Texas Poppy-Sweet Cake (Low Fat)
Submitted by Bailey
Buttery bundt cake studded with poppy seeds and swirled with sweet filling, delivering bakery-quality texture without the fat thanks to buttermilk tang and fluffy egg whites.
YIELD
16 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis Texas-style poppy seed bundt proves you can have your cake and eat it too, with tender crumb that pulls apart in sweet, nutty layers.
Buttermilk keeps things moist while beaten egg whites folded in at the end create that signature light texture.
The secret ingredient? A whole can of poppy seed filling that spirals through every slice like a cinnamon roll in cake form.
Chef Tips
- Beat egg whites just until stiff but not dry to avoid a tough crumb
- Fold gently to keep all that air you just whipped in
- Let it cool 10 minutes in the pan before turning out to prevent sticking
- Dust with powdered sugar right before serving for a classic finish
Ingredients
Directions
Preheat oven to 350℉ (180℃). Coat a 12 cup bundt pan with nonstick spray. In a large mixing bowl, beat margarine and sugar together with electric beaters. Add buttermilk, poppy-seed filling, egg substitute, vanilla and sour cream. Beat until well-combined. Add flour, baking soda and salt and stir with a spoon until just combined. In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Pour batter into prepared pan and spread evenly.
Bake in preheated oven about 1 hour and 10 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to wire rack to cool. Dust with powdered sugar, if desired.
Makes 16 or more servings. Each serving contains approximately: 298 calories, negligible cholesterol, 9 g fat, 334 mg sodium
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