Orange Poppyseed Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POPPY ORANGE SEED CAKE



Poppy Orange Seed Cake image

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

2½ cups all-purpose flour sifted
¾ teaspoons baking soda
½ teaspoon salt
4 large eggs
1½ cups granulated sugar
½ cup canola oil
½ cup butter
1¼ cups freshly squeezed orange juice (3-4 large oranges)
3 tablespoons orange zest
½ cup poppy seeds
⅓ cup fresh orange juice 1-2 orange
1 tablespoon orange zest
1 cup sugar

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

ORANGE AND POPPY SEED CAKE



Orange and Poppy Seed Cake image

Easy one layer Orange and Poppy Seed Cake made from scratch.

Provided by Jessica Holmes

Categories     Cake

Time 1h25m

Number Of Ingredients 17

210 grams (1 and 1/2 cups) plain flour or all purpose flour
2 and 1/2 teaspoons baking powder
1/4 teaspoon salt
200 grams (1 cup) caster sugar or granulated sugar
2 tablespoons poppy seeds
Zest of one orange
3 tablespoons fresh orange juice
120 ml (1/2 cup) vegetable oil
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) Greek yogurt*
60 ml (1/4 cup) milk
115 grams (1/2 cup or 1 stick) butter, softened
250 grams (1 and 1/4 cup) full fat cream cheese, room temperature, roughly chopped
375 grams (3 cups) icing sugar or powdered sugar
1-2 tablespoons fresh orange juice
Orange zest to decorate, optional

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.

LEVANA'S ORANGE POPPY SEED CAKE



Levana's Orange Poppy Seed Cake image

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

3 cups flour
1 tablespoon baking powder
1 pinch salt
2 tablespoons grated orange zest
5 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup orange juice
3/4 cup poppy seed
1/4 cup orange juice
1/4 cup sugar
3 tablespoons margarine

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 CAKE



Orange Poppy Seed Cake image

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

8 tablespoons butter, room temperature
1 1/2 cups granulated sugar
4 eggs
2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup poppy seed
1 teaspoon vanilla extract
2 oranges, zest of, grated
1/2 cup fresh orange juice
1/2 cup granulated sugar

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

ORANGE POPPY SEED CAKE



Orange Poppy Seed Cake image

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

⅓ cup poppy seeds (75 mL)
½ cup yogurt (125 mL)
7 oz unsalted butter (200g)
1 Tbsp finely grated orange rind (15 mL)
1 cup granulated sugar (250 mL)
3 eggs
¼ tsp salt (1 mL)
2 ¼ tsp baking powder (11 mL)
2 cup all-purpose flour (500 mL)
½ cup ground almonds (125 mL)
¾ cup orange juice, fresh squeezed (125 mL)
2 cup granulated sugar (500 mL)
1 cup orange juice, fresh squeezed (125 mL)
1 ½ cup water (375 mL)
½ cup orange zest, fine julienne (125 mL)

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 ZUCCHINI CAKE



Orange Poppy Seed Zucchini Cake image

A wonderful burst of citrus in a quick bread that takes no time at all to make! Rich batter fills an entire 8 x 12 pan and uses up that wonderful garden zucchini that is overflowing gardens in the fall. Delicious with or without glaze! Freezes extremely well!

Provided by Ginny Maziarka

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 14

Number Of Ingredients 19

1 serving cooking spray
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
3 eggs
1 ½ cups white sugar
½ cup brown sugar
1 cup vegetable oil
1 orange, zested
2 cups grated zucchini
1 cup mixed dried fruit
¼ cup poppy seeds
1 cup confectioners' sugar
¼ cup orange juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch loaf pan with cooking spray.
  • Mix flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger together in a bowl.
  • Beat eggs in a large bowl with an electric mixer until smooth. Beat in white sugar and brown sugar until incorporated. Mix in vegetable oil. Beat flour mixture in gradually until batter is smooth. Stir in orange zest. Fold in zucchini, dried fruit, and poppy seeds.
  • Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan, about 10 minutes.
  • Mix confectioners' sugar and orange juice together in a small bowl to make glaze.
  • Prick cake all over with a fork; drizzle glaze on top. Let cake cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 448.5 calories, Carbohydrate 68.8 g, Cholesterol 39.9 mg, Fat 18.1 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 287.3 mg, Sugar 39 g

