Happy National Bundt Pan Day! (Yes, there is a commemoration for almost everything.)
bundtolicious
I was inspired to blog a bundt recipe by the Food Librarian (who I don’t know) and her I Like Big Bundts posts.
Plus this year, she’s offering buttons. 
How could I pass that up?
I baked an orange poppy seed bundt from Jeanne Lemlin’s Quick Vegetarian Pleasures. (My first & still favorite Veggie cookbook).
This was my go to cake for years, but I haven’t made it in awhile. It has most of the basic cake ingredients + orange extract (except I have orange oil for some reason) and poppy seeds.
Orange Poppy Seed Cake
Ingredients
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons poppy seeds
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1 cup (2 sticks) softened unsalted butter
1 1/2 cups sugar
3 large eggs
1 1/2 cups plain yogurt (or sour cream)
1 tablespoon of orange extract (or 1 teaspoon orange oil)
Instructions
Preheat the oven to 350. Grease & flour your bundt pan.
In a medium bowl, combine the flour, baking soda, baking powder, salt & poppy seeds.
In a large bowl, cream the sugar & butter together until pretty & fluffy. Add the eggs until mixed, then add the yogurt and then the extract.
Add the flour mixture to the large bowl, beating until combined. This makes a nice dense batter. Scrape the batter into the prepared pan.
Bake for 50 to 55 minutes. Cool 10 minutes on a rack then turn out.
Cool completely, then make the glaze. If you’re freezing this cake, then don’t glaze it until you’re ready to serve it.
Glaze
1 cup powdered sugar
1 1/2 tablespoons warm water
1/2 teaspoon pure orange extract
Sift the sugar for a smoother glaze then combine with water and extract. Drizzle over the cooled cake. Let harden…about 20 minutes.
Blathering 504 
This looks great. I love the combination of orange and poppy seeds
Naughty. I will as soon as I have my oven back and have purchased a bundt tin – something I intend to do very soon, perhaps tomorrow.
That looks/sounds delish! I finally had to get rid of my harvest gold circa ’70’s bundt pan a couple of years ago and haven’t replaced it yet. Funny you should post this because I’ve been thinking lately that I need to buy a new one. I have an old, old recipe for a plum bundt cake that uses plum baby food and it is fabulous.
I used to have a recipe that used apricot babyfood in box mix cake. It was delish and then you put canned apricots on top. Wonder if my Mom still has that one…
How did I miss National Bundt Cake Day?
I’ll definitely have to rectify that right this minute! Going search for my Bundt pan. Oh, and I’ll be on the look-out for both the plum and apricot recipes soon!
Dana
This looks great! I love lemon poppyseed cake but I don’t think I’ve ever had orange poppyseed cake…yum, will have to give it a try some time! š