Makeover Almond Poppy Seed Cake Recipe
Makeover Almond Poppy Seed Cake Recipe photo by Taste of Home

Makeover Almond Poppy Seed Cake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:16 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 16 servings


  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. In a small bowl, combine glaze ingredients until smooth. Drizzle over cake. Yield: 16 servings.
Originally published as Makeover Almond Poppy Seed Cake in Healthy Cooking February/March 2009, p25

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Reviewed Aug. 4, 2014

"This is a great recipe and will be making this again!!"

Reviewed May. 28, 2012

"I tried this and thought the almond flavor wasn't strong enough. I didn't have any applesauce so used oil and no butter flavoring so threw in butter instead. It came out with good texture and taste, although, as I said it just had a hint of almond. I will make this again doubling the almond flavoring."

Reviewed Feb. 25, 2009

"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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