Happy National Bundt Pan Day! (Yes, there is a commemoration for almost everything.)
Plus this year, she’s offering buttons. How could I pass that up?
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
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons poppy seeds
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)
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.
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.
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.