Looking for a moist butter cake that’s not too sweet, something to serve with coffee or tea after a light supper or brunch? Are you a fan of poppy seeds? If the answer is “yes”, then this is the recipe for you. The batter for our buttery Bundt cake surrounds a surprise swirl of poppy seed filling. There’s a nutty quality to the seedsthat contrasts nicely with the tangy sour cream and lemon in the batter.
Bake the cake into a sumptuous loaf or in mini pans as we did for the photograph. (This recipe makes 8 mini Bundt cakes or one 10-inch cake.) For chocolate or spice lovers, our Chocolate, Almond or Cinnamon Schmears® would work well in this recipe. And consider dressing it up with a light sugar or lemon glaze.
The flavors of almond and coffee blend beautifully in these moist and chewy bars.
A touch of espresso glaze adds an extra punch of flavor but can be omitted for a simpler treat. (Chocolate icing would be a welcome enhancement instead.) Rich with chocolate chips, these bars would do well packed in a picnic or in your office lunchbox.
When spending time making snacks for the school set, how about making a treat for yourself? We blended Love’n Bake® Hazelnut Praline into a batch of Rice Krispy treats for a subtle, toasted nut flavor, a perfect complement to a cup of strong espresso.
There’s nothing like a childhood favorite that’s all grown up.
This isn’t a corn muffin but a delectably crumbly moist almond cake. The addition of cornmeal to the batter gives it a golden hue and delicate crust when bakes. Serve these cakes with fresh berries, a dollop of thick yogurt and a drizzle of honey. Rhubarb compote would be an excellent accompaniment. And the batter can be baked in a round cake pan for slicing.