Makeover Almond Poppy Seed Cake Recipe

Makeover Almond Poppy Seed Cake Recipe
Photo by: Taste of Home
Rating

100% would make again

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When our taste testers tried this, they were impressed with its mildly sweet flavor and fluffy texture, noting it was “easy to eat” and that “people will love this.” Shirley Durbin - Hutchinson, Kansas

This recipe is:

Healthy

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  • 16 Servings
  • Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 1-3/4 cups sugar
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1-1/2 cups fat-free milk
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon butter flavoring
  • 1-1/2 cups cake flour
  • 1-1/2 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1 tablespoon orange juice
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon butter flavoring

Directions

  • In a large bowl, beat the sugar, eggs, applesauce and oil until well blended. Beat in the milk, extracts and butter flavoring. Combine the flours, baking powder and salt; gradually beat into sugar mixture until blended. Stir in poppy seeds.
  • Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small bowl, combine glaze ingredients until smooth. Drizzle over cake. Yield: 16 servings.

Nutrition Facts: 1 slice equals 269 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 181 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.

Makeover Almond Poppy Seed Cake published in Healthy Cooking February/March 2009, p25

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Reviews for Makeover Almond Poppy Seed Cake (1)

Makeover Almond Poppy Seed Cake Recipe

Makeover Almond Poppy Seed Cake

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Reviewed on Feb. 25, 2009 by beckyjot

This did not have a fluffy texture. Tasted ok, but the cake-like texture was missing. Did I do something wrong? Does cake flour give the same texture as using all regular flour?

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