Orange Poppy Bundt Cake

A bundt is the perfect cake to make when you want a beautiful show-stopper without the fuss of frosting. It emerges from its namesake pan[ looking gorgeous every time, and a simple glaze makes the cake even more mouth-watering.]

Total Time:
2 hr 10 min
Prep:
20 min
Inactive:
1 hr
Cook:
50 min

Yield:
10 servings
Level:
Easy

Ingredients
  • Cake:
  • 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pan
  • 3 cups all-purpose flour, plus more for the pan
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1 3/4 cups granulated sugar
  • 2 tablespoons orange zest (from about 2 oranges)
  • 3 large eggs plus 2 large egg yolks
  • 3 tablespoons poppy seeds
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk
  • Glaze:
  • 1 cup confectioners' sugar
  • 1 teaspoon orange zest plus 2 tablespoons orange juice
Directions
  • Special equipment: a 10- to 15-cup bundt pan

  • 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.

Cook's Note: Creaming the butter--the mixing of the butter and sugar--is one of the most important steps in cake-making. A recipe will often instruct bakers to cream the butter and sugar for somewhere between 3 and 5 minutes. That may seem like a long time, but it is in fact important. Creaming the butter and sugar together actually aerates the batter, leading to a light and fluffy cake. Just be sure to start with room temperature butter and to scrape down the bowl occasionally.


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    This recipe is featured in:

    Ultimate Baking Guide