Orange Poppyseed Cake
Thank goodness Epicurious member Mary Jean Goodman from Woodbridge, Connecticut, has been testing and retesting different iterations for this breakfast cake since she tried it as a little girl. The recipe has seen many incarnations and is now perfection, yielding a sweet, crumbly slice that is perfect for brunch or a special occasion. Try substituting different citrus fruits to flavor the cake to your preference.
Recipe information
Yield
Makes 12 servings
Ingredients
For the cake
For the glaze
Preparation
Make Cake
Step 1
Position a rack in the middle of the oven and preheat to 350°F. Generously butter a 10-cup Bundt pan, then lightly coat the inside with flour, shaking out any excess.
Step 2
In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter and beat on high until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. Add the vanilla and almond extracts and the orange zest and beat for 30 seconds. With the mixer on low, add half the flour mixture, followed by the milk and then the remaining flour, beating just until combined after each addition.
Step 3
Pour the batter into the prepared pan and bake until a tester inserted in the center comes out clean, about 1 hour and 15 minutes. Transfer the pan to a rack to cool for 20 minutes, then turn the cake out onto the rack.
Make Glaze
Step 4
In a small bowl, whisk together the confectioners’ sugar, orange juice, and vanilla until smooth. Brush the glaze all over the surface of the warm cake and serve.
