ORANGE-PUMPKIN POPPY SEED CAKE
This is a great layer cake for lovers of orange, pumpkin, and poppy seeds. It's also easy to make and moist. Frost with a cream cheese icing to complement the flavors.
Provided by SCENT4U
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Beat the cake mix, eggs, and orange juice together in a mixing bowl on low speed until moistened. Increase speed to medium and beat in the pumpkin. Stir in the poppy seeds. Pour the batter into the prepared pans, dividing evenly.
- Bake in preheated oven until the top springs back when lightly touched, 28 to 31 minutes. Cool in pans for 10 minutes, then remove and place on wire racks to cool completely.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 38 g, Cholesterol 47.4 mg, Fat 6.9 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 383.3 mg, Sugar 21.1 g
ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE
I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.
Provided by Kim
Categories Desserts Cakes Coffee Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
- Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
- Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
- Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
- Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
- Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 57.4 g, Cholesterol 80.4 mg, Fat 18 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 325.8 mg, Sugar 32.2 g
ORANGE POPPY SEED ZUCCHINI CAKE
A wonderful burst of citrus in a quick bread that takes no time at all to make! Rich batter fills an entire 8 x 12 pan and uses up that wonderful garden zucchini that is overflowing gardens in the fall. Delicious with or without glaze! Freezes extremely well!
Provided by Ginny Maziarka
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 14
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch loaf pan with cooking spray.
- Mix flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger together in a bowl.
- Beat eggs in a large bowl with an electric mixer until smooth. Beat in white sugar and brown sugar until incorporated. Mix in vegetable oil. Beat flour mixture in gradually until batter is smooth. Stir in orange zest. Fold in zucchini, dried fruit, and poppy seeds.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan, about 10 minutes.
- Mix confectioners' sugar and orange juice together in a small bowl to make glaze.
- Prick cake all over with a fork; drizzle glaze on top. Let cake cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 68.8 g, Cholesterol 39.9 mg, Fat 18.1 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 287.3 mg, Sugar 39 g
ORANGE POPPY SEED CAKE
Make and share this Orange Poppy Seed Cake recipe from Food.com.
Provided by amievv821
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F Grease 10-inch bundt pan (or two small loaf pans).
- Cream butter and sugar together in a mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
- Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk. Mix well after each addition.
- Fold in poppy seeds, vanilla and grated orange zest. Pour batter into the prepared pan(s).
- Set on middle rack of oven and bake for 50-60 minutes (less time if baked in loaf pans), or until edges shrink away slightly from sides of pan and cake tester inserted into center comes out clean. Let cake cool in the pan for 30 minutes before turning it out onto a cake rack.
- When cake has slightly cooled, prick holes in it 1 1/2 inches apart with a long toothpick and pour the *Orange glaze evenly over top. Serve warm. Disposable loaf pans work great for this, as the pans hold all the glaze and keep the cake moist.
- *Orange Glaze.
- 1/2 cup fresh orange juice.
- 1/2 cup granulated sugar.
- Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
Nutrition Facts : Calories 516.6, Fat 19.1, SaturatedFat 9.1, Cholesterol 139.5, Sodium 389.5, Carbohydrate 79.2, Fiber 1.8, Sugar 52.8, Protein 8.9
PUMPKIN ORANGE POPPY SEED CAKE
Don't wait for the holidays to indulge in this simple but elegant and delicious cake. Moist and with just enough citrus in this pumpkin creation by Libby's, studded with poppy seeds that is as pretty as it is tasty!
Provided by Pat Duran @kitchenChatter
Categories Cakes
Number Of Ingredients 9
Steps:
- Cake: Heat oven to 350^. Grease and flour a 12 cup Bundt pan. Combine first 4 ingredients in a large mixer bowl. Beat on low until moistened. Beat on medium 2 minutes. Add poppy seeds;mix gently just until blended. Pour into prepared pan. Bake 35-40 minutes until a wooden toothpick test is taken. Cool in pan for 10 minutes; remove to wire rack to cool completely. Drizzle with glaze.
ORANGE PUMPKIN POPPY SEED CAKE
Very simple cake that is perfect for serving at dinner parties and special occasions. Glaze uses orange juice instead of milk for a nice variation and a play on the orange flavor within the cake. Found this on the Very Best Baking website.
Provided by HokiesMom
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour as 12-cup bundt pan.
- Combine cake mix, pumpkin, eggs and orange juice in a large mixer bowl.
- Beat on low speed until moistened and then beat on medium speed for 2 minutes.
- Add poppy seeds and mix until blended.
- Pour into prepared bundt pan.
- Bake for 35-40 minutes or until pick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes and then remove to wire rack to cool completely.
- *****FOR GLAZE****.
- Sift the powdered sugar until fine.
- Mix the powdered sugar with 2-3 tbls of orange juice in a small bowl and stir until smooth.
- Drizzle glaze over cooled cake and allow to set up before serving.
WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE
Make and share this White Chocolate and Orange Poppy Seed Cake recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- For the cake~Preheat oven to 325°F.
- Grease and lightly flour a 13x9-inch cake or bundt pan.
- In a mixing bowl beat the butter and sugar together until fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Alternately add flour and baking soda along with the sour cream and water.
- Once combined mix on low until well blended and smooth.
- Fold in chopped chocolate, poppy seeds and orange rind.
- Pour into prepared pan and bake for 50-60 minutes.
- Once done, remove and let cool on a wire rack.
- Remove cake from pan and allow to cool completely.
- For the Glaze: Melt chocolate and orange juice together in a microwave or small saucepan.
- Stir in icing sugar and mix until smooth.
- Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.
ORANGE PUMPKIN POPPY SEED CAKE
Make and share this Orange Pumpkin Poppy Seed Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 41m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Combine cake mix, pumpkin, eggs and orange juice. Beat on low speed of mixer until moistened.
- Beat on medium speed for 2 minutes.
- Add poppy seeds; mix until blended.
- Pour into 2 greased and floured 9 inch layer pans.
- Bake for 28-31 minutes at 350 degrees. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
- Frost with your favorite cream cheese icing.
Nutrition Facts : Calories 270, Fat 8.2, SaturatedFat 1.5, Cholesterol 56.8, Sodium 358.2, Carbohydrate 45, Fiber 1.1, Sugar 24.2, Protein 5
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