Orange Poppy Seed Cake is the perfect way to celebrate summer or just about any season, holiday or occasion. They are a triple threat with orange cake, orange glaze and orange drizzle.
I’ve got my orange lovers covered. This Orange Cake is one of my favorite cakes of all times and these Orange Creamsicle cookies and Orange Creamsicle Cupcakes taste like the ice cream treat.
Orange Poppy Seed Bundt Cake
I have always had a bit of a thing about sharing my favorite foods. Basically, I don’t like to! I guess that is why you can find candy hidden in my desk drawer, cartons of my favorite ice cream in the back of the freezer and cookies hidden in the closet. That is one thing we mothers don’t get to do very often – eat the whole thing themselves!! Even though I don’t have any children living at home anymore, I do have a husband that I have to protect my treats from!
I have always loved small, individual size food too for the very reason that I don’t have to share it with anyone. I mean, who doesn’t love their very own individual cake. Besides not having to share I think things just taste better in miniature size and these orange poppy seed bundt cakes looks so pretty in individual size!!
These little cakes are full of orange flavor using orange zest and orange juice. There is orange in the cake and in the glaze you brush over the top and in the drizzle! A triple orange threat!
How to Make Orange Poppy Seed Cake
I have made this cake in a regular bundt pan and in my mini bundt pans and it is delicious either way.
If you want to make them little you will need a mini bundt pan. I have three different size pans, a mini pan that makes 12 and a small pan that makes 6. The recipe will also make a 12 cup, full size bundt cake.
The recipe makes 12 small bundt cakes and 24 mini bundt cakes. Be sure and use my favorite baking spray to make sure they come out of the pan easily. After removing them from the oven, take them out of the pan while they are still hot and brush them with the orange glaze.
Allow them too cool on a baking rack and then drizzle with more orange and sugar goodness. I like to put my cooling rack over a backing sheet to make cleanup easier.
All that is left to do is put them on a pretty serving plate, garnish with a little mint and enjoy! They are the perfect addition to a baby or bridal shower buffet or a holiday brunch.
Bundt Cake Tips
- If I am using a full size bundt pan, in addition to the baking spray I will also flour the pan.
- You know the cake is done when it begins pulling away from the edges of the pan. Do the toothpick test but also make sure the edges are pulling away also, this will help ensure a flawless removal from the pan.
- Only allow the cake to cool for about 5 minutes in the pan (for a full size bundt cake, and only a few minutes for the mini cakes) The longer it sits in the pan the more likely it is to stick.
Orange Poppy Seed Bundt Cake
- 1 tsp salt
- 3 cups flour
- 1 1/2 tsp baking powder
- 3 Tbsp poppy seeds
- 4 eggs
- 1 cups milk
- 1/2 cups orange juice fresh squeezed
- 1 Tbsp orange zest
- 1 cup oil
- 2 cups sugar
- 1 1/2 tsp vanilla
- 1/4 cup fresh orange juice
- 1/4 cup sugar
- 2 Tbsp butter
- 1 cup powdered sugar
- 2 Tbsp orange juice
- Preheat oven to 350 degrees
- Mix together eggs and sugar and beat until fluffy
- Add oil, milk, juice, and vanilla. Mix until combined
- 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 thickened. About 3-4 minutes.
- After cake is done remove from pan and prick all over with a skewer or toothpick.
- Brush glaze over top and sides of cake while it is still hot.
- Allow cake to cool
- Drizzle with powdered sugar and OJ mixture. Be sure drizzle is stiff enough not to run all over.
Originally Posted May 4, 2012
Leave a Review