Show Me Your Bundts!

Happy National Bundt Pan Day! (Yes, there is a commemoration for almost everything.)


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

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)

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.

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.

6 responses to this post.

  1. This looks great. I love the combination of orange and poppy seeds


  2. 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.


  3. 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…


  4. 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!



  5. 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!:)


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