Almond-Poppy Seed Pound Cake
 Makes 12 servings
Instead of fat and calories, all this pound cake recipes needs is a
simple dusting of powdered sugar.
Ingredients
- 3 - cups Original Bisquick® mix
-
1-1/2 - cups granulated sugar
-
1 - cup sour cream
-
3/4 - cup butter, softened
-
1/2 - cup all-purpose flour
-
1/4 - cup poppy seed
-
1 - teaspoon almond extract
-
1/8 - teaspoon salt
-
6 - eggs
-
Powdered sugar, optional
Directions
Preheat oven to 350ºF. Grease bottom and side of 12-cup bundt cake pan
or 2 loaf pans, 9x5x3 inches, with shortening and lightly flour.
- In a large bowl, add Bisquick, granulated sugar, sour cream, butter,
flour, poppy seed, almond extract, salt, and eggs.
- With an electric mixer
on low speed, beat for 30 seconds.
- Make sure to scrape bowl often.
- Set
speed to medium and beat for 4 minutes.
- Again, make sure to scrape bowl
often.
- Pour batter into pan.
- Bake for 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 and remove pan.
- Cool completely, about 1 hour.
-
Sprinkle with powdered sugar.
High Altitude (above 3500 ft): use 3-1/4 cups Bisquick, 1-1/4 cups
granulated sugar and 1/2-cup butter.
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License.