I had a similar cake at a local cafe, and couldn’t wait to come home and recreate the recipe. It’s light and citrusy – which is just perfect for spring. Versatile too, great for breakfast, brunch, or dessert!
3 Tbsp poppy seeds
1 cup buttermilk
1 tsp salt
3 cups flour
1 1/2 tsp baking powder
1 cup vegetable oil
2 cups sugar
1/2 cup orange juice
1 Tbsp Rodelle vanilla extract
1 tsp orange extract2 drops orange food coloring (optional)For the frosting:
4 ounces cream cheese, softened
1/2 cup butter, softened
3 cups confectioner’s sugar
3 Tbsp orange juice
1/2 tsp Rodelle vanilla extract
2 drops orange food coloring (optional)
In a small bowl (or in the liquid measuring cup) soak the poppyseeds in the buttermilk for 30 minutes. Combine the flour, baking powder, and salt in a bowl. Whisk to combine and set aside.
Preheat oven to 350. Spray a Bundt pan with non-stick cooking spray and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar and oil. Beat on medium speed to combine. Add the eggs one at a time, beating well after each addition.
Add in the orange juice, as well as the vanilla and orange extracts. Mix well to combine.
Add the flour in 3 batches, alternating with the buttermilk-poppy seed mixture, beginning and ending with the flour. Add the food coloring, if using. Mix until just combined. Pour into prepared bundt pan and bake for about 40-45 minutes until light golden brown and a toothpick inserted into the cake comes out clean. Remove from oven and cool on rack for 30 minutes before inverting and unmolding cake to cool completely.
To make the frosting, beat butter and cream cheese together until fluffy. Add the confectioners sugar and beat carefully to combine. Add in the orange juice, vanilla extract, and the food coloring and beat until combined well. Place frosting in a pasty bag fitted with a round tip and pipe frosting over the cooled cake.
Cake can be stored in an air-tight container for up to 3 days.
Quite a mouthful for a recipe title but worth every one! For this recipe, we’ve got to let the picture speak for itself- after all, a picture is worth a thousand words! The bright pop of color from the raspberries! The charming vanilla bean specks in the fluffy pastry!! What’s not to love?!
Hopefully this picture and recipe have inspired you to create your own Rodelle Spring Recipe!! Submit it before May is over for your chance to win a KitchenAid® Artisan® Series Stand Mixer & an incredible gift set of Rodelle’s Gourmet Baking Ingredients!
This incredible Vanilla Strawberry Yogurt Cake was the ultimate winner of our 2013 Scrumptious Spring Sweepstakes – created by Laura Davis! And how could it not be?! Rich Greek Whipped Yogurt, lemon juice, sweet vanilla, and fresh strawberries!! In just a little over an hour you could be indulging in this delicious spring-inspired cake recipe too!! It’s easy to make, and so so incredibly ah-mazing!!
Don’t forget, if you have a favorite Spring-inspired recipe be sure to submit it for your chance to win a huge Rodelle Goody Basket, AND a KitchenAid® Artisan® Series Stand Mixer!
Doesn’t this recipe sound incredible?! We thought so too, which is why it easily slid into the runners up position in last years Scrumptious Spring Sweepstakes!
Rich delicious cupcakes, juicy blueberries, topped with a heaping scoop of vanilla bean mascarpone icing!! In just under an hour you’ll have deliciously spring inspired cupcakes like never before!! Thanks again to Bobbie Seacrist for submitting these delicious Spring inspired cupcakes!!
Make your recipes healthier! If you haven’t heard about baking with fruit and vegetables yet, you’ll definitely want to read this!!
Let’s face it, sometimes desserts taste so good because of the unhealthy ingredients we put in them. But, what if your recipe could taste just as good, by using healthy ingredients?! AND, what if you could bake your cake, eat it too- WHILE getting your vegetable servings for the day?! Best solution for all? Baking with vegetables!!
Zucchinis are one of our favorite vegetables to bake with so we recommend using shredded zucchini for your next baking endeavour. It dissolves into cupcakes in the oven and doesn’t effect the taste or look of your creation. We’ve used it in our Vanilla & Cocoa and Zucchini Cake Recipe and combined it with our rich, gourmet cocoa to give this cake a flavor you’d never suspect had vegetables!
Well there you have it, a great way to add healthy vegetable servings into your delicious baked goods!! ENJOY!