ORANGE-AND-POPPY-SEED SHEET CAKE



Orange-and-Poppy-Seed Sheet Cake image

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

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon finely grated orange zest
2 tablespoons poppy seeds
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream, room temperature
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon poppy seeds

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 WITH CHOCOLATE SAUCE



Orange & poppy seed cake with chocolate sauce image

A light, zingy cake with a drizzle of chocolate and candied zest for a special finishing touch

Provided by Jennifer Joyce

Categories     Afternoon tea, Treat

Time 1h5m

Number Of Ingredients 9

250g butter , at room temperature, plus 1 tbsp extra
200g golden caster sugar , plus 25g
3 eggs
250g plain flour , sifted
1.5 tsp baking powder
juice of 2 oranges , zest of 4
50g poppy seed , toasted
100ml double cream
100g chocolate , chopped

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Grease a 20cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine 200g butter and 200g sugar in a large bowl. Beat until light and creamy, about 2 mins, then add the eggs, one at a time, beating well after you add each one. Tip in the flour and baking powder, mix for a few secs, then add the orange juice, zest of 2 oranges and poppy seeds. Stir everything together, then pour into the cake tin. Bake for 50 mins, then remove from the oven. Cool completely in the tin.
  • Meanwhile, make the candied orange zest by combining the remaining zest (finely sliced), 25g sugar and 100ml water in a small pan. Bring to the boil and cook for 5 mins until thick. Remove the zest with a slotted spoon onto a sheet of non-stick baking paper.
  • For the sauce, heat the cream in a small pan until nearly boiling. Put the chocolate and remaining butter into a bowl, then pour the hot cream over it and leave for 1 min to melt. Stir together until smooth, then let it sit until the cake is cool (if it hardens, just reheat gently). Drizzle the sauce over the cake, sprinkle with the candied zest and serve.

Nutrition Facts : Calories 650 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 39 grams sugar, Protein 8 grams protein, Sodium 0.86 milligram of sodium

TOM'S ORANGE & POPPYSEED CAKE



Tom's orange & poppyseed cake image

Why not turn this cake into a dessert?

Provided by Tom Dolby

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 2h

Yield Cuts into 8 slices

Number Of Ingredients 12

2 medium oranges
350g caster sugar
150g self-raising flour
¾ tsp baking powder
150g ground almond
2½ tbsp poppy seeds
3 medium eggs
175g caster sugar
4 medium eggs
juice and grated zest of 1 large orange and 1 lemon
100g caster sugar
100g unsalted butter

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. Thinly slice the unpeeled oranges then put them in a saucepan with 400ml/14fl oz water and the sugar. Stir everything around and poach the oranges, covered, over a medium heat for 20 minutes until the pith feels soft when tested with a sharp knife. Remove from the heat and leave to cool.
  • Grease and line a 20cm springform cake tin and arrange the nicest poached orange slices (about seven) in the bottom. Strain the remaining orange slices, keeping the poaching liquid. Purée 100g/4oz of the oranges together with 75ml/21⁄2 fl oz of the liquid, to make a smooth mixture (a hand blender is great for this).
  • To make the cake, mix the flour, baking powder, almonds and poppy seeds together and put aside. Whisk the eggs with the caster sugar until the mixture looks like softly whipped cream. This will take 5-7 minutes. Immediately fold in the orange purée very gently using a spatula, so you don't knock out all the air.
  • Fold the dry ingredients into the foamy orange mix, stopping as soon as it's combined. Carefully pour the mixture into the prepared tin and bake for 40-45 minutes until golden brown and springy to the touch. Test with a skewer - if it comes out clean from the centre, the cake is cooked. Remove from the oven and leave to cool in the tin. When cool, turn the cake out so the orange slices are uppermost.
  • While the cake is cooling, make the curd. Beat the eggs with the orange and lemon juices, then strain into a bowl. Add the sugar, butter and orange and lemon zest, then place the bowl over a pan one-third full of boiling water. Stir over the heat until the mixture thickens - it's ready when it thickly coats the back of your spoon (this could take up to 30 minutes, so be patient). Leave to cool.
  • Cut the cake across twice, into three sections. Brush middle and bottom layers with some of the leftover syrup. Divide the curd between the layers and spread it out, then sandwich all three sections together. Brush the top with more syrup. Let the cake sit for a few hours to allow flavours to develop. It keeps for 3-4 days in the fridge

