Poppy Seed Cake with Almond Glaze

From Kim Warren's Family Comfort Favorites Cookbook

For the cake

1 Yellow Cake mix

1 small package French Vanilla Instant Pudding mix

(vanilla instant pudding is fine, too)

1 cup Sour Sream

1/2 cup Water

4 Eggs

1/2 cup Vegetable Oil

2 Tbsp. Poppy Seeds

2 Tbsp. pure Almond Extract

For the glaze

2 cups sifted powdered sugar

2 Tbsp milk

1 - 2 tsp almond extract

Kim’s easy steps

Preheat oven to 350 degrees F.

1 Combine all ingredients in a mixing bowl and beat on

medium speed for 3 minutes.

2 Liberally spray a bundt pan with pan release or cooking

spray and set aside.

3 Scrape down sides of bowl and combine with a spoon and

pour batter in prepared cake pan.

4 Bake at 350 degrees for 40 to 50 minutes, until a cake tester

or toothpick comes out clean. Remove to cooling rack and

let rest for 15 minutes. Then remove cake onto serving

plate and let cool completely.

5 Whisk powdered sugar and milk together well until smooth

and of pouring consistency. Add 1 tsp almond extract and

mix well.

6 If glaze is too thick, thin using small amounts of milk until

correct consistency is achieved. Taste and add more almond

extract if needed for flavor.

7 Glaze cake by slowly pouring glaze over the middle of the

cake and letting the glaze drip down the sides of the cake.