Here is another recipe involving citrus. This one uses orange. The recipe did say that pineapple would work in place of the orange and I think lemon or lime would also work. I adapted this recipe for glazed poppyseed bundt cake slightly from one I found My Sister’s Kitchen. This cake would be perfect to serve as part of an Easter brunch or breakfast but would as work as a dessert. Either way it is delicious. Even my hubby who is not a big poppy seed fan loved it. My favorite part of poppy seed cake is the sweet crunch glaze. Yum!
If you still need some ideas for your Easter brunch or breakfast, here are a few more recipes that I highly recommend.
This year I’m going to do some form of make ahead french toast. There are several great ones below on the list.
Pain Perdu (AKA French Toast) – a yummy version of french toast. I especially enjoy the topping made from fresh strawberries, sugar, and orange zest.
Pecan Cream Cheese Stuffed French Toast – french toast stuffed with a cream cheese mixture then served with an almond citrus syrup. You can stuff the french toast a head of time and keep wrapped in plastic in the fridge until you are ready to dip them in the egg mixture.
Sausage-Peach Filled Puff Pancake – similar to a German pancake and filled with a mixture of syrup, sausage, and peaches – a yummy combination. You can make the filling ahead of time and warm before serving.
Creme Brulee French Toast – this is made the night before and kept in the fridge. Just bake in the morning.
1/2 cup orange juice (The recipe also said pineapple juice will work. I would think lemon and lime would also work)
1/2 cup oil
1 cup sour cream (can use reduced fat)
4 eggs
Glaze
1 cup sugar
1/4 cup orange juice (or same juice you used in the cake)
1/2 cup butter (1 cube)
Instructions
Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil, and sour cream and mix.
Add 4 eggs one at a time, mix well. Grease and flour a bundt pan.(I found that Pam baking spray works best for this and your bundt will not stick to the pan. Make sure you get the “baking kind”.)
Bake at 350 degrees for 40-45 minutes (don’t over bake).When the cake is done start the glaze (recipe below). Allow cake to cool for 10 minutes.
For the glaze -Bring ingredients to a boil and keep bubbling until ready to brush on cake.
One cake has cooled for the 10 minutes, brush the bottom of the cake with some of the glaze. Then invert cake on to a cooling rack.
Place a cookie sheet under the cooking rack and brush remaining glaze all over the cake. Allow cake to cool for a little more (about 50 minutes) and then serve.
[…] expert use of steamy adjectives, every few pages, I’m Googling food! So far, I want to make this and this and someone needs to help me find out where to buy […]
[…] expert use of steamy adjectives, every few pages, I’m Googling food! So far, I want to make this and this and someone needs to help me find out where to buy […]
12 comments
[…] Glazed Poppyseed Bundt Cake […]
[…] Glazed Poppyseed Bundt Cake […]
[…] expert use of steamy adjectives, every few pages, I’m Googling food! So far, I want to make this and this and someone needs to help me find out where to buy […]
[…] expert use of steamy adjectives, every few pages, I’m Googling food! So far, I want to make this and this and someone needs to help me find out where to buy […]
I just made this cake tonight & it was DELICIOUS!!! My hubby loved it! Thanks for sharing the recipe:)))
I just made this cake tonight & it was DELICIOUS!!! My hubby loved it! Thanks for sharing the recipe:)))
Looks beautiful and tasty! Happy Easter Laura!
Looks beautiful and tasty! Happy Easter Laura!
Ok, maybe a stupid question, but do you use the bottled orange juice or do fresh squeezed? Or does that matter?
Ok, maybe a stupid question, but do you use the bottled orange juice or do fresh squeezed? Or does that matter?
This looks delish!
This looks delish!