Nutrition Facts : Calories 685 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 82 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.49 milligram of sodium

FRESH ORANGE-POPPY SEED CAKE



Fresh Orange-Poppy Seed Cake image

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

1 large navel orange
1 pkg. (2-layer size) white cake mix
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 Tbsp. poppy seed
1-1/2 tsp. orange extract, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. almond extract
1 cup powdered sugar

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



Orange-Poppy Seed Cake image

Ambrosia to the eyes and the palate! This lovely glazed cake is a breeze to make.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 tablespoon grated orange peel
1/2 cup water
1/2 cup orange juice
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1 cup powdered sugar
1/4 teaspoon grated orange peel
1 to 2 tablespoons orange juice
Additional grated orange peel, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, 1 tablespoon orange peel, water, 1/2 cup orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan.
  • Bake as directed on box for 12-cup fluted tube pan. Cool 15 minutes; remove from pan to cooling rack or heatproof serving plate. Cool completely, about 2 hours.
  • In small bowl, mix powdered sugar, 1/4 teaspoon orange peel and 1 tablespoon orange juice. Stir in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down sides. Garnish with additional orange peel. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 20 g, TransFat 0 g

ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE



Orange, Poppy Seed, and Butternut Squash Coffee Cake image

I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 23

½ cup all-purpose flour
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
1 pinch salt
1 pinch ground cloves
1 pinch ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 cup mashed, cooked butternut squash
¼ cup freshly squeezed orange juice
1 ½ tablespoons grated orange zest
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature
1 tablespoon poppy seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
  • Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
  • Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
  • Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
  • Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
  • Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 57.4 g, Cholesterol 80.4 mg, Fat 18 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 325.8 mg, Sugar 32.2 g

More about "orange poppyseed cake recipes"

EASY ORANGE AND POPPY SEEDS CAKE RECIPE - EN CASA COOKING SPACE
2019-03-03 Super easy and quick recipe for this Orange and Poppy Seeds Cake. Moist, fresh and elegant. Print It Pin It. Prep Time 10 mins. Cook Time 25 mins. Total Time 35 mins. Course Cakes. Servings 15 slices. Ingredients . Cake: ½ cup vegetable oil; 1 cup sugar; 2 whole oranges peeled, seeded and cut in quarters; 1 tbsp vanilla essence; 2 eggs; 1 ½ cup self-rising flour; 2 …
From encasacookingspace.com


ORANGE POPPYSEED BUNDT CAKE - HEIDI'S HOME COOKING
3 cups powdered sugar. 3 Tbsp orange juice. 1/2 tsp orange extract. Heat the oven to 350 degrees and grease a bundt pan with shortening or cooking spray. In a small liquid measuring cup, mix the buttermilk and poppyseeds and let them soak 30 min. Combine the flour, baking powder, and salt in a bowl and set aside.
From heidishomecooking.com


ORANGE AND POPPY SEED CAKES BY NIGEL SLATER | CAKE - THE GUARDIAN
2021-05-24 Set the oven at 160C fan/gas mark 4. To make the cakes, put the butter into the bowl of a food mixer, add the sugar, and cream until soft and fluffy. Add the orange and lemon zests. In a separate ...
From theguardian.com


ORANGE & POPPY SEED CAKE RECIPE | MYFOODBOOK
Pre-prepare a 20cm round, lined cake tin. Put the poppy seeds and milk into a jug, stir, then set aside on your workbench to start on the other ingredients. Place the butter, orange rind, vanilla paste and sugar into a bowl, then beat with an electric mixer/beaters until light, creamy and pale in colour. Add eggs, one by one, mixing between ...
From myfoodbook.com.au


