Texas Poppy-Sweet Cake (Low Fat) Recipe

Name: Texas Poppy-Sweet Cake (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup margarine canola, or corn oil; 1 1/2 cup sugar; 1/2 cup buttermilk non-fat; 12 1/2 ounces poppy-seed filling (1 can); 1/2 cup liquid egg substitute liquid; 2 teaspoons vanilla extract; 1 cup sour cream nonfat; 2 1/2 cups flour, unbleached all-purpose; 1 teaspoon baking soda; 1 teaspoon salt; 4 each egg whites; 1 x powdered sugar for dusting

Servings: persons

1/2 cup margarine canola, or corn oil
1 1/2 cup sugar
1/2 cup buttermilk non-fat
12 1/2 ounces poppy-seed filling (1 can)
1/2 cup liquid egg substitute liquid
2 teaspoons vanilla extract
1 cup sour cream nonfat
2 1/2 cups flour, unbleached all-purpose
1 teaspoon baking soda
1 teaspoon salt
4 each egg whites
1 x powdered sugar for dusting

1
Preheat oven to 350F (180C).
2
Coat a 12 cup bundt pan with nonstick spray.
3
In a large mixing bowl, beat margarine and sugar together with electric beaters.
4
Add buttermilk, poppy-seed filling, egg substitute, vanilla and sour cream.
5
Beat until well-combined.
6
Add flour, baking soda and salt and stir with a spoon until just combined.
7
In a separate bowl, beat egg whites until stiff but not dry.
8
Fold into batter.
9
Pour batter into prepared pan and spread evenly.
10
Bake in preheated oven about 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
11
Cool in pan 10 minutes, then remove to wire rack to cool.
12
Dust with powdered sugar, if desired.
13
Each serving contains approximately: 298 calories, negligible cholesterol, 9 g fat, 334 mg sodium

1198

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup margarine canola, or corn oil, 1 1/2 cup sugar, 1/2 cup buttermilk non-fat, 12 1/2 ounces poppy-seed filling (1 can), and more.

Yes, Texas Poppy-Sweet Cake (Low Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Texas Poppy-Sweet Cake (Low Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions