Poppy seed almond bundt cake with orange glaze
Claire Saffitz x Dessert Person · ♥ 29.4K likes · 941.3K views · 13 min video
Read about loaf, pound and bundt cakes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1½ tsp vanilla extract
- 90 g powdered sugar
- 2 tsp butter
- ½ tsp vanilla extract
- ½ tsp almond extract
- neutral oil
- flour
Brush the bundt pan with neutral oil, including the center tube; dust with flour over the sink and tap out the excess.
- 3 cup all purpose flour
- 2⅓ cup granulated sugar
- 2 tbsp poppy seeds
- 1½ tsp baking powder
- 1 tsp kosher salt
In the stand mixer combine the flour, sugar, poppy seeds, baking powder and kosher salt.
Dry ingredients
- 3 whole large eggs
- 1⅓ cup neutral oil
- 1½ cup whole milk
- 1½ tsp almond extract
With all wet ingredients at room temperature so the cake bakes evenly, add the eggs, oil, and the milk with the extracts stirred in.
Room-temperature wet ingredients
Mix about a minute, fairly well, since a high-fat batter needs mixing for structure; scrape down and give a final mix.
Mixing the batter well
Pour into the pan and bake 1 hour 20 to 1 hour 30 minutes, until a cake tester comes out clean.
- ¼ cup orange juice
Whisk powdered sugar, orange juice, the extracts and a little melted butter until smooth; it will be fairly liquid.
Cool a few minutes in the pan; loosen with an offset spatula, turn out with a flick and a sharp tap; brush off floury spots.
Testing and unmolding
Poke holes all over the warm cake and brush on the glaze, inside the ring too; let cool so the glaze hardens and crystallizes.
Cool before slicing; cut hot, the crumb has not set and looks dense.
Why the hot slice looks dense