Ingredients
3 large eggs, separated1/4 cup butter, softened3/4 cup sugar blend1/4 cup unsweetened applesauce1-1/2 teaspoons vanilla extract, divided2-1/2 cups plus 1 tablespoon all-purpose flour, divided3 teaspoons baking powder3/4 teaspoon baking soda1/2 teaspoon salt1-3/4 cups buttermilk1/4 cup poppy seeds1 cup sugar1 cup reduced-fat sour cream1/4 cup confectioners’ sugar1-1/2 teaspoons baking cocoa1-1/2 to 2 teaspoons cold brewed coffee1/4 cup chopped walnuts, toasted
Preparation
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Sprinkle with flour; set aside.
In a large bowl, beat butter and sugar blend until crumbly, about 2 minutes. Beat in applesauce and 1 teaspoon vanilla. Combine 2-1/2 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in poppy seeds.
Beat egg whites on medium speed until soft peaks form; fold into batter. Spread into prepared pans. Bake at 350° for 12-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, combine sugar and remaining flour. Stir in sour cream until smooth. Bring to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in remaining vanilla. Transfer to a bowl; refrigerate until chilled.
Place one cake layer on a serving platter; top with a third of the filling. Repeat layers twice.
Combine the confectioners’ sugar, cocoa and enough coffee to achieve a drizzling consistency. Drizzle over cake. Sprinkle with nuts. Refrigerate until serving.
