Tangerine Poppy Seed Cake
A coffee cake for tangerine lovers!
Servings: 16 servings
Equipment
- standard 12 cup nonstick bundt pan
Ingredients
- 1 cup poppy seeds
- 1 cup milk
- 1 cup sugar
- zest of 1 tangerine, peeled with a serrated vegetable peeler (just the orange part, try to avoid the white pith, which is bitter.)
- 1 cup unsalted butter, at room temperature
- 1 tsp almond extract
- 1/4 tsp orange extract, optional
- 3 large eggs, at room temperature
- 2 1/3 cups all purpose flour
- 2 tsp baking powder
- 4 Tbsp tangerine juice
glaze
- 1 1/2 cups confectioners sugar
- 4 Tbsp tangerine juice
garnish
- poppy seeds
- tangerine zest
Instructions
- set oven to 350F
- Spray and flour a bundt pan (or a tube pan with a removable bottom)
- Heat the poppy seeds and the milk in a saucepan until warmed and set aside.
- Make the tangerine sugar in a food processor: process the sugar and the zest of one tangerine together until the sugar is fragrant and pale orange. If you don't have a processor just finely grate the zest and mix with the sugar.
- Cream the butter with the tangerine sugar and extracts until light and fluffy, scraping down the sides of the bowl as necessary.
- Beat in the eggs, one at a time, beating well between each addition. Scrape down that bowl!
- Whisk together the flour and baking powder.
- Add the dry ingredients to the butter mixture alternately with the poppy seed milk, beginning and ending with the dry. Beat just until blended with each addition, don't over beat.
- Blend in the tangerine juice.
- Turn the batter into your prepared pan and smooth out the surface. Bake for 40-50 minutes or until risen and just turnning golden on top. A toothpick inserted near the center will come out without wet batter on it (moist crumbs are fine.)
- Let the cake cool in the pan for 10 minutes, then loosen around all the edges and invert onto a cooling rack.
- To make the glaze, add just enough of the tangerine juice to the sugar to make a fairly thick glaze.
- When the cake is cool, go to town with the glaze. Garnish with a sprinkle of poppy seeds and tangerine zest.
Notes
Unopened packages of poppy seeds usually stay good for up to 2 years, but once they are opened they need to be used within 3 months for optimal freshness (they are high in oil so they can go rancid quickly.) It's best to store them in an airtight container in a cool, dark place, or you can also freeze poppyseeds in a heavy duty zip lock freezer bag.
Nutrition
Calories: 320 kcal · Carbohydrates: 41 g · Protein: 5 g · Fat: 16 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 0.5 g · Cholesterol: 67 mg · Sodium: 24 mg · Potassium: 168 mg · Fiber: 2 g · Sugar: 25 g · Vitamin A: 449 IU · Vitamin C: 2 mg · Calcium: 143 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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