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
Servings: 16 pieces
Poppy seed filling
- 50 g sugar
- 80 g milk
- 15 g butter
- 70 g dark poppy seeds
- 60 g graham crackers about 4 crackers
- 350 g cake flour
- 1½ 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