Poppy seed almond cake from Dessert Person: Recipes and Guidance for Baking with Confidence (page 41) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • zoelaz on June 02, 2026

    Very easy, only requires one bowl. Got a little burnt on edges at only 75 minutes so I’ll watch that carefully next time

  • caitlin_eslntl on February 03, 2026

    This recipe is perfect every time for me. Do as she says- make it exactly as written. It’s one of my favorites and always a go- to!

  • Tessvssr on January 30, 2026

    I think I did something wrong since it came out quite gummy. Also thought the almond extract flavour was a bit too strong. I’ll try it again soon though to see if I can improve it.

  • ChickenAndRice on May 20, 2023

    Personally feel like the cake was too sweet. I didn't like the texture of it - when it's fully baked it still seems 'wet' rather than moist. I will probably try it one more time in a bundt tin (did it in a loaf tin as directed) but I don't hold out a lot of hope for it. Not every recipe can be a winner.

  • robinswood on November 19, 2021

    I cut the sugar on this due to reviews that it was a bit sweet. Baked 75 minutes and that worked. I did not have orange juice so used lemon juice and Cointreau in the glaze instead, which was really good and I'll probably stick with that in future.

  • SugarTreeBaking on May 15, 2021

    As others have mentioned, my cake was ready and slightly over baked at 60 minutes. Nice flavor, love the crunchy poppyseed texture. I would bet this cake will be even better in a day or two.

  • Lepa on April 25, 2021

    This is a good almond-flavored cake but not a stand-out for me. Mine needed 80 minutes in the oven. I used grapeseed oil as I sometimes don't like the flavor of canola oil in baked goods. I used Baker's Joy on my bundt pan and didn't have any issues with sticking. I didn't adjust the oil or sugar but agree it was a bit sweet. The texture was dense and moist.

  • stef on March 01, 2021

    A very nice tender cake with almond flavour coming thru. I baked my cake at 350f and after 65 minutes it registered at 210f. Could have taken it out at 60 minutes. My stove is pretty accurate and this left me surprised. I will definitely bake it again.

  • anya_sf on February 10, 2021

    Since my bundt pan is dark-colored, I baked the cake at 325 F; it was still done in around 80 minutes. I sprayed the pan with Baker's Joy and the cake did not stick at all. The cake was perfectly moist and tender, even better the next day when the syrup was evenly distributed throughout the cake. We loved the flavors. Next time I might try adding orange zest to the cake.

  • LindaAphoto on December 31, 2020

    I agree with the previous note, I overbaked it by a few minutes but was relieved to find it was still moist. But yes, next time I’d love to bake it just right. I’m adding this recipe to my arsenal of easy, go-to comfort bakes for daily snacking. Deceptively plain, but it is not - everyone in the house loved it and it went fast! My only comment is that it does have a lot of sugar! And although she advises against it, I’d be curious to see if next time I can get away with a little less.

  • nadiam1000 on December 10, 2020

    I love poppy seed and this is a great version of a poppy seed pound cake and, being an oil based cake, simple to put together. The almond and orange are delicious with the poppy seed, the glaze gives a sugary finish and the cake is moist. I may have over baked mine by 5 mins or so but it was not dry. It would have been a bit better texture, to me, if I baked it a little less.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.