Not that I'm complaining, well I am a bit, but summer has failed to launch in the great Pacific Northwest. We still turn the heat on in the mornings, wear fleece, and snuggle under a blanket to watch TV. Yes it is July 3.
But things could be worse. We could have raging wild fires, power outages, and temps of 100+. What's a little rain......
Speaking of failure to launch.....
Don't you just hate it when this happens! I was bringing dessert to a friends house last night and made this Almond Poppy Seed Pound Cake, I was serving it with whipped creme fraiche and berries. At the last minute I thought I would make a glaze to hide the cakes disfigurement.
As you can tell I ended up with a cake that looked like birds did their business all over it. Lovely.
Thankfully they are good friends who will look the other way when someone serves them up questionable looking baked goods.
Or maybe the wine clouded their judgement.
Almond Poppy Seed Pound Cake
adapted from here
1 cup of butter at room temperature
3 cups of sugar
1 cup of sour cream
1 1/2 teaspoon of almond extract
1 teaspoon of vanilla extract
1/2 teaspoon baking soda
1 teaspoon salt
3 cups all purpose flour
2 tablespoons poppy seeds
Preheat the oven to 325. Butter and flour a bundt or tube pan and set aside.
In a mixing bowl cream together the butter and sugar. Add the sour cream and beat until light and fluffy.
In a medium bowl stir together the eggs and the almond and vanilla extract. Set aside.
In a medium bowl whisk together the flour, baking soda and salt. Set aside.
Alternate adding the flour and the eggs to the butter mixture beating well to combine. Add the poppy seeds and stir to combine thoroughly.
Pour the batter evenly into the prepared pan and bake for 1 hour 15 minute to 1 hour 30 minutes.
Cool completely then unmold onto a serving platter.