ORANGE AND POPPYSEED CAKE RECIPE | WOOLWORTHS
Step 4. Melt butter and let cool slightly. Add eggs and whisk together. Step 5. Mix orange mixture with the butter. Step 6. Add wet mixture to the flour and gently fold mixture until combined. Step 7. Put mixture into a lined cake pan and bake for approximately 40-45 mins.
From woolworths.com.au


ORANGE-POPPY SEED CAKE | BETTER HOMES & GARDENS
Step 1. Grease and lightly flour a 10-inch fluted tube pan; set pan aside. In a large bowl stir together flour, sugar, poppy seed, baking powder, and salt. Add oil, eggs, milk, orange peel, and the 1/2 cup orange juice. Beat with an electric mixer on low to medium speed about 60 seconds or until well combined. Pour batter into prepared pan.
From bhg.com


ORANGE POPPY SEED CAKE RECIPE | GOOD FOOD
Method. 1. Preheat the oven to 180C. Grease a 22cm round cake tin or kugelhopf tin and lightly dust with flour, shaking out any excess. 2. Using electric beaters, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla, poppy seeds and orange zest and stir until well ...
From goodfood.com.au


ORANGE POPPY SEED CAKE - A FAMILY FEAST®
2014-03-19 Instructions. Preheat the oven to 325 degrees and set your oven rack to the middle position. Grease and flour a fancy bundt springform pan like this (use the fancy bottom with the center tube) or a 10-inch bundt pan. Set aside. In a bowl, sift together the flour, baking powder and salt. Set aside.
From afamilyfeast.com


EASY TO MAKE ORANGE AND POPPYSEED CAKE. - MRSFOODIEMUMMA
2019-09-19 Preheat your oven to 180° or 160° for fan forced. Grease and line a 20cm cake tin with baking paper. In a large bowl add the zest, juice, butter, sugar, eggs, flour and milk and whisk until combined. Add the poppyseeds and continue to whisk for a few more seconds.
From mrsfoodiemumma.com


ORANGE AND POPPY SEED CAKE - STRAYED FROM THE TABLE
2009-11-27 Remove oranges and puree – including the skin, until smooth. Preheat oven to 160’c. In a large mixing bowl whisk eggs and sugar till light and fluffy. Add almond meal and baking powder till combined. Add orange puree and poppy seeds to mixture and stir. Pour the mixture in to a 22cm grease proof tin. Bake in oven for 40min or until firm, it ...
From strayedtable.com


ORANGE POPPY SEED POUND CAKE - COOKIE AND KATE
2013-03-21 In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt. Pour the sugar into a medium-sized mixing bowl. Grate all the zest from the orange (should yield about 2 teaspoons zest). Rub the zest into the sugar until the sugar is orange and fragrant. Slice the orange in half for juicing.
From cookieandkate.com


SIMPLE ORANGE POPPY SEED CAKE | AMY'S HEALTHY BAKING
2015-12-17 Bake at 350°F for 21-24 minutes or until a toothpick inserted into the center comes out clean and the center feels firm to the touch. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Just before serving, prepare the drizzle by stirring together the stevia and milk in a small bowl.
From amyshealthybaking.com


ORANGE & POPPYSEED CAKE - ALLIED PINNACLE
Method. Preheat oven to 180°C or 160°C fan-forced. Grease and line a 20cm round tin. Place water, egg and orange juice into mixing bowl, followed by the Traditional Cake Mix, poppyseed and orange rind. Using an electric mixer, mix on low speed until all ingredients are combined.
From alliedpinnacle.com


ORANGE POPPY SEED CAKE RECIPE - THE GOURMET LARDER
2021-11-09 For this orange poppy seed cake recipe all you need are these 10 ingredients: Neutral-tasting oil (coconut, vegetable or sunflower oil) – creates moisture, makes the cake light and lengthens the cake’s life span. Medium eggs – build structure and richness to a recipe. Make sure they are at room temperature before use.
From thegourmetlarder.com


RECIPE: ORANGE AND POPPYSEED GLUTEN FREE CAKE (CLOVER …
About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators ...
From youtube.com


