When you are finished making Hamantashen for your family and friends 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/poppyseed or even prune/poppyseed combinations. All are delicious although the last choice will create a cake that looks more chocolate than vanilla.
Almond Poppy Seed Pound Cake
1 cup unsalted butter
1 ¼ cup sugar
½ cup canned poppy seed dessert filling
½ cup canned almond dessert filling
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
- Preheat often to 350F
- Lightly spray 4 mini loaf pans or 1 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 and well combined.
- Add poppy seed filling, apricot filling, almond extract and vanilla extract to butter 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. On low speed add this mixture to the mixing bowl and mix just until the batter is well combined.
- Pour the batter evenly into 4 prepared mini loaves or one large bundt pan placed on a low-rimmed cookie sheet and bake for 4o to 60 minutes in the oven (depending on size of pan) until a toothpick inserted into the center of the cake comes out clean.
- Let cakes cool for 5 minutes and then remove from pans and place on a cooling rack or on their sides (if mini loaves) or upright (if bundt cake). Cool thoroughly before covering or freezing for later use.
Yield: 20 servings