Sour Cream Poppyseed Bundt Cake Recipe
Servings: 1
Ingredients
- 1 c. (2 sticks) unsalted butter, softened
- 2 c. sugar
- 2 lrg Large eggs, separated
- 1Â 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 c. all-purpose flour
- 1Â 1/2 tsp baking pwdr
- 1/4 tsp salt
- 1 c. lowfat sour cream
- 3 Tbsp. poppy seeds
- Â Â Glaze
- 2 Tbsp. orange juice
- 1 Tbsp. orange liqueur
- 1/2 c. sugar
Directions
- Preheat the oven to 325 degrees. Spray a 10 c. Bundt pan and set aside.
- In the work bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high till thick and creamy, about 2 min. On low speed, add in egg yolks, vanilla and almond extract; mix to blend.
- In another bowl, combine flour, baking pwdr and salt. Attach pour shield and change to paddle attachment. Add in flour mix alternately with lowfat sour cream to butter mix. Then add in poppyseeds. Set aside.
- In a clean bowl with the whisk attachment, beat egg whites till stiff; fold into batter with a rubber spatula till no white streaks remain. Scrape batter into pan, smoothing the top. Bake on center rack till a cake tester inserted into the center comes out clean and cake springs back when lightly touched in center, 55 to 65 min. Remove from oven and let stand in pan for 15 min.
- To make glaze: Combine all ingredients. Stir.
- Remove cake from pan by inverting it onto a wire rack placed over a piece of waxed paper. Brush twice with glaze while cake is warm.
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