Poppyseed Cake

Yogurt and a small amount of canola oil fill in for the butter and sour cream, and a simple icing of powdered sugar and orange juice substitutes for a buttercream icing to further reduce fat and calories. Using part whole wheat or barley flour will add some fiber without making the texture too dense. When using a nonfat icing, a sweeter liquid (such as orange juice here instead of lemon juice) will prevent a metallic taste.

Ingredients

• 1 1/2 cups unbleached, enriched flour
• 1/2 cup whole wheat or barley flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons poppyseed (note: poppyseeds should be kept refrigerated; check that they are not rancid first)
• 1 large egg
• 1 large egg white
• 1 cup granulated sugar
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1 cup plain, nonfat yogurt
• 2 teaspoons freshly grated lemon peel ("lemon zest")

Icing

• 1 cup powdered sugar
• 2 tablespoons fresh squeezed orange juice (less than the amount from 1/2 small orange)

Method

Preheat oven to 350°F. Sift the first 5 dry ingredients into a medium sized mixing bowl. Stir in poppyseeds. In another bowl, beat together eggs until frothy, then beat in sugar, oil and vanilla until smooth; then beat in yogurt and lemon zest. Add dry ingredients and stir until just combined (do not over mix). Distribute batter evenly into a nonstick 10" Bundt type pan coated with nonstick cooking spray. Bake at 350°F for 40 minutes or until top is springy to the touch and a long toothpick comes out clean when inserted. Transfer to a rack to cool 5 minutes in the pan and then out of pan. While it is cooling, prepare the icing: Whisk orange juice into powdered sugar and beat until smooth. Once cake is cool (about 1/2 hour) pour icing over cake while it is still on the cooling rack (make sure a plate is under the rack). Move cake off rack onto another plate and spoon the icing runoff from the first plate over cake. Let the icing set (about 10 minutes) before serving. Store in an airtight container or wrapped in plastic. Best eaten within a day or two.

Yield: 12 slices (each about 2 1/2 - 3 oz)
Per serving: This recipe is lower in calories, carbohydrate, fat, saturated fat, cholesterol and sodium: Calories 249; Fat 6.2 gm; Saturated Fat 0.6 gm; Cholesterol 18 mg; Sodium 276 mg; Carbohydrate 45 gm; Dietary fiber 1.3 gm; Sugars 27 gm; Protein 5 gm; Vitamin A 9 RE; Vitamin C 2 mg; Calcium 95 mg; Iron 1 mg. This recipe is 22% fat.

Carbohydrate Points: 3
Carbohydrate (gms): 45

Ingredients

• 2 cups unbleached, enriched flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons poppyseed (see note above)
• 1 stick butter, soft
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla
• 3 large eggs, lightly beaten
• 3/4 cup sour cream
• 2 teaspoons lemon zest
• 2 tablespoons butter to grease the pan

Icing

• 3/4 stick butter, soft
• 2 cups powdered sugar
• 1/3 cup fresh lemon juice
• 1 teaspoon lemon zest

Method

Preheat oven to 350°F. Sift the first 4 dry ingredients into a medium sized mixing bowl. Stir in poppyseeds. In another bowl, cream butter with sugar and vanilla until fluffy. Gradually beat in eggs, then sour cream. Add dry ingredients and mix well. Distribute batter evenly into a well-buttered 10" Bundt type pan. Bake at 350°F for 40 minutes or until top is springy to the touch and a long toothpick comes out clean when inserted. Transfer to a rack to cool 15 minutes in the pan and then 10 minutes out of pan. While it is cooling, prepare the icing: Cream butter with sugar until smooth. Stir in lemon juice and zest. Spread over cake.

Yield: 12 slices
Per serving: Calories 456; Fat 21.5 gm; Saturated Fat 12.2 gm; Cholesterol 102 mg; Sodium 457 mg; Carbohydrate 63 gm; Dietary fiber 0.9 gm; Sugars 43 gm; Protein 5 gm; Vitamin A 198 RE; Vitamin C 3 mg; Calcium 97 mg; Iron 1 mg. This recipe is 42% fat.

Carbohydrate Points: 4.2
Carbohydrate (gms): 63