ALMOND-POPPY SEED POUND CAKE

Almond-Poppy Seed Pound Cake image

Skip the fat and calories of thick frosting! All that's needed for pound cakes is a simple dusting of powdered sugar.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 12

Number Of Ingredients 10

Ingredients

3 cups Original Bisquick™ mix
1 1/2 cups granulated sugar
1 cup sour cream
3/4 cup butter or margarine, softened
1/2 cup Gold Medal™ all-purpose flour
1/4 cup poppy seed
1 teaspoon almond extract
1/8 teaspoon salt
6 eggs
Powdered sugar, if desired

Steps:

Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan or 2 loaf pans, 9x5x3 inches, with shortening; lightly flour.
Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.

Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 150 mg, Fiber 1 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 570 mg