Eggless Orange Poppy Seed Bundt Cake | #ratingval# from #reviews# reviews |
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Prep time: 20 Mins
Cook time: 1 Hr 10 Mins
Yields: 12-15 Slices
This rich, buttery cake with a hint of citrus flavor from the orange juice and zest, along with almond extract makes the house smell like a bakery. Taste is out of this world too!
- 1 cup butter, softened
- 2 and 1/2 cups white sugar
- 3/4 cup plain yogurt
- 1 and 1/2 teaspoons almond extract
- 1 and 1/2 teaspoons vanilla extract
- 1/2 cup orange juice, freshly squeezed
- 1 cup milk (I used 2%)
- 3 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- orange zest from 2 oranges
- Preheat oven at 350F/180C for 15 minutes. Grease a bundt pan with oil/butter and sprinkle some all-purpose flour to coat the insides of the pan. Mix together the orange juice and milk; set aside.
- In a large bowl, cream together the butter and sugar, until it's light and fluffy. Add the yogurt and beat well. Add the extracts too and beat again.
- In another bowl mix together the flour, poppy seeds, baking powder, salt and orange zest; set aside.
- To the creamed butter mixture add the flour and juice mixture alternating between each and beating after each addition.
- Pour the batter into the prepared pan and tap it on the counter to break air bubbles, if any.
- Bake in the oven for 60-70 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Once done remove the pan from the oven and place it on the cooling rack for at least 10-15 minutes. After about 15 minutes slowly invert the pan on a plate and remove the cake from the pan and transfer it back to the rack for it to cool completely.
- I have used 3/4th cup of yogurt to replace 3 eggs in the original recipe. You can do a portion of silken tofu and yogurt for even better results. Since I didn't have tofu, I used all yogurt. Preferably sour.
- Neither orange juice nor zest was used. 1 and 1/2 cups of milk was used. But since I wanted to infuse orange flavor in the cake I used part juice and part milk. Had 2 oranges at home. Used juice from it and milk for the remaining portion.