Makeover Almond Poppy Seed Cake Food

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MAKEOVER ALMOND POPPY SEED CAKE



Makeover Almond Poppy Seed Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 19

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

Steps:

  • 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 in 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.

Nutrition Facts : Calories 269 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 181mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

ALMOND POPPY SEED CAKE



Almond Poppy Seed Cake image

This is great recipe that has been a tradition of the family for many Christmas's. Although it can be made any time of year. I normally do not use the glaze, because it is not needed. However, I have included the complete recipe.

Provided by Lab Chef

Categories     Quick Breads

Time 1h30m

Yield 2 loafs

Number Of Ingredients 16

3 cups flour
2 3/4 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 tablespoon vanilla extract
1 tablespoon almond flavoring
1 tablespoon butter flavoring
1/4 cup poppy seed
1/4 cup orange juice concentrate
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond flavoring
1/2 teaspoon butter flavoring

Steps:

  • In a mixing bowl or kitchen aid mixer, blend together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, almond, butter and poppy seed until well blended.
  • Pour into a greased and lightly floured bunt pan or 13x9 cake pan or 2 loaf pans.
  • Bake at 350 F for 1 hour.
  • While baking mix together oj concentrate (defrosted), sugar and extracts for glaze.
  • Test cake with a toothpick, it should come out clean. If done remove from oven and let sit in pan for 15 minutes.
  • Remove the cake from the pan if using bunt or loaf pans, and top with the glaze while still hot.
  • Let cool on cooling rack for 3-6 hours.
  • Refrigerate for up to a week or freeze for 3 months.

Nutrition Facts : Calories 3896.9, Fat 186.6, SaturatedFat 28.8, Cholesterol 304.6, Sodium 2226.5, Carbohydrate 522.5, Fiber 8.8, Sugar 364.8, Protein 38.8

LEMON POPPY SEED LOAF



Lemon Poppy Seed Loaf image

This Lemon Poppy Seed Loaf is soft, light fluffy and perfect for spring or summer! An easy one-bowl quick bread recipe made with fresh lemon juice, lemon zest, poppy seeds with a sweet and creamy glaze and better for you than the lemon loaf from Starbucks. Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.

Provided by Kelly

Categories     Breakfast

Time 1h5m

Number Of Ingredients 17

4 large eggs (room temperature)
3 tbsp maple syrup (, sub with Lakanto SF maple syrup or preferred sticky liquid sweetener of choice)
3 tbsp granulated pure maple sugar or sub granulated monk fruit sweetener
1/3 cup melted & slightly cooled refined coconut oil
1/4 cup lemon juice
1/3 tbsp lemon zest
1 1/2 tsp baking powder
1 2/3 cups superfine almond flour
3 tbsp tapioca flour (, can also sub with arrowroot starch. Use 3 tbsp coconut flour for low carb / keto. )
1/8 tsp fine sea salt
2-3 tbsp poppy seeds
1/3 cup melted coconut butter ((manna))
1 tsp maple syrup or sub Lakanto sugar-free maple syrup
1 tsp lemon juice + zest for garnish
2/3 cup powdered Lakanto sweetner or powdered sugar of choice
2/3 tbsp fresh lemon juice
1 tbsp water (or more as needed to thin out the glaze to desired consistency)

Steps:

  • Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper.
  • In a large mixing bowl, whisk together the eggs followed by the maple syrup, maple sugar, coconut oil, lemon juice and lemon zest until smooth.Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Add the poppyseeds and stir until well combined with no lumps.
  • Pour batter evenly into the loaf pan.
  • Bake in a preheated oven for 39-45 minutes, or until the loaf is golden and the middle is set.Remove the pan from the oven and let the loaf cool completely before adding the frosting.Meanwhile, mix together the ingredients for the glaze and drizzle over the cooled loaf.
  • Cut into slices and enjoy.

Nutrition Facts : ServingSize 1 serving (1/9 loaf with glaze), Calories 221 kcal, Carbohydrate 12 g, Protein 6 g, Fat 14 g, Fiber 2 g, Sugar 7 g

ALMOND POPPY SEED CAKE



Almond Poppy Seed Cake image

I usually try to stay away from recipes with box-ingredients because I'm not likely to have them on hand, but this cake is worth it. The butter-cinnamon-sugar crust is so yummy. I suppose you could frost or glaze it but I never do because it just doesn't need it. Everyone loves it just as it is.

Provided by Minnesota Wildflower

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 ounce) yellow cake mix
1 (3 1/4 ounce) vanilla instant pudding mix
4 eggs, beaten
1/2 cup cooking oil
1 cup hot water
1/4 cup poppy seed
1 teaspoon almond extract
4 tablespoons butter
2 teaspoons cinnamon
1/4 cup sugar

Steps:

  • Heavily butter a 10-inch bundt pan.
  • Mix the cinnamon and sugar together and sprinkle a liberal amount in the pan so it sticks to the butter.
  • Combine all cake ingredients and mix well.
  • Pour into bundt pan and bake at 350°F for about 50 minutes.
  • Invert pan on a funnel or bottle and let it cool about five minutes; remove the cake from the pan and cool on a wire rack.

Nutrition Facts : Calories 288.8, Fat 15.7, SaturatedFat 3.8, Cholesterol 61.1, Sodium 331.2, Carbohydrate 34.3, Fiber 0.7, Sugar 22.7, Protein 3.4

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