ORANGE AND POPPYSEED LOAF RECIPE RECIPE | BETTER HOMES AND …
2022-03-04 Preheat oven to 160°C fan-forced (180°C conventional). Put poppyseeds in a blender or mini food processor and grind until the seeds are mostly cracked. Combine with milk, 1/3 cup of the caster sugar, coffee, vanilla and half of the orange zest in a medium saucepan. Simmer over medium heat for 15 minutes, until thickened.
From bhg.com.au


ORANGE AND POPPY SEED SYRUP CAKE | DONNA HAY
1 cup shredded orange rind. Preheat oven to 160°C (325°F). Place the butter, grated orange rind and ¾ cup (165g) of the sugar in the bowl of an electric mixer and beat until pale and creamy. Add the eggs, one at a time, beating well after each addition. …
From donnahay.com.au


ORANGE, OLIVE OIL, AND POPPYSEED CAKE RECIPE | LEITE'S CULINARIA
2022-02-16 Make the cake. Preheat the oven to 350°F (180°C), and coat a 9-inch (23-cm) cake pan with oil or butter. Line the bottom of the pan with parchment paper. In a large bowl, whisk together the orange zest and granulated sugar. Whisk in the flour, poppy seeds, salt, baking powder, and baking soda.
From leitesculinaria.com


ORANGE POPPYSEED CAKE – CAN'T STAY OUT OF THE KITCHEN
2013-07-16 Total time: 1 hour 15 mins. Serves: 16. Also know as Jewish Coffee Cake, this delicious breakfast cake has delicious orange and poppy seed flavors. Great for holiday breakfasts or as a dessert. Ingredients. [b]CAKE: [/b] [br] 1 yellow or white cake mix. 1 small box instant vanilla pudding. 4 eggs.
From cantstayoutofthekitchen.com


ORANGE POPPYSEED CAKE - THE FIRST YEAR
2015-05-12 Orange Poppyseed Cake (make this recipe once for each layer) 1 ½ sticks butter room temperature (3/4 cups) ¾ cup sugar; zest of 1 & 1/2 oranges; 3 large eggs; 1 cup flour; 1 ½ tsp baking powder; ½ tsp salt; 1 tbsp poppyseeds; Orange Buttercream (this should make enough frosting to frost the cake using the frilly or rose technique) 3 sticks butter room …
From thefirstyearblog.com


ORANGE POPPY SEED CAKE WITH MASCARPONE FROSTING
2022-01-06 In a medium bowl, whisk flour, baking powder, poppy seeds, and salt. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter, sugar and orange zest on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
From livforcake.com


SUMMERTIME ORANGE ALMOND POPPY SEED CAKE WITH ALMOND …
2021-10-06 Preheat your oven to 325 degrees F. Spray three 8-inch cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside. In a medium sized mixing bowl, whisk together the cake flour, baking powder, …
From cakebycourtney.com


ORANGE AND POPPYSEED CAKE - MAMA LOLA COOKS
2022-01-23 Orange Poppyseed Cake; 125g butter, room temperature . 1/3 cup vegetable oil. 1 1/2 cups caster sugar. 4 eggs,room temperature . 2 1/2 cups plain flour. pinch of salt. 1 3/4 teaspoon baking powder. 1/4 teaspoon baking soda . 3 tablespoons poppy seeds, lightly bruised in a mortar and pestle . 3/4 cup milk. Juice of 1 orange (1/2 cup) grated Zest ...
From mamalolacooks.com


ORANGE & POPPY SEED CAKE RECIPE - SHARE YOUR CREATION WITH US …
2018-04-13 InSTRUCTIONS. Preheat oven to 140°c (with fan) or 160°c (without fan). Grease a 18cm/7inch round tin and line with baking paper. Place the eggs in a large bowl and beat with an electric beater on high speed for 4 minutes until light and fluffy. Use a whisk to fold the packet mix, juice, zest and poppy seeds into the eggs.
From 180cakes.com


ORANGE & POPPY SEED CAKE RECIPE | WOOLWORTHS
Step 3 of 6. Beat butter and sugar together with electric beaters until pale and creamy. Add eggs, one at a time, beating well after each. Stir in orange rind and poppy seeds.
From woolworths.com.au


