Ingredients:
Zest of one medium sized orange
1 Cup sugar
1/2 Cup buttermilk, or 1/2 cup milk+ 1 1/2 teaspoons of vinegar; mix together and let sit for 5 minutes, at room temp.
3 Tablespoons orange juice (reserve leftover juice for glaze)
3 Large eggs, at room temp
1 3/4 Cups all-purpose flour
1 3/4 Cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
2/3 Cup of either vegetable, canola, or extra-virgin olive oil
1( or up to 3) Tablespoons of poppy seeds*
1/2 Cup of confectioners' sugar. Also goes by powdered or icing sugar.
- In a bowl, combine orange zest and sugar, and rub together with your fingers, until it looks like wet sand. Whisk in buttermilk, 3 tablespoon orange juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 40-55 minutes. Let cool in pan until warm to touch, then turn out onto a baking rack set over a baking sheet. Turn cake right side up.
- Whisk together the remaining orange juice and the confectioner's sugar. Poke holed on top of the bread bread, using a regular sized table fork. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing. Lasts for about 5 days tightly wrapped up in plastic wrap or foil.
- * Some people have a hard time digesting poppy seeds. If you have that problem, just let the seeds soak in the buttermilk as it comes to room temp. It's fine to add them into the batter with the buttermilk.
Great Tip on the poppy seeds!!!!
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