Orange Poppy Seed Cake
Poppy seed is loved my many, typically with lemon. This Orange Poppy Seed Cake gives it a new citrusy flavor sensation.
2-1/4 cups all-purpose flour
3/4 cup uncooked rolled oats
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups mashed ripe bananas (about 6 medium bananas)
3/4 cup thawed frozen unsweetened apple juice concentrate
4 eggs, beaten
1/2 cup butter or margarine, melted
In large bowl, beat sugar and margarine until smooth and fluffy. Beat in egg whites, egg, sour cream, and orange juice concentrate until smooth.
Mix in combined cake flour, poppy seeds, baking powder, baking soda, and salt; beat on medium-heat speed until smooth, one to two minutes. Pour batter into greased and floured 6-cup fluted cake pan.
Bake cake at 350-degrees. 40 to 55 minutes or until toothpick inserted in the center comes out clean. Cool in pan on wire rack 25 to 30 minutes; invert onto sire rack and cool.
Recipe makes 12 servings
Serving Size: 1 slice
Calories: 227; Fat: 7.8g; Cholesterol: 22.5mg; Sodium: 215mg; Carbohydrates: 35.5g; Protein: 3.5g; Fiber: 0g;
Exchanges: 2-1/2 Bread, 1 Fat