Almond Poppy Seed Sheet Cake
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Cake
- 3 eggs
- 2 cup granulated sugar
- 3 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tbsp baking powder
- 1/2 tbsp vanilla
- 1/2 tbsp almond extract
- 1 tsp butter emulsion
- 1 1/2 cup whole milk
- 1 cup olive oil or perhaps a different fat
- 1-2 tbsp poppy seeds
Frosting
- 8 oz full fat cream cheese
- 4 tbsp Butter
- 1/2 tbsp clear vanilla
- 2 1/2 cup Powdered Sugar
- 1/2 tbsp heavy whipping cream depending on how soft you want your frosting
Cake
preheat oven to 350
hand whisk the eggs and sugar
add the flour, baking powder and salt and beat
add the vanilla, almond extract, butter emulsion, milk and oil and beat until smooth
add the poppy seeds and fold in
pour into a well greased (I like bakers joy) 13×18 jelly roll pan
Cook for 20 min, then let cool for a couple more
Frosting
beat the cream cheese, butter and clear vanilla together until fluffy
add the powdered sugar and beat until smooth and slightly thick
add the heavy cream – a tsp at a time and beat until the desired consistency is achieved
frost the cake and enjoy!
