Apple And Poppy Seed Cake Scented With Lemon Recipe - Cooking Index
Apple And Poppy Seed Cake Scented With Lemon Recipe - Cooking Index
This cake is rich in flavor without the fat, thanks to a fruit puree that provides taste, texture, and moistness. The elimination of shortening has obvious advantages for our waistlines, as well as an interesting historical note. Fruit purees were traditionally used in settlers' times because pantries were usually well stocked with them during the fall and winter months when butter was hard to come by. Today, this ingredient has happily resurrected as an effective, tasty way to trim calories and fat.
Courses: Dessert| 4 1/2 cups | 281g / 9.9oz | All-purpose flour |
| 2 tablespoons | 30ml | Baking powder |
| 4 | Eggs | |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 cup | 237ml | Applesauce |
| 1 cup | 198g / 7oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Grated lemon zest |
| 2 tablespoons | 30ml | Poppy seeds |
Preheat the oven to 350 degrees. Spray a 10-inch bundt pan with vegetable spray or coat it with butter and flour.
Sift the flour and baking powder together into a large bowl. In a medium bowl, beat the eggs and add all the remaining ingredients. Mix the egg mixture into the flour until well combined.
Pour the batter into the prepared bundt pan and bake for 1 hour, or until a skewer or toothpick inserted into the center of the cake comes out clean. Place on a rack to cool completely before unmolding.
This cake can be prepared in muffin tins for individual servings as well. Decrease baking time to 20 to 25 minutes.
Source:
COOKING SECRETS OF THE C.I.A. by The Culinary Institute of America (c) 1995 - Recipe by Ron DeSantis, C.M.C., and Amy Coleman, M.S., R.D. - Chronicle Books, San Francisco, CA - 132 pages - $14.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest
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