Poppy Seed Cake with Orange Glaze
Submitted by ellkay
Poppy seed bundt cake with vanilla and almond extracts, finished with a bright orange-almond glaze. A versatile cake for breakfast, snacking, or dessert.
YIELD
10 servingsPREP
20 minCOOK
50 minREADY
70 minThis is a versatile, all-occasion bundt cake that works as breakfast with coffee, an afternoon snack, or dressed-up dessert with the orange glaze drizzled over. Two tablespoons of poppy seed scatter through the crumb, giving the cake the gentle crunch and earthy, slightly nutty bite that defines a proper poppy seed cake.
The almond extract is the unsung hero. Just a half teaspoon (with another quarter in the glaze) deepens the vanilla and amplifies the citrus glaze, creating a marzipan-like undertone that elevates this above ordinary bundt cakes. Skip it and the cake tastes plain.
Corn oil rather than butter is intentional. Oil cakes stay moist for days longer than butter cakes because they don’t solidify at room temperature. This one will still be tender on day four.
The altitude-friendly note in the directions is real. The ratio of leavening to flour to liquid makes this cake forgiving across elevations, which is unusual and worth remembering if you bake at altitude.
Pro Tips
- Use a heavy, well-greased 12-cup bundt pan. Cheaper, thin pans burn the outside before the inside sets.
- Tap the filled pan firmly on the counter twice to release air bubbles. Otherwise you’ll get holes in the finished cake.
- Glaze the cake while still warm (not hot). Warm cake absorbs some glaze, locking it into the surface for a beautiful matte finish.
- For a more dramatic look, double the glaze and let it drip down the sides in thick rivers.
Variations
- Substitute lemon juice for orange in the glaze for a brighter citrus pop.
- Add 1 tablespoon of orange zest to the batter for double-citrus flavor.
- Toast the poppy seeds lightly before adding to deepen their flavor.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 12-cup bundt pan.
In large bowl of mixer, combine sugar, corn oil, eggs, vanilla and almond extracts.
Beat to blend.
Combine and sift flour, poppy seeds, baking powder and salt into separate bowl.
Add dry ingredients alternately with milk into large mixing bowl containing sugar mixture, beginning and ending with dry ingredients.
Mix to blend.
Pour batter into prepared pan.
Bake approximately 45 to 50 minutes, or until toothpick inserted near center comes out clean.
Remove cake from oven and place pan on wire rack to cool for 10 minutes.
Prepare glaze while cake is cooling: Whisk powdered sugar, orange juice and almond extract together in a small bowl to blend.
Turn out cake onto rack or cake platter.
Spoon glaze over warm cake and allow cake to cool completely before slicing.
Note: This poppy seed cake, which works in low or high altitudes without adjustment, will keep a number of days in a covered container on the counter top and freezes well unglazed.
Serve it plain for snacking, glazed for desserts or with orange slices for breadfast.
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