Use leftover filling in this delicious almond poppy seed pound cake! When you're finished making hamantaschen for your family and friends for Purim, there’s a good chance that you have leftover filling. There’s even a better chance that you have more than one filling left over! I
created this cake using canned almond and canned poppy seed filling, but you could use apricot/almond or apricot/poppy seed or even prune/poppy seed combinations. All are delicious, although the last choice will create a cake that looks more chocolate than vanilla.
Ingredients
1 cup unsalted butter
1 ¼ cup sugar
½ cup canned poppy seed dessert filling
½ cup canned almond dessert filling
4 eggs
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 cup low-fat, thick Greek yogurt
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Directions
- Preheat oven to 350°F.
- Lightly spray four mini loaf pans or one large bundt pan with cooking spray, or lightly grease with vegetable oil. Set aside.
- Cream the butter and sugar together on high speed until light and fluffy.
- Add poppy seed filling, apricot filling, almond extract, and vanilla extract to the butter-sugar mixture and mix at medium high speed until all ingredients are well combined.
- Add eggs and beat at high speed until mixture is lighter in color and aerated.
- Add the yogurt and mix on high speed until well incorporated.
- In a small bowl, stir the flour, baking soda, and salt together. Add this mixture to the mixing bowl and mix on low speed just until the batter is well combined.
- Pour the batter evenly into four prepared mini loaves or one large bundt pan. Place on a low-rimmed cookie sheet and bake for 40 to 60 minutes (depending on size of pan) until a toothpick inserted into the center of the cake comes out clean.
- Let cakes cool for five minutes and then remove from pans and place on a cooling rack or on their sides (mini loaves) or upright (bundt cake). Cool thoroughly before covering or freezing for later use.
