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Makeover Almond Poppy Seed Cake Recipe

Makeover Almond Poppy Seed Cake Recipe

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 YIELD: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


  • 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 in 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.

Nutritional Facts

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

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jshearer User ID: 403534 259363
Reviewed Jan. 7, 2017

"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."

cookjan User ID: 1082472 165815
Reviewed Aug. 4, 2014

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

bdandsl User ID: 6713567 164275
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."

beckyjot User ID: 3444027 95635
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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