0 from 30 votes
Tangerine Poppy Seed Cake
A coffee cake for tangerine lovers!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 16 servings
Calories: 320 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup poppy seeds
- 1 cup milk
- 1 cup sugar
- zest of 1 tangerine, peeled with a serrated vegetable peeler (just the orange part, try to avoid the white pith, which is bitter.)
- 1 cup unsalted butter, at room temperature
- 1 tsp almond extract
- 1/4 tsp orange extract, optional
- 3 large eggs, at room temperature
- 2 1/3 cups all purpose flour
- 2 tsp baking powder
- 4 Tbsp tangerine juice
glaze
- 1 1/2 cups confectioners sugar
- 4 Tbsp tangerine juice
garnish
- poppy seeds
- tangerine zest
Instructions
- set oven to 350F
- Spray and flour a bundt pan (or a tube pan with a removable bottom)
- Heat the poppy seeds and the milk in a saucepan until warmed and set aside.
- Make the tangerine sugar in a food processor: process the sugar and the zest of one tangerine together until the sugar is fragrant and pale orange. If you don't have a processor just finely grate the zest and mix with the sugar.
- Cream the butter with the tangerine sugar and extracts until light and fluffy, scraping down the sides of the bowl as necessary.
- Beat in the eggs, one at a time, beating well between each addition. Scrape down that bowl!
- Whisk together the flour and baking powder.
- Add the dry ingredients to the butter mixture alternately with the poppy seed milk, beginning and ending with the dry. Beat just until blended with each addition, don't over beat.
- Blend in the tangerine juice.
- Turn the batter into your prepared pan and smooth out the surface. Bake for 40-50 minutes or until risen and just turnning golden on top. A toothpick inserted near the center will come out without wet batter on it (moist crumbs are fine.)
- Let the cake cool in the pan for 10 minutes, then loosen around all the edges and invert onto a cooling rack.
- To make the glaze, add just enough of the tangerine juice to the sugar to make a fairly thick glaze.
- When the cake is cool, go to town with the glaze. Garnish with a sprinkle of poppy seeds and tangerine zest.
Cup of Yum
Notes
Nutrition Information
Calories
320kcal
(16%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
67mg
(22%)
Sodium
24mg
(1%)
Potassium
168mg
(5%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
449IU
(9%)
Vitamin C
2mg
(2%)
Calcium
143mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 320
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 24mg | 1% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.