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Easy Orange Poppy Seed Bundt Cake

This Easy Orange Poppy Seed Bundt Cake is so tender and moist. Topped with an orange marmalade glaze, it makes the perfect weeknight dessert, afternoon snack, or addition to any potluck gathering.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 40 minutes
Servings 12 Servings

Equipment

  • large bowl
  • medium bowl
  • zester
  • mixer (hand or standing)
  • bundt pan (10”), tube pan (10”)
  • small sauce pot
  • sifter

Ingredients

For the Cake:

  • 1 1⁄4 cup bread flour
  • 1 cup cake flour
  • 1 1⁄2 cup sugar
  • 5 egg yolks
  • 6 egg whites
  • 2 sticks butter, room temperature
  • 6 oz. sour cream
  • 2.5 oz. poppy seeds
  • 1 tablespoon orange zest
  • 1 tablespoon vanilla extract
  • 3⁄4 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon cream of tartar
  • Spray oil (Pam)

For the Orange Marmalade Glaze: 

  • 1 cup orange marmalade
  • 1⁄4 cup sugar
  • 1/3 cup water

Instructions

Cake Instructions:

  • Set the oven to 350°.
  • Prepare a baking pan by spraying with oil and sprinkling flour to help prevent sticking.
  • Sift together the bread flour, cake flour, baking powder and baking soda into a large bowl. Zest orange and add to bowl of flour. Add poppy seeds to the bowl.
  • In a medium bowl, cream the butter and 3⁄4 cups of the sugar together.
  • Separate eggs and add egg yolks to the butter and sugar mixture. Add vanilla extract. Mix thoroughly.
  • Combine the butter mixture with half of the flour mixture until thoroughly blended. Stir in the sour cream. Blend in the remaining flour mixture.
  • Using and stand or hand mixer, whip the egg whites, salt, and cream of tartar on high until a foam is created. Slowly whip in remaining sugar until stiff peaks form.
  • Gently fold the egg white mixture into the cake batter. Do not over mix.
  • Spread the cake batter evenly around the cake pan. Bake for 40 minutes or until the cake tester comes out clean.
  •  Allow the pan to sit out until completely cooled on a cooling rack. Use a knife gently run around the edges of the pan. Turn upside down just over the cooling rack and give it a hard shake to pop the cake out.

Orange Marmalade Glaze Instructions:

  • In a small sauce pot, combine orange marmalade, water, and sugar.
  • Bring to a boil, stirring continually. Reduce heat to medium-low and continue to stir occasionally as the mixture reduces by half.
  • Remove the pan from heat and spoon or brush over the cake.
  • Top the cake with orange marmalade glaze. *I did not turn the bundt upside down as the top was so much nicer looking. There's no rules here :)

Notes

NOTE:
• *If making muffins, prepare muffin pans with oil spray and flour or use muffin cups. Bake at 375° for 25 minutes or until the cake tester comes out clean. This will make 10 Large muffins.