Orange Poppy Seed Cake
So many Bundt cake recipes, so little time... Sigh. But this is a VERY good one. So live a little!
3 cups unbleached all-purpose flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
3/4 tsp. salt
3 Tbsp. poppy seeds
1 cup (2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
3 large eggs
1-1/2 cups sour cream OR plain yogurt (I always use sour cream)
1 Tbsp. pure orange extract (see note below)
GLAZE:
1 cup confectioners' sugar
1 Tbsp. warm water
1/2 tsp. pure orange extract
Preheat oven to 350º F. Butter and flour a Bundt pan or other 10-cup tube pan. In a medium bowl, thoroughly combine the flour, baking powder, baking soda, salt and poppy seeds. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs until mixed then beat in the sour cream (yogurt) and orange extract. Beat in the flour mixture until combined, scraping the sides of the bowl as necessary. Scrape the batter into the prepared pan. Bake 50 to 55 minutes, or until a cake tester inserted in the center of the cake comes out dry. Cool 10 minutes on a wire rack before turning out. Cool completely before making the glaze. To make the glaze: Combine the confectioners' sugar, water and orange extract in a small bowl. With a spoon, drizzle the glaze over the top of the cake. Let harden before serving--about 20 minutes.
NOTE: This cake freezes very well. Wrap in plastic, and cover again with foil or seal in a plastic bag. Orange extract is available in most supermarkets. If necessary, you may substitute 1-1/2 Tbsp. grated orange rind and 1 Tbsp. orange juice in the cake, and omit the orange extract in the glaze.
Serves 12 to 16 (although not with the crowd that _I_ run with!)
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