Makeover Almond Poppy Seed Cake Recipe
- 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
- 3/4 cup confectioners' sugar
- 1 tablespoon orange juice
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon butter flavoring
- 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.
1 slice: 269 calories, 6g fat (1g saturated fat), 27mg cholesterol, 181mg sodium, 49g carbohydrate (30g sugars, 1g fiber), 4g protein.
Reviews for Makeover Almond Poppy Seed Cake
"This cake was very good for a light recipe. It is more like a quick bread than cake. It was a little drier than a full-fat quick bread, as is typical for a light dessert, but ended up more moist than I expected. I increased the almond extract to 2 teaspoons, and I just used confectioners sugar and lemon juice for the glaze. I baked it in a silicone bundt pan, and it was done after only 45 minutes. Next time I'll start checking it after 40 minutes."
"This is a great recipe and will be making this again!!"
"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."