Chocolate comes first, but almond runs a close second as my favorite flavor.
Fellow almond lovers, you're going to LOVE this little cake. It's filled with almond... from almond paste to almond extract to sliced, toasted almonds on the top.
*this recipe is sponsored by Imperial Sugar
The cake has a gorgeous, moist crumb and is accented with a little crunch from poppy seeds. It's quite dangerous in that every time you stroll past the cake, you might be tempted to cut off "cut a small slice"...and then walk right back for a larger one.
Here's a hint: call it "bread" and have it for breakfast. Actually...call it "cake" and have it for breakfast. THAT'S PERFECTLY FINE.
You'll start by grating the almond paste.
Next, it gets combined with the sugar...
...and then the butter.
Once the rest of the batter is mixed, you'll stir in the all-important poppy seeds.
Ahhhhh! So lovely. You could stop here - but then you'd miss the frosting.
Toast up some sliced almonds. Beat sugar with butter, milk, almond extract, vanilla, and a bit of salt. Frost the cooled cake.
Top with the almonds and a few more poppy seeds. I think this cake gets BETTER as it sits.
I'm sharing the full recipe over on Imperial Sugar today. Go take a gander! And then bake it!
