Orange-poppy seed cake

One of our favorites. Using oil instead of butter gives it a lighter flavor that lets the orange and poppy seed taste come through. I think it goes well with plain yogurt, but I would not turn my nose up at vanilla ice cream.

3 c all purpose flour
2 c sugar
1/4 c poppy seeds
2 tsp baking powder
1/4 tsp salt
1 c cooking oil (I use canola)
3 eggs
3/4 c milk
2 tsp grated orange zest
1/2 c orange juice

Spray a 10 inch bundt/tube pan with non-stick spray. Preheat over to 350f with rack at lower-middle position.

Put the dry ingredients in a mixer bowl and mix to blend. Add remaining ingredients and mix on low to blend then on medium-low for about a minute, scraping down sides of bowl once or twice. Scrape batter into pan and even out the top. Bake for 45-50 min until a toothpick or wooden skewer inserted into the middle of the cake comes out clean. Cool in pan for 10-15 min and then invert into a plate.

Optional glaze: mix 1 c sifted powdered sugar with 3-4 TB orange juice until you have a smooth, thick paste. Drizzle over cake once it is almost completely cooled.

Explore posts in the same categories: Baking, Desserts

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