Orange Poppyseed Bundt Cake
Can you believe Mother’s Day is just around the corner? As long (and cold) as this winter has been, I feel like just yesterday I was putting up Christmas lights and making turkey. But now spring has sprung and it’s time for bright, beautiful colors and flavors! Since I am in charge of the food for my church’s monthly Mom’s support group, I decided to try some new flavors that would dazzle the ladies’ eyes and taste buds. This Orange Poppyseed Bundt Cake is a stunning centerpiece for your next brunch or afternoon tea! And you know what, you could make it for your mom on Mother’s Day too!
Start with a cup of buttermilk and 3 tablespoons of poppyseeds. These need to soak for 30 minutes so that their tough outer shell will soften. Then, during the baking process, their unique flavor is seeped up into the bundt cake. You should be able to find them in the spice section of your nearby market. If not, you can order them on Amazon here.
Mix the poppyseeds well so that every one is coated in buttermilk. Then, in a separate bowl, combine 3 cups of all purpose flour with 1 teaspoon of salt and 1 1/2 teaspoons of baking powder. Mix it together and set it aside while the poppyseeds soak.
Meanwhile, prepare an electric mixer with the paddle attachment. I use my KitchenAid Mixer with the paddle attachment that has a scraper on one side. This ensures that all the batter gets mixed thoroughly. And it keeps my arm from getting tired!
Combine 2 cups of sugar and 1 cup of vegetable oil. Beat these on medium speed and add in 4 eggs, one egg at a time.
Turn the mixer speed down to medium-low and add in 1/2 cup of orange juice. You will also need 1/2 teaspoon of orange extract and 1 full teaspoon of vanilla extract. You should be able to find orange extract in the spice or baking aisle of your local supermarket. If not, you can buy it here.
Now turn off the mixer and grab the bowl of flour and the poppyseeds that you set aside earlier. Pour in 1/3 of the flour mixture, mix it, and then add in 1/3 of the poppyseeds, and mix it. Alternate between the flour and the poppyseeds, mixing in between each time. I like to do this part by hand with a spatula because it is important not to overmix the bundt cake. You want to keep lots of air in the cake so that it is light and fluffy.
Grease or spray a bundt pan with shortening or cooking spray, and pour the poppyseed batter inside. Bake at 350 degrees for about an hour, or until an inserted toothpick comes out clean. Those new Nordic bundt pans make an awesome looking cake too!
When the bundt cake is done baking, set it aside for atleast 30 minutes before inverting it. This will keep the edges intact and keep the bundt cake from breaking.
While the cake cools, prepare the orange frosting. Using a hand mixer, beat together 4 ounces of cream cheese and 1/2 cup of softened butter. It should be full of air with a puffy, cloud-like texture.
Add in 3 cups of powdered sugar a little at a time, beating thoroughly in between each addition. If you want extra orange flavor, pour in 1 tablespoon of orange juice or some orange zest.
When the orange poppyseed bundt cake is completely cooled, drizzle the orange frosting on top. Let it pour down the sides and middle and pool on the plate below. I like to decorate the top with orange slices to brighten the cake even more.
The inside of the orange poppyseed bundt cake should be light, fluffy, and bursting with orange flavor! It is a lovely piece of cake to serve with afternoon tea or for a special brunch. I am charge of my church’s once-a-month Mom’s Chair meeting (kind of like a MOPS program) and I am thinking of taking this cake. I think the ladies would enjoy the flavor and presentation and they could easily cut off as big or as small of a piece as they prefer.
If you need some other dessert ideas, check out my most popular Pistachio Coconut Pudding Cake and No Bake Strawberry Cheesecake. If those don’t tickle your fancy, there are even more ideas on my Recipe Index and my Pinterest boards. Happy cooking y’all!
Orange Poppyseed Bundt Cake
- For the cake:
- 3 Tbsp poppyseeds
- 1 cup buttermilk
- 1 tsp salt
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 cup vegetable oil
- 2 cups sugar
- 4 eggs
- 1/2 cup orange juice
- 1 tsp vanilla extract
- 1/2 tsp orange extract
- For the frosting:
- 4 ounces softened cream cheese
- 1/2 cup softened butter
- 3 cups powdered sugar
- 3 Tbsp orange juice
- 1/2 tsp orange extract
- Heat the oven to 350 degrees and grease a bundt pan with shortening or cooking spray.
- In a small liquid measuring cup, mix the buttermilk and poppyseeds and let them soak 30 min.
- Combine the flour, baking powder, and salt in a bowl and set aside.
- In an electric mixer with the paddle attachment, combine the sugar and oil.
- Beat in one egg at a time, beating well in between.
- Add in the orange juice and extracts. Remove the bowl from the mixer.
- Add the flour in three batches, alternating with the poppyseed mixture. Try to mix by hand.
- Don't overmix. Mix until just combined.
- Pour the bundt cake into the greased pan.
- Bake at 350 degrees for 60 minutes or until an inserted toothpick comes out clean.
- Let the bundt cake cool for 30 minutes before inverting.
- To make the frosting, combine the butter and cream cheese with a hand mixer until fluffy.
- Add in powdered sugar one cup at a time, mixing well between each addition.
- Add in the orange juice and extract. (Orange zest also works great)
- Pour the frosting over the completely cooled bundt cake or drizzle on spoonfuls.