Orange Poppyseed Cake

Name: Orange Poppyseed Cake
Yield: Makes 12 servings
Ingredients: 3 cups all-purpose flour; 1/4 cup poppy seeds; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 1/4 cups granulated sugar; 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature; 3 large eggs; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract; 1 teaspoon finely grated orange zest; 1 1/4 cups whole milk; 1 cup confectioners’ sugar, sifted; 1/4 cup orange juice; 1/4 teaspoon pure vanilla extract; Special equipment: 10-cup Bundt pan

November 7, 2012

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 notes

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