EASY ORANGE POPPY SEED BUNDT CAKE - MARIA'S MIXING BOWL
Set the oven to 350°. Prepare a baking pan by spraying with oil and sprinkling flour to help prevent sticking. Sift together the bread flour, cake flour, baking powder and baking soda into a large bowl. Zest orange and add to bowl of flour. Add poppy seeds to the bowl.
From mariasmixingbowl.com


ORANGE POPPYSEED CAKE RECIPE | BY LEIGH ANNE WILKES
2020-07-17 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 ...
From yourhomebasedmom.com


ORANGE POPPYSEED ALMOND FLOUR CAKE - LEMONS FOR LULU
2021-09-20 Preheat the oven to 350 degrees. Spray an 8-inch cake pan with non-stick spray. Line the bottom with parchment paper and spray the paper as well. In a bowl, mix together the egg yolks and 1/4 cup of sugar until combined. Stir in …
From lemonsforlulu.com


LEVANAS ORANGE POPPY SEED CAKE BEST RECIPES
Easy one layer Orange and Poppy Seed Cake made from scratch. 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 …
From findrecipes.info


ORANGE AND LEMON POPPYSEED CAKE — TANIA AHKIN.
2021-09-28 Method: Preheat the oven to 180 degrees celsius. Line a 9 inch cake tin with parchment paper. In a large bowl, place the flour, almond meal, coconut sugar, baking powder, bi-carb sods, and poppy seeds and whisk to combine. Next, add your mashed banana, almond milk, orange and lemon zest, and orange juice and stir until a smooth batter forms.
From taniaahkin.com


ORANGE-POPPYSEED POUND CAKE - RECIPE - FINECOOKING
Position a rack in the center of the oven and heat the oven to 350ºF. Butter and flour two 9x5x3-inch loaf pans (or eight 5-3/4×3-inch mini loaf pans, each with a 2-cup capacity). Tap out any excess flour. In a medium bowl, sift together the flour, baking powder, and salt; whisk in the poppyseeds. Put the sugar and orange zest in a food ...
From finecooking.com


ORANGE POPPYSEED CAKE LOAF - ERIN LIVES WHOLE
2022-04-12 Instructions. Preheat oven to 350F and line 8×4 bread pan with parchment paper and nonstick spray. In a medium bowl, combine flour, poppy seeds, baking powder, and salt. In a large bowl, whisk together eggs, oil, maple syrup, greek yogurt, vanilla, almond extract, fresh orange juice, and orange zest.
From erinliveswhole.com


ORANGE POPPYSEED CAKE, DAIRY & EGG FREE | MY KITCHEN STORIES
2021-07-25 Orange cake. Set the oven to 170 C. Line an 8in/ 20 cm tin with parchment paper. Mix the flour, baking soda, poppyseeds, salt together until combined (by stiring or by whisk) Mix the milk, oil, vanilla, sugar, zest and orange juice together. Whisk to combine.
From mykitchenstories.com.au


ORANGE POPPY SEED BUNDT CAKE #MYVINTAGERECIPE
2019-09-24 1 tablespoon orange brandy. 1 teaspoon butter. Instructions. Cake. Preheat oven to 350F and grease and flour a 12 cup bundt pan. In a bowl combine the dry ingredients: flour, baking powder, salt and poppy seeds. Stir together the milk and extracts. Cream together the butter, orange zest and sugar until light and fluffy.
From vintagekitty.com


POPPY SEED POUND CAKE WITH ORANGE GLAZE - JETT'S KITCHEN
Cake Instructions. Preheat oven to 350 degrees Fahrenheit. Mix all ingredients together except for the poppy seeds and beat for two minutes (do not over beat). Then gently fold in the poppy seeds. Pour into two greased and floured loaf pans. Bake 1 hour. Remove from oven and allow to cool on cooling rack for 5 minutes.
From jettskitchen.com


ORANGE POPPY SEED POUND CAKE - AMANDA'S COOKIN'
2021-09-09 Instructions. Preheat oven to 350ºF. Butter and flour two 9x5x3-inch loaf pans (or eight 5-3/4×3-inch mini loaf pans, each with a 2-cup capacity). Sift together the flour, baking powder, and salt; whisk in the poppy seeds. Blend the sugar and zest with fingers.
From amandascookin.com


Related Search