Appelsin og birkes bundt kage opskrift
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4.5 from 2 votes

Orange and poppy seed bundt cake with brown butter glaze

This bundt can is no less than fantastic. Delicious moist crumb, a filling made from graham crackers and poppy seeds and a magical glaze made with brown butter.
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Dessert, Snack
Cuisine: American
Keyword: brown butter, bundt, cake, orange, poppy seeds
Servings: 16 pieces
Calories: 445kcal
Author: Sune Trudslev


Poppy seed filling

  • 50 g sugar
  • 80 g milk
  • 15 g butter
  • 70 g dark poppy seeds
  • 60 g graham crackers about 4 crackers

The batter

  • 350 g cake flour
  • tsp baking powder
  • ½ tsp table salt
  • ¼ tsp baking soda
  • 225 g cream cheese
  • 225 gram butter
  • 210 gram sugar
  • 70 gram brown sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 tbsp orange zest about 2 oranges

Brown butter glaze

  • 1 tbsp dark poppy seeds
  • 55 g butter
  • 1 tbsp milk
  • 180 g confectioner's sugar
  • 1 tsp orange zest about ½ orange
  • 1 tbsp orange juice


Make the filling

  • Whisk sugar and milk together in a small sauce pan and bring to the boil
  • Take off the heat and add the butter and stir
  • In a mortar or a spice grinder crush the poppy seeds to a moist powder. Stir into the milk.
  • Crush the graham crackers and add to the mixture and stir. Leave until needed.

Make the cake

  • Heat the oven to 180°C/350°F/Gas mark 4 (no fan assist).
  • Spray your bundt pan with a baking spray or butter it with softened butter.
  • Sift flour into the pan. Make sure you get every single nook and cranny. Turn the pan upside down and tap it lightly against the counter to remove excess flour.
  • Put flour, baking powder, baking soda and salt in a bowl and mix it with a whisk.
  • In your stand mixer, cream cream cheese, sugar, brown sugar and butter until it is light and fluffy.
  • Skrab siderne ned, tilsæt et æg af gangen og rør grundigt efter hvert æg
  • Scrape the sides and add vanilla extract and orange zest and mix until it is all combined.
  • Add the flour to the cream cheese mixture in batches of two. Mix about 10 seconds efter each addition. At the end scrape the sides and mix 5 seconds more.
  • Pour half the better into the pan. Use a wetted spatula to even the top of the dough.
  • Add the poppy seed filling on top of the dough. Leave about ¾ inch room to the edge.
  • Pour the rest of the dough on top and tap the pan against the counter to remove air bubbles.
  • Bake for an hour or until a tooth pick comes out cleanly when inserted into the middle of the cake.
  • When done, take out of the oven to cool on a wire rack for fifteen minutes in the pan. Then invert the pan onto the rack. Leave to cool completely.

Make the glaze

  • Put a small sauce pan onto medium heat and let it get warm.
  • Add poppy seeds to the pan and let med toast for about a minute with constant agitation. Pour the toasted sesame seeds into a small bowl.
  • Put the pan back on the heat and melt the butter. Let it brown for about 8-10 minutes. Swil it around so that it doesn't burn. Pour the butter into a bowl through a fine mesh strainer to avoid the sediment.
  • Add confectioner's sugar, orange zest, orange juice and milk to the butter. Mix until you have a completely homogeneous mixture, then stir in the toasted poppy seeds.
  • Wokring quickly, pour the glaze over the cake and let it slide down the sides.
  • Let the glaze get hard before you serve the cake. It can stay nice and moist for a few days if it's wrapped in foil or plastic wrap.



Serving: 1piece of cake | Calories: 445kcal | Carbohydrates: 53g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Sodium: 315mg | Fiber: 1g | Sugar: 33g