugar
2 eggs, room temp
1 tsp almond extract

1/4 cup butter, softened
1½ cups powdered sugar
1½ Tbl milk
1 tsp almond extract
½ cup sliced almonds, toasted

Preheat oven to 350°. For the crust, stir together flour and powdered sugar. Cut cold butter into dry ingredients and pat into 9”x13” pan. Bake 20-22 minutes until just starts to turn golden. While crust is baking, mix up filling. With electric mixer, mix cream cheese and sugar. Beat in eggs and almond extract. Pour over hot crust as it comes from the oven. Bake 15-18 minutes more. Cool completely. For the frosting, whip butter until creamy and light in color. Add powdered sugar, milk, and almond extract; mix well. Spread evenly over cooled filling. Sprinkle toasted almonds on top and gently press into frosting just a little to secure from falling off. Cut into bars.

Almond Cream Cheese Bars 2

One Year Ago: Eggnog Chocolate Chip Mini Loaves Eggnog Chocolate Chip Mini Loaves

Two Years Ago: White Chocolate Cherry Shortbread Cookies White Chocolate Cherry Shortbread Cookies

White Chocolate Blondies with Raspberry & Pecans

I seem to be into bars and brownies right now…and why not.

1 (11 oz) pkg white chocolate chips, divided
1/4 cup butter
1/2 cup sugar
2 eggs, beaten
1 tsp vanilla
1/2 tsp almond extract
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup pecan pieces
1/4 cup seedless raspberry preserves

Preheat oven to 350°.  Spray 9”x9” baking pan with non-stick spray.  Melt butter and 1 cup white chocolate chips slowly in microwave, stir and let cool a few minutes.  In large bowl, mixing by hand, stir together white chocolate mixture and sugar.  Stir in beaten eggs, vanilla, and almond extract.  Stir in flour, baking powder, and salt just until combined.  Fold in pecans and remaining white chocolate chips.  Spread batter in prepared pan.  Drop little spoonfuls of raspberry preserves all over batter and use a knife to swirl gently into batter.  Bake 20 minutes until golden and center is set.

One Year Ago:  Zucchini Oatmeal Sandwich Cookies 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.