Poppyseed Almond Loaf

 ARE YOU READY TO SRING FORWARD ON SUNDAY? 

ALERT: Arizona and Minnesota now have a 2-hour time difference. 

Start the day with a slice of Poppyseed Almond Loaf. 

Cook's Notes: This is a pantry-friendly, easy pound cake recipe made in a loaf pan like quick bread. Almond extract and poppyseed shine in this recipe. The recipe was adapted from brokenovenbaking.com   

Ingredients:

• 2 cups  all-purpose flour weighed in grams or spooned and leveled
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons poppy seeds
• ¾ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• ½ cup  sour cream, room temperature
• 1 teaspoon almond extract
• ⅓ cup whole milk, room temperature
• 1/3 cup sliced almonds 

Almond Poppy Seed Glaze Ingredients:

• 1 cup powdered sugar
• ⅛-¼ teaspoon almond extract, more/less, depending on flavor preference
• 1½-2 tablespoons milk, more/less depending on consistency preference

Directions:

• Beat until smooth. Drizzle over the top of the loaf.   

Loaf Cake Directions: 

• Preheat the oven to 350 degrees. Grease and line a 9x5 inch loaf pan with parchment paper.
• Whisk together the flour, baking powder, salt, and poppy seeds in a medium bowl.
• In a large bowl, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed). Stir in the eggs, sour cream, and almond extract well.
• Alternately mix the dry ingredients and milk into the wet ingredients. Fold and scrape the sides of the bowl to incorporate all ingredients just until the dry streaks disappear.
• Spread the batter into the prepared pan and sprinkle sliced almonds on top.
• Bake on the middle rack until a toothpick comes out clean (about 50-65 minutes). Let cool in the pan for 10-20 minutes, then transfer to a wire rack to finish cooling.
  

Notes:
Full-fat milk is best, but you can use low-fat or nondairy. I don't recommend using fat-free milk.