Orange Poppy Bundt Cake Recipes

LEVANA'S ORANGE POPPY SEED CAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.
• Set aside.
• In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
• Add the oil and vanilla and beat until just combined.
• Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.
• Mix slightly after each addition, just to incorporate.
• Add the poppy seeds and mix to incorporate the seeds into the batter.
• Pour the batter into a greased 10-inch springform pan.
• Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.
• To make the syrup: While the cake is baking, place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
• When the cake is done, immediately unmold it from the springform pan.
• Prick it all over with a skewer and brush the syrup all over the top and sides of the cake while it is still hot.
• The cake will absorb all the syrup.
• Let the cake cool completely before serving.

ORANGE POPPY SEED BUNDT CAKE

Steps:

• Preheat oven to 350 degrees
• Mix together eggs and sugar and beat until fluffy
• Add oil, milk, juice, and vanilla. Mix until combined
• Add in flour, baking powder, salt, poppy seeds and orange zest
• Mix until incorporated.
• Pour into a greased bundt pan or mini bundt pan (makes 12)
• Bake full size pan for about 60 minutes and small pans about 12-15 or until a toothpick comes out clean.
• While cake is baking combine glaze ingredients and place in a small saucepan and heat until thickened. About 3-4 minutes.
• After cake is done remove from pan and prick all over with a skewer or toothpick.
• Brush glaze over top and sides of cake while it is still hot.
• Allow cake to cool
• Drizzle with powdered sugar and OJ mixture. Be sure drizzle is stiff enough not to run all over.

POPPY SEED BUNDT CAKE

Steps:

• Preheat oven to 350°. Grease and flour bundt pan.
• Beat sugar, oil, eggs, vanilla, almond extract.
• Mix flour, poppy seeds, baking powder and salt in medium bowl. Stir dry ingredients alternately with milk into sugar mixture beginning and ending with dry ingredients. Pour batter into prepared Bundt pan. Bake about 50 minutes or until cake tester inserted in the middle comes out clean. Cool cake in pan for about 10 minutes and invert onto a plate.
• Mix glaze together while cake cools in pan and spoon over the warm cake after you invert it onto the plate.

WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE

Steps:

• For the cake~Preheat oven to 325°F.
• Grease and lightly flour a 13x9-inch cake or bundt pan.
• In a mixing bowl beat the butter and sugar together until fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Alternately add flour and baking soda along with the sour cream and water.
• Once combined mix on low until well blended and smooth.
• Fold in chopped chocolate, poppy seeds and orange rind.
• Pour into prepared pan and bake for 50-60 minutes.
• Once done, remove and let cool on a wire rack.
• Remove cake from pan and allow to cool completely.
• For the Glaze: Melt chocolate and orange juice together in a microwave or small saucepan.
• Stir in icing sugar and mix until smooth.
• Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.

ORANGE POPPY BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour a 10- to 15-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, salt, and baking soda and set aside. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes. Add the orange zest. Then beat in the eggs and egg yolks 1 at a time. Beat in the poppy seeds and vanilla extract. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture.
• Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 50 minutes. Transfer to a rack to cool for 15 minutes, then flip the cake out and let it cool completely.
• For the glaze: In a medium bowl, whisk together the confectioners' sugar and orange zest and juice. Drizzle the cake with the glaze to serve.

POPPY SEED CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350℉ (180℃). Grease and flour a 12-cup bundt pan. In large bowl of mixer, combine sugar, corn oil, eggs, vanilla and almond extracts. Beat to blend. Combine and sift flour, poppy seeds, baking powder and salt into separate bowl. Add dry ingredients alternately with milk into large mixing bowl containing sugar mixture, beginning and ending with dry ingredients. Mix to blend. Pour batter into prepared pan. Bake approximately 45 to 50 minutes, or until toothpick inserted near center comes out clean. Remove cake from oven and place pan on wire rack to cool for 10 minutes. Prepare glaze while cake is cooling: Whisk powdered sugar, orange juice and almond extract together in a small bowl to blend. Turn out cake onto rack or cake platter. Spoon glaze over warm cake and allow cake to cool completely before slicing. Note: This poppy seed cake, which works in low or high altitudes without adjustment, will keep a number of days in a covered container on the counter top and freezes well unglazed. Serve it plain for snacking, glazed for desserts or with orange slices for breadfast.