Poppy Seed Cake with Almond Glaze
Cooking with Kim Wednesday

CAKE RECIPE

1 Yellow cake mix
1 small package French Vanilla instant pudding mix (vanilla instant pudding is fine, too)
1 cup sour cream
½ cup water
4 eggs
½ cup vegetable oil
2 Tbsp poppy seeds
2 Tbsp Pure almond extract

Combine all ingredients in a mixing bowl and beat on medium speed for 3 minutes.
Liberally spray a bundt pan with pan release or cooking spray and set aside.
Scrape down sides of bowl and combine with a spoon and pour batter in prepared cake pan.

Bake at 350 degrees for 40 – 50 minutes until a cake tester or toothpick comes out clean. Remove to cooling rack and let rest for 15 minutes. Then remove cake onto serving plate and let cool completely.


GLAZE RECIPE

2 cups sifted powdered sugar
2 Tbsp milk
1 - 2 tsp almond extract

Whisk powdered sugar and milk together well until smooth and of pouring consistency. Add 1 tsp almond extract and mix well. If glaze is too thick, thin using small amounts of milk until correct consistency is achieved. Taste and add more almond extract if needed for flavor.

Glaze cake by slowly pouring glaze over the middle of the cake and letting the glaze drip down the sides of the cake.

Note: This cake is great just dusted with powdered sugar, or baked with sugar in the bottom of the pan. It can also be made in loaf pans or into muffins. Be creative!