Sour Cream Poppy Seed Cake

I had some sour cream in my fridge that I needed to use up so I went in search of a recipe and this is what I found which was perfect since I had some organic poppy seeds I had been meaning to do something with also. I don't usually use boxed cake mixes because their nutritional content is not that great but every once in a while a great recipe warrants their use (like my rum cake recipe that I will share with you sometime). I found the original recipe for the sour cream poppy seed cake on allrecipes.com but I just couldn't leave it alone so here is my version.

1 (18.25 oz) box yellow cake mix

1 (3.4 oz) box instant vanilla pudding mix

1/4 cup coconut oil

1/4 cup apple sauce

4 eggs

1 cup sour cream

1/2 cup orange juice

1 tsp almond extract

1/2 tsp orange extract

1/4 cup poppy seeds

• Preheat oven to 350 degrees F. Prepare bundt or 10 inch tube pan with butter and sugar (instead of grease and flour). 
• Stir together cake mix and pudding mix in a large bowl. Make a well in the center and add all remaining ingredients except poppy seeds. Beat on low until blended, scrape bowl, then beat on medium speed for 2 minutes. Stir in Poppy seeds.
• Pour batter into prepared pan and bake for 45-50 minutes. Allow to cool in pan for 10-15 minutes before turning out onto cake plate.    

The original recipe called for 1/2 cup of vegetable oil. I used 1/4 cup of coconut oil and 1/4 cup of applesauce instead to make it a little healthier. The original recipe also did not call for any baking extracts but I think almond extract makes just about any cake taste better and I was pretty sure the orange juice alone wasn't going to give this cake the orange flavor I was looking for. Add the extracts, you won't be sorry! 

Mmm, mmmmmm! Super moist and delicious :)


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