I know, I know… I’ve been baking a lot, and my uncontrollable sweet (and chocolate) tooth has overpowered the past month’s recipes. First brownies, then ice cream, followed by muffins, cupcakes, and more cupcakes… After this dessert, I promise I’ll post something savory!
When I bought my last cookbook, I admired each full-page photograph and showed my guy my favorites. While I flipped from one section to another, he stuck out his hand to stop at a page I hadn’t bookmarked. (It didn’t have chocolate, so why would I bother?…)
Now normally he avoids baked desserts like the plague (in preference to candy and sorbet), so when he expressed an interest in sampling that cake, I immediately jumped off the couch and rushed to the store. Although he nearly drank all of the orange juice before I could bake, I caught him with a cup to spare and presented him with a tangy bundt cake instead!
You can make the cake a day in advance, but drizzle the syrup on top the day of serving. The leftovers taste great for breakfast too! (Just tell yourself it’s like a poppy seed muffin…)
for the cake
½ c. butter, softened
1 c. sugar
2 tsp vanilla
¼ c. yogurt
zest from one large orange
¼ c. poppy seeds
2¼ c. flour
2 tsp baking powder
½ tsp salt
2/3 c. milk
½ c. orange juice
for the syrup
½ c. orange juice
½ c. sugar
Preheat the oven to 325° and lightly coat a bundt cake pan with nonstick cooking spray with flour. Set aside.
To prepare the cake, cream the butter and sugar in a large bowl until light and fluffy, about 4-5 min. Add the eggs, one at a time, mixing well after each addition. Add in the vanilla and yogurt, mixing well. Mix in the orange zest and poppy seeds.
In a medium bowl, whisk together the flour, baking powder, and salt. Add in to the egg mixture, mixing just until incorporated. Mix in the milk and orange juice. Pour the batter into the prepared pan, and bake at 325° for 40-50 min or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 min before turning out onto a wire rack to cool completely.
To prepare the syrup, heat the orange juice and sugar together in a medium pot over medium-low heat. Stir frequently until the sugar mixture has reduced to a syrup-like consistency. Cool for 15-20 min, then drizzle over the cooled cake.
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