About two months ago I saw a recipe for an Orange Poppyseed Cake that sounded fabulous. So much so that I craved it. I made the cake and to say that it was less than hoped for was an understatement. It was dry and the orange flavor was almost non-existent. But I was hell-bent on making a delicious version of this cake and I must have made 10 cakes, each one a bit (or ‘a lot’) tweaked, until I came up with a recipe that everyone loved.
This cake is made with yogurt; I used the thick, rich Greek style yogurt for flavor and moistness. Dannon has a great version of it that is far less expensive than some of the other brands.
Orange Yogurt Poppyseed Cake
Makes 1 (10 inch) Bundt Cake
- 3 sticks unsalted butter, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 1/3 cup frozen orange juice concentrate, thawed
- 3/4 cup plain yogurt
- 2 Tbsp. heavy cream
- 4 Tbsp. poppyseeds
- 1 tsp. vanilla extract
- 3 cups flour
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- Preheat oven to 325 degrees F. Spray a 10-inch Bundt pan with nonstick baking spray (preferably one with flour).
- In a large bowl, beat butter and sugar on high for 3 minutes until light and fluffy. Add eggs, 2 at a time, beating well to incorporate. Add yogurt and beat to incorporate, then do the same with the heavy cream.
- Add the flour, 1 cup at a time, beating just to incorporate. After 2nd cup of flour add salt, baking soda and poppyseeds, then remaining 1 cup of flour. Beat just to incorporate well.
- Pour batter into prepared pan. Bake time will be between 1 1/4 hours and 1 1/2 hours. Start checking at 1 hour to gauge doneness. Cake is done when a knife inserted in the center of the sides of the cake comes out clear, without crumbs.
- 1 1/2 cups powdered sugar
- 6 Tbsp. heavy cream*
- Add powdered sugar and heavy cream to medium bowl and stir (by hand or with electric beaters) until well blended.
*I happen to like a thick icing but you can adjust the cream until you create your preferred icing consistency.