Orange Pumpkin Poppy Seed Cake
Delight your senses with this Orange Pumpkin Poppy Seed Cake, a perfect fusion of autumnal flavors and vibrant citrus notes. This moist, spiced cake combines the richness of pumpkin puree with the bright zing of freshly squeezed orange juice and zest, creating a beautifully balanced treat. Poppy seeds add a delightful crunch, while warm spices like cinnamon and nutmeg elevate each bite with cozy, fragrant undertones. Perfectly tender thanks to a blend of butter, milk, and eggs, this cake bakes to perfection in under an hour. Serve it simply with a dusting of powdered sugar for a stunning yet easy dessert ideal for fall gatherings, brunches, or holiday celebrations. Indulge in this irresistible recipe and experience pumpkin-orange bliss like never before!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 0.5 cups brown sugar (packed)
- 3 large eggs
- 1 cups pumpkin puree
- 0.25 cups orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 2 tablespoons poppy seeds
- 0.5 cups whole milk
- 2 tablespoons powdered sugar (for garnish, optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or bundt pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the pumpkin puree, orange juice, and orange zest until fully incorporated.
Gradually fold the dry ingredients into the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the poppy seeds, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If desired, dust the top of the cake with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
3575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 561.4 g | 204% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 351.0 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 756 mg | 58% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1612 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
