Orange Poppy Seed Cake

Ingredients

1 (18.25 ounce) package yellow cake mix
2 tablespoons poppy seeds
1 cup fat-free sour cream
3/4 cup egg substitute
1 (6 ounce) can frozen orange juice concentrate, thawed
1/3 cup water
1/4 teaspoon almond extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon
GLAZE:
1 3/4 cups confectioners’ sugar
2 tablespoons fat-free milk
1 tablespoon orange juice

Directions

In a large bowl, combine the cake mix and poppy seeds. In a small mixing bowl, combine the sour cream, egg substitute, orange juice concentrate, water and almond extract; beat until smooth. Stir into cake mix just until combined. Coat a 10-in. fluted tube pan with nonstick cooking spray. Combine the sugar and cinnamon; sprinkle evenly in pan. Pour batter into pan.

Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cooled cake.

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