POPPY ORANGE SEED CAKE
This moist and textured orange poppy seed cake recipe super delicious. Packed with citrus flavor and poppy seeds and crunchy glaze it will make it onto your list of baking favorites.
Provided by Erren Hart
Categories cake
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F/180°C. Grease your pans and set aside.
- In a medium bowl combine the flour and baking soda and salt. Set aside.
- In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.
- With the mixer running on low speed add oil slowly until combined and repeat with the butter. Add orange juice poppy seeds and zest and keep mixing slowly until combined. Add flour mixture and mix until just combined (being careful not to overmix).
- NOTE: depending on the brand of flour you use, the batter may be quite wet.
- Add batter to the prepared pan. Bake for 20-25 minutes for the muffin pan. ( 50-60 minutes for a 12 cup/10-inch bundt pan, or 40-50 minutes for 2 loaf pans or until a cake tester inserted into the center comes out clean)
- While the cakes bake, mix together the orange juice, zest, and sugar to make the glaze.
- Allow to cool 5-10 minutes before adding the glaze.
- When the cakes are done and are still warm remove them from the pan, transfer them to a wire rack with baking paper, prick the warm cakes all over with a skewer and then pour over the glaze.
- Place a second sheet of baking paper next to the cooling rack. Transfer the cooling rack with the cakes to the clean paper and pour the glaze that dripped off the cakes onto the baking paper over the cakes. You may have to repeat this step a few times. Once glazed the juice will sink into the cakes and the sugar will form a lovely, crisp topping.
Nutrition Facts : Calories 466 kcal, Carbohydrate 67 g, Protein 6 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 75 mg, Sodium 256 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving
FRESH ORANGE-POPPY SEED CAKE
Ready for a cake unlike any other? Then try this pretty, citrusy cake flavored with orange extract and garnished with fresh orange slices!
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cut orange crosswise in half; wrap 1 piece with plastic wrap. Refrigerate until ready to use. Grate remaining orange half. Reserve zest; discard grated orange half or reserve for snacking.
- Beat cake mix, 1-1/2 cups sour cream, poppy seed, 1 tsp. orange extract and reserved orange zest with mixer until blended. (Batter will be thick.)
- Pour into 9x5-inch loaf pan sprayed with cooking spray.
- Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Remove from pan to wire rack; cool completely. Transfer to plate.
- Beat cream cheese, almond extract, remaining sour cream and remaining orange extract in medium bowl with mixer until blended. Gradually beat in sugar; spread over top of cake. Garnish with orange slices.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 44 g, Fiber 1 g, Sugar 29 g, Protein 4 g
ORANGE POPPY SEED CAKE
Note: Because this cake bakes at such a low temperature, try to avoid opening the oven to check on the progress of the cake during the baking time. Sharing from personal experience - if the oven temperature cools down too much while the cake bakes, the center of the cake may collapse.
Provided by Martha
Time 1h20m
Number Of Ingredients 12
Steps:
- In a bowl, sift together the flour, baking powder and salt. Set aside.
- In the bowl of a standmixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Alternate adding the flour mixture and the milk to the creamed mixture, mixing well after each addition.
- Fold in the poppy seeds, vanilla and orange zest and mix just until evenly combined.
- Pour the batter into your prepared pan.
- Bake for 50 to 60 minutes or until the edges of the cake shrink slightly away from the sides of the pan and a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for about 30 minutes and then turn out onto a cake rack or plate to cool.
- Prepare the glaze by mixing the orange juice and sugar together until the sugar dissolves.
- Using a toothpick or cake tester, prick holes throughout the top of the cake and slowly spoon or brush the glaze over the cake, allowing the glaze to seep into the cake.
- Slice to serve.
ORANGE AND POPPY SEED CAKE
Easy one layer Orange and Poppy Seed Cake made from scratch.
Provided by Jessica Holmes
Categories Cake
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- In a large mixing bowl, add flour, baking powder, salt, sugar, poppy seeds and orange zest. Stir briefly to combine.
- In a separate bowl, add orange juice, oil, eggs and vanilla. Whisk briefly just to break up the egg yolks.
- Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combined - but be careful not to over mix. Spoon batter into prepared tin.
- Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
- To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add sugar, 1 cup at a time, and continue to beat until smooth.
- Add orange juice and mix until frosting is creamy. Taste and add extra orange juice if needed. Generously frost the top of the cake. Scatter over fresh orange zest.
ORANGE-AND-POPPY-SEED SHEET CAKE
Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and get creative when cutting: Small and large planks, slices on the bias, and even triangles are fair game when it comes to a sheet cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h20m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
- Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
- Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
- Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
- Icing: Whisk together confectioners' sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.
