Makeover Almond Poppy Seed Cake
Total TimePrep: 20 min. Bake: 50 min. + cooling
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.
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?