Great cookware can inspire my culinary mind as much as reading a savory magazine or watching The Food Network. So it happened with my colorful new birthday presents.
The best way to celebrate them is with cakes inspired by their shape and color. So, for my 1970s orange Bundt pan…
I made an orange-poppy seed cake that would have been poplar in that decade. (Or any decade, really).
It’s a bit semi-homemade, but don’t let that stop you. It’s sweet and spongy, with a bite of orange zest and tiny pops from the seeds. My friend Nikki gave me the family recipe:
Orange Poppy Seed Cake
- 6 0z frozen OJ concentrate ( thawed ) – half a can
- 1 pkg yellow cake mix
- 1 C sour cream
- 4 large eggs
- 1/3 C canola oil
- 1 1/2 Tbsp poppy seeds
- 2 Tbsp sugar
- Zest of 1 orange
Preheat oven to 350; butter and flour a Bundt pan.
In a bowl combine the above, mixing well between ingredients, then mixing at medium speed for 2 min. Pour into greased/floured Bundt pan. Bake 40-50 min. or until a cake tester comes out clean. Cool for 5 min. in pan, then finish on wire rack.
To serve, dust with powdered sugar, slice and serve!
Enjoy, friends! xoxo