ORANGE POPPY SEED CAKE
Recipe courtesy Nicolette Novak and Lisa Rollo, The Good Earth Cooking School.
Provided by Christine Cushing
Categories bake,Citrus,dessert,North American,snack
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Grease an 8-inch square cake pan and line with parchment paper.
- In a small bowl, combine the poppy seeds and yogurt and set aside.
- In another bowl, beat together the butter, grated orange rind and sugar until light and creamy. Add the eggs and beat until well incorporated. Stir in the poppy seed mixture, flour, salt, baking powder, almonds and orange juice.
- Spoon the batter into the prepared pan. Bake for 45 to 50 minutes or until cooked when tested with a toothpick or skewer. When cake is still warm, pour over the syrup. Cake serves 6 to 8.
- In a saucepan, stir the sugar, remaining orange juice, and water over medium heat until the sugar is dissolved and mixture starts to boil. Add the orange zest and continue to boil slightly thickened and syrupy, about 15 to 20 minutes.
- Pour the hot syrup over the warm cake and serve. To take it up a notch on the sinfulness scale, add a dollop of whipped cream, flavoured with Grand Marnier.
ORANGE POPPY SEED CAKE
Make and share this Orange Poppy Seed Cake recipe from Food.com.
Provided by amievv821
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F Grease 10-inch bundt pan (or two small loaf pans).
- Cream butter and sugar together in a mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
- Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk. Mix well after each addition.
- Fold in poppy seeds, vanilla and grated orange zest. Pour batter into the prepared pan(s).
- Set on middle rack of oven and bake for 50-60 minutes (less time if baked in loaf pans), or until edges shrink away slightly from sides of pan and cake tester inserted into center comes out clean. Let cake cool in the pan for 30 minutes before turning it out onto a cake rack.
- When cake has slightly cooled, prick holes in it 1 1/2 inches apart with a long toothpick and pour the *Orange glaze evenly over top. Serve warm. Disposable loaf pans work great for this, as the pans hold all the glaze and keep the cake moist.
- *Orange Glaze.
- 1/2 cup fresh orange juice.
- 1/2 cup granulated sugar.
- Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
Nutrition Facts : Calories 516.6, Fat 19.1, SaturatedFat 9.1, Cholesterol 139.5, Sodium 389.5, Carbohydrate 79.2, Fiber 1.8, Sugar 52.8, Protein 8.9
FRESH ORANGE-POPPY SEED CAKE
A rich and moist orange poppy seed cake enriched with sour cream gets an orange cream cheese icing for a special breakfast, snack, or dessert treat. It's baked in a loaf pan and garnished with fresh orange slices.
Provided by Allrecipes Member
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Grate half the orange; set aside. Cut remaining orange half into thin slices. Discard remaining orange half or reserve for another use.
- Beat cake mix, 1-1/2 cups sour cream, poppy seed, orange zest and 1 teaspoon orange extract. (Batter will be thick.) Pour into 9x5-inch loaf pan sprayed with cooking spray. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; remove to wire rack. Cool completely. Transfer to plate.
- Beat cream cheese, almond extract and remaining sour cream and orange extract in medium bowl with mixer until well blended. Gradually beat in sugar; spread over top of cake. Garnish with orange slices.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 47.6 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.7 g, Sodium 333.4 mg, Sugar 35.1 g
LEVANA'S ORANGE POPPY SEED CAKE
In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table. It's the most heavenly version of orange poppy seed cake I've seen so far. My only change to the recipe was to move it from the food processor to the stand mixer.
Provided by Mirj2338
Categories Dessert
Time 1h19m
Yield 14 serving(s)
Number Of Ingredients 13
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.
FRESH ORANGE-POPPY SEED CAKE
A rich and moist orange poppy seed cake enriched with sour cream gets an orange cream cheese icing for a special breakfast, snack, or dessert treat. It's baked in a loaf pan and garnished with fresh orange slices.
Provided by Allrecipes Member
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Grate half the orange; set aside. Cut remaining orange half into thin slices. Discard remaining orange half or reserve for another use.
- Beat cake mix, 1-1/2 cups sour cream, poppy seed, orange zest and 1 teaspoon orange extract. (Batter will be thick.) Pour into 9x5-inch loaf pan sprayed with cooking spray. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; remove to wire rack. Cool completely. Transfer to plate.
- Beat cream cheese, almond extract and remaining sour cream and orange extract in medium bowl with mixer until well blended. Gradually beat in sugar; spread over top of cake. Garnish with orange slices.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 47.6 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.7 g, Sodium 333.4 mg, Sugar 35.1 g
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