Almond Poppy Seed Cake With Fluffy Cream Cheese Frosting
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
CAKE
- 295.73 ml sugar
- 118.29 ml white shortening
- 2 large eggs
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 1.23 ml salt
- 236.59 ml buttermilk
- 9.85-14.78 ml almond extract
- 2.46 ml vanilla
- 78.78 ml poppy seed (can use more)
- 118.29-177.44 ml sliced almonds (optional)
-
CREAM CHEESE ICING
- 118.29 ml butter, softened
- 226.79 g package cream cheese, softened
- 9.85 ml vanilla
- 29.58 ml whipped cream, unwhipped
- 828.06 ml confectioners' sugar
- 236.59 ml cool whip frozen whipped topping, thawed
directions
- Set oven to 350°F (oven set to second-lowest position).
- Grease a 13 x 9-inch baking pan.
- In a large bowl using an electric mixer at medium speed cream the sugar with shortening for about 2 minutes.
- Add in eggs, almond and vanilla extract; beat until very well combined on high speed.
- In a small bowl sift together flour with baking soda and salt; add to the creamed mixture along with the buttermilk; mix until just combined.
- Mix in the poppy seeds.
- Bake for about 30-35 minutes or until cake tests done.
- Cool completely.
- For the frosting; in a medium bowl cream the cream cheese, butter, vanilla and whipping cream until light and fluffy (about 2 minutes).
- Add in confectioners sugar and beat until fluffy (adding in more confectioners sugar or whipping cream if needed until desired consistency is achieved).
- Mix in the Cool Whip until completely blended.
- Spread over the cake then sprinkle the top with sliced almonds if desired.
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