Orange Poppy Seed Cake

Hello, friends!

Crunchy poppy seeds and mellow orange flavor complement each other perfectly in this incredibly easy-to-make cake.

The timeless combination of sweet oranges and poppy seed flavors swirl through this golden, fluffy sponge cake. This easy and delicious cake is filled with sweet orange flavor thanks to the zest and juice of fresh oranges in the batter, as well as a good handful of crunchy poppy seeds. A bright orange juice glaze gets poured over the top while the cake is still warm. Slowly seeping into the cake, ensuring that every bite is full of delicious orange flavor!

Tie on an apron and turn up the oven! Let’s bake!

Ingredients for Cake:

1 3/4 cup flour (spoon flour into dry measure cups and level off)

1 teaspoon baking powder

1 teaspoon baking soda

2 sticks butter, softened

1 cup sugar

Zest from one orange

3 large eggs

1/2 cup sour cream

1/4 cup freshly squeezed orange juice

1/2 cup poppy seeds

Ingredients for Orange Syrup:

1 cup sugar

1 cup water

Orange, sliced thinly

Directions for Cake:

Preheat your oven to 350 degrees and grease and line with parchment paper a 9-inch springform pan. Set aside.

In a mixing bowl, combine the flour, baking powder, and baking soda. bo.

In the bowl of a heavy-duty mixer, beat the butter, zest, and sugar together on medium speed until soft and light, about 5 minutes. Add in the eggs one at a time, beating until smooth after each addition.

On low speed add half of the flour mixture. Stop the mixer and scrape down the bowl and beater with a rubber spatula. Beat in the sour cream and juice, then the remaining flour mixture.

Use a large rubber spatula to give the batter a final mix. Fold in the poppy seeds. Scrape the batter into the prepared pan.

Bake for about 45-50 minutes, or until the cake is well risen and deep golden and toothpick inserted comes out clean.

While the cake is baking, prepare the syrup.

Directions for Syrup:

Combine all the ingredients in a saucepan and bring to a simmer, stirring occasionally to dissolve the sugar. Strain through a strainer into a pourable measuring cup.

When the cake is baked, place on a cooling rack and poke about 100 holes into the cake. Yes, 100! Gradually pour the syrup all over the top of the cake until it is all absorbed.

Please follow me on Instagram @thesundaycrumble

Thanks for stopping by.

Bake some LOVE!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.