Orange Cake
A lovely mellow orange flavor complements the crunchy poppy seeds perfectly.
Orange Poppy Seed Cake
2015-04-03 23:20:44
Serves 6
Nutrition Facts
Serving Size
244g
Servings
6
Amount Per Serving
Calories 819
Calories from Fat 401
% Daily Value *
Total Fat 46g
70%
Saturated Fat 25g
126%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 194mg
65%
Sodium 286mg
12%
Total Carbohydrates 96g
32%
Dietary Fiber 4g
15%
Sugars 63g
Protein 10g
Vitamin A
27%
Vitamin C
25%
Calcium
29%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 8 oz. container sour cream
- 1/2 cup poppy seeds
- Orange Syrup
- 2 tablespoons finely grated orange zest
- 3/4 cup fresh orange juice, strained
- 3/4 cup sugar
- Strips of orange zest for decorating
Instructions
- Set a rack in the middle portion of oven. Preheat to 350 degrees.
- Using a 9-inch springform pan, buttered and bottom lined with parchment paper
- Combine the flour, baking powder, and baking soda in a bowl and stir to mix. In a large bowl beat the butter and sugar until light and soft, about 5 minutes. Beat in the eggs one at a time, beating until smooth after each addition. Add half of the flour and mix on low speed. Beat in the sour cream, then the remaining flour mixture.
- Use a large rubber spatula to give batter a final mix. Fold in the poppy seeds. Scrape the batter into the prepared springform pan. Bake for about 1 hour, or until the cake is well risen or a toothpick inserted in the center comes out clean.
While cake is baking, prepare the syrup
- Combine all ingredients in a nonreactive saucepan and bring to simmering, stirring occasionally until sugar dissolves. Strain through a fine-mesh strainer into a measuring cup.
- When the cake is baked, place it on a jelly-roll pan. Use a skewer to poke about 20 holes into the cake. Gradually pour the syrup all over the top of cake until it is all absorbed. If any syrup leaks from the springform pan, spoon the syrup back over the cake. The cake absorbs the syrup rather slowly.
- Transfer the cake to a rack and cool to room temperature. Remove the pan sides and slide the cake on the paper, onto a platter. Run a sharp knife between the cake and the paper and pull out the paper.
- Keep cake at room temperature
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