Way back when I didn’t know any thing about food blogs, I used to only refer to my cooking magazines for inspiration and ideas. This orange poppy-seed cake is one of those early recipes that was just a staple in my kitchen. I normally made the lemon version.
It just had this tangy sweetness that was irresistible! I thought I was quite a baker whenever I would see the positive responses of my friends and families after they took that first bite of my cake. I thought it was funny that they were so impressed because the cake was so easy to put together! Who knew that years later I would start to write a baking blog and document my baking adventures. This cake was from an old issue of Bon Appetit magazine. I know I still have it around here somewhere in my recipe piles!
This is still a cake that I love to bake! My kids love it…my friends love it. Everyone is happy when I bake this gorgeous ciambella (ring cake).
Recipe slightly adapted from a Bon Appetit recipe.
Orange Poppy-Seed Cake
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon finely grated fresh orange zest (use organic orange if possible}
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons poppy seeds
- 1 1/2 cups confectioners sugar
- 3 tablespoons fresh orange juice
Instructions
- Preheat oven to 350F.
- Butter a tube pan.(I like to use baking spray)
- Whisk together flour, baking powder, orange zest, and salt in a bowl.
- Beat
together butter and granulated sugar in another bowl with an electric
mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in
eggs until combined. Reduce speed to low, then add flour mixture and
poppy seeds and mix until just combined. - Transfer
batter to cake pan, smoothing top, and bake until a wooden pick
inserted in center of cake comes out clean and top is golden brown,
about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto
rack. - Whisk
together confectioners sugar and orange juice in a bowl until smooth
(add more confectioner’s sugar or juice a teaspoon at a time if it’s too
thick or too thin until you get desired consistency). Pour glaze over
warm cake, spreading it with a spatula to drizzle over edge. Let stand
until glaze is set, about 15 minutes. - Serve warm or at room temperature.
I can see why everyone loves this cake!! yummm. . orange poppyseed .. delicious!!! hey, I'll be attending BlogHer Food in Miami next month. . . are you close to Miami? if so, I'd love to meet up!
This cake. Want now. Swoon.
What's not to love? The glaze alone…*thud*
I love your breads and orange, poppy and that glaze sound fantastic.
I've had lemon poppy seed cake before and loved it, but I've never tried it with orange. If it turns out half as fantastic as yours look, it'll be a winner in this house.
Isn't funny how sometimes the simplest recipes are the ones that elicit rave reviews? I love citrus with poppyseeds. Since I happen to have picked up a bunch of oranges, I'll be baking your cake this week!
I love that you did a combination of orange and poppyseed. This cake looks perfectly moist!
Ma che bella ciambella. I love the drizzle. For many years I made the Ukrainian poppyseed cake from the Moosewood Cookbook. This one looks fantastic ~ perfect crumb texture in that photo of the slice. Lovely to talk to you today, amica mia. Un abbraccio.
I could make a cake like this every week, love your orange version!