My local gluten-free bakery makes this delicious orange poppy-seed cupcake. It is my favorite treat that I can eat every once in a full moon (they still use regular sugar, so I have to limit it). So, my friend and I decided to do this as one of our cupcake tests for the cupcake wars. Well… that is what was supposed to happen. However, illness still seems to plague the land and I ended up just making it as stated in the recipe, a bundt cake.
One thing to note about this recipe, it calls for cake flour. I’ve never found Gluten-Free cake flour in the stores. So I’ve always made my own. I simply take out one tablespoon of flour for every 1/2 cup I use and replace it with cornstarch. However, for this recipe I took out 2 tablespoons of flour and didn’t replace it. The dough was looking really dense and I felt adding more would make it inedible.
The cake ended up needing to cook for an hour. 15 minutes more than the original recipe (from Real House Moms) called for. Gluten-Free baking, what do you do? I also thought it was going to come out super dense. When I spooned it into the bundt pan it was, I felt it looked closer to cookie dough than cake dough. However, it came out super moist and delicious. I also found it is a recipe that is still delicious at room temperature, no warming it up via oven or microwave. If you like ice cream, I highly recommend this cake with vanilla ice cream. Such a great treat!
I have come to realize I’m horrible at taking pictures. I think it is sometimes when I am baking I just want the finished product because I’m hungry… then I realize I am blogging about this and I didn’t take pictures! So sorry. All I have is the finished cake.
Orange Poppy-Seed Cake
Ingredents
- 1 1/2 sticks unsalted butter at room temperature
- 1 3/4 cups Stevia
- 3 large eggs at room temperature
- 4 tablespoons orange zest
- 2 1/2 tablespoons orange juice
- 1 1/4 cups natural sour cream
- 2 1/4 cups Gluten-Free cake flour
- 2 teaspoons Gluten-Free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 teaspoons poppy-seeds
Instructions
- Prepare bundt pan by greasing and flouring it.
- Preheat oven to 350 degrees.
- In a small mixing bowl, sift together cake flour, baking powder, baking soda, poppy seeds and salt, set aside.
- In a large mixing bowl, using either a hand mixer or stand mixer; cream together the butter and sugar until light and fluffy (about 2 minutes)
- Add in the eggs one at a time, allowing each egg to mix in fully before adding the next egg.
- Stir in the orange zest, orange juice and sour cream.
- Reduce the speed to low and stir in the flour mixture until combined, scraping down the bowl as needed.
- Spoon in the batter into the prepared pan. (It will look very dense). Spread out batter out evenly using a spatula or knife
- Bake for 50 – 60 minutes. Until cake is light golden brown and cake tester comes out clean in several areas.
- Cool cake in pan for 10 minutes
- Remove cake from pan and transfer to wire rack. Let cool for another 15.
- Enjoy!
