Almond Poppy Seed Pound Cake

Tina Wasserman
Recipe by
Tina Wasserman

Use leftover hamantaschenhamantaschenאֹזֶן הָמָןTriangle-shaped pastries commonly filled with apricot jam or poppyseed spread (or other fillings) and eaten on Purim; the shape represents Haman's hat or ears filling in this delicious almond poppy seed pound cake! When you're finished making hamantaschen for your family and friends for Purim, there’s a good chance that you have leftover filling. There’s even a better chance that you have more than one filling left over! I

created this cake using canned almond and canned poppy seed filling, but you could use apricot/almond or apricot/poppy seed or even prune/poppy seed combinations. All are delicious, although the last choice will create a cake that looks more chocolate than vanilla.

1 cup unsalted butter
1 ¼ cup sugar
½ cup canned poppy seed dessert filling
½ cup canned almond dessert filling
4 eggs
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 cup low-fat, thick Greek yogurt
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
  1. Preheat oven to 350°F.
  2. Lightly spray four mini loaf pans or one large bundt pan with cooking spray, or lightly grease with vegetable oil. Set aside.
  3. Cream the butter and sugar together on high speed until light and fluffy.
  4. Add poppy seed filling, apricot filling, almond extract, and vanilla extract to the butter-sugar mixture and mix at medium high speed until all ingredients are well combined.
  5. Add eggs and beat at high speed until mixture is lighter in color and aerated.
  6. Add the yogurt and mix on high speed until well incorporated.
  7. In a small bowl, stir the flour, baking soda, and salt together. Add this mixture to the mixing bowl and mix on low speed just until the batter is well combined.
  8. Pour the batter evenly into four prepared mini loaves or one large bundt pan. Place on a low-rimmed cookie sheet and bake for 40 to 60 minutes (depending on size of pan) until a toothpick inserted into the center of the cake comes out clean.
  9. Let cakes cool for five minutes and then remove from pans and place on a cooling rack or on their sides (mini loaves) or upright (bundt cake). Cool thoroughly before covering or freezing for later use.