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Almond Poppy Seed Pound Cake

almond poppy seed bundt cake

The following recipe appears in my newest book Entrée to Judaism for Families and contains tidbits for how to make this cake with children.

In 1925 the Solo Company started manufacturing pastry fillings and the first two produced were prune filling and poppy seed; the same fillings that Jewish people traditionally used to fill their Hamantashen. I don’t think the owner was Jewish, but Mr. Sokol was from Bohemia where the first prune Hamantashen was made!
I created this recipe one Purim. After making all of my Hamantashen I found myself with a little leftover filling in each can. What to do? Make a delicious pound cake that is a favorite!

  • 20 ServingsServings


  • 1 cup unsalted butter
  • 1 1/4 cup sugar
  • 1/2 cup canned poppy seed pastry filling
  • 1/2 cup canned apricot or almond pastry filling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 4 eggs
  • 1 cup thick Greek yogurt, low-fat or non-fat
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  1. Preheat often to 350F.
  1. Lightly spray 4 mini loaf pans or 1 large Bundt pan with cooking spray or lightly grease with vegetable oil. Set aside.
  1. Cream the butter and sugar together on high speed with an electric mixer until light and fluffy.
  1. Add poppy seed filling, apricot or almond filling, almond extract and vanilla extract to butter mixture and mix at medium speed until all ingredients are well combined.
  1. Add eggs and beat at medium speed until mixture is lighter in color and aerated.
  1. Add the yogurt and mix on medium speed until well incorporated.
  1. In a 1 quart bowl, stir the flour, baking soda and salt together.  On low speed add this mixture to the mixing bowl and mix just until the batter is well combined.  Scrape batter from the sides of the bowl with a rubber spatula.
  1. Pour the batter evenly into 4 prepared mini loaf pans placed on a low-rimmed cookie sheet or one large Bundt pan and bake for 4o to 60 minutes (depending on size of pan) until a toothpick inserted into the center of the cake comes out clean.
  1. Let cakes cool for 5 minutes and then remove from pans and place on a cooling rack or on their sides (if mini loaves) or upright (if Bundt cake).  Cool thoroughly before covering or freezing for later use.

Tina’s Tidbits:

  • Children love to make cakes but many a little finger has been caught in the mixer paddle when no one was looking!  NEVER leave a child unattended by an electric mixer if they can reach the on/off switch.  If you must retrieve an ingredient-even if it is close by- unplug the machine.
  • Step stools are important while cooking but especially when working at a counter.  Children need to see what is happening in the bowl so make sure they are high enough to see but NOT sitting on the counter!
  • If you are using a hand-held mixer, make sure both of the child’s hands are on top holding the mixer.  This way all fingers are accounted for and they have more control over guiding the mixer around the bowl.
  • If a child is around 4 or 5, hold your hands over theirs while using the mixer.  They do not have the strength to hold it and this way you can protect them from a dropped, turned on mixer and have a wonderful time cooking together.