Aromas are a potent link to memories, and this beautiful Bundt brims with mouthwatering nostalgia.Thanks to the addition of marzipan, the cake’s crumb is fluffy, tender, and deliciously wistful.Poppy seeds add a bit of texture and provide a nutty flavor that beautifully complements all forms of almond in this cake.

Almond Poppy Seed Bundt Cake Print Recipe Pin Recipe Makes 1 (12-cup) Bundt cake Ingredients  1 cup (227 grams) unsalted butter, softened¾ cup (170 grams) marzipan (see Note)1¾ cups (350 grams) granulated sugar4 large eggs (200 grams), room temperature2 teaspoons (8 grams) vanilla extract½ teaspoon (2 grams) almond extract3 cups (375 grams) all-purpose flour2 tablespoons (18 grams) poppy seeds1 tablespoon (15 grams) baking powder1 teaspoon (3 grams) kosher salt1¼ cups (300 grams) whole milk, room temperatureGarnish: confectioners’ sugar InstructionsPreheat oven to 325°F (170°C).In the bowl of a stand mixer fitted with the paddle attachment, beat butter and marzipan at medium-low speed until smooth and creamy, about 1 minute.Add granulated sugar, and beat at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl.Add eggs, one at a time, beating until combined after each addition and stopping to scrape sides and bottom of bowl.

Bea

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