Orange Poppy Seed Cake

A few weeks ago I had the opportunity to go to the food and trade expo in Ocean City. It was great to sample all kinds of different new things, talk to folks at regional breweries, and just make new “foodie” friends in general. It made a great date day for Jon and I, and I think he had a little bit more fun than I did getting to sample all the delicious beers and cocktails that I couldn’t partake in – but I’m already looking forward to next year!

One product I was super excited to try was Natalie’s juices. They’re fresh pressed, and minimally pasteurized – leading to a juice that’s as fresh tasting as can be. I’d been following them on Instagram for a over a month now, after reading their review in Cook’s Illustrated – but hadn’t been able to find them locally in my rural location. Brandy, the regional rep, said that she’d gladly provide me with some samples to try out – and I gladly accepted!

We met at a local eatery in Salisbury last week, and she loaded me down with all kinds of goodies. Afterwards, William and I went inside and treated ourselves to a little snack – a cookie for him, and a slice of a delicious orange poppy seed cake for myself. I knew upon first bite that it was one that I had to come home and recreate, and what better time to do it with all that fresh-pressed citrus goodness waiting for me to do something with?

This cake is somewhere between a pound cake and a traditional cake – moist and dense, yet light and crumbly too. With the slight crunchy bites from the poppy seeds, it’s absolutely perfect. It’s baked in a Bundt pan, which makes it beautiful to begin with…but then I topped it with a delightful orange cream cheese buttercream for the “icing on the cake”, as it were. Everyone loved it!

Everyone also really loved the different varieties of juice Natalie’s sent us home with – everything from Strawberry Lemonade to Honey Tangerine Juice. I made a batch of lavender lemonade with the lemon juice they gave me last night, and it was so nice to have a taste of summertime without having to juice a million lemons on my own! Looking forward to trying their juices in some cocktails this summer, as I know that’s another spot where they will really shine.

Have a great weekend everyone!

Source: cake adapted from Your Home Based Mom


  1. Kathy Bickley
    Posted March 28, 2014 at 11:13 AM | Permalink

    Sounds good but how much poppy seeds did you use?

    • Posted March 28, 2014 at 11:18 AM | Permalink

      Eek, guess that didn’t make the copy & paste! It’s 3 tablespoons, thanks for pointing that out.

  2. Posted March 28, 2014 at 6:16 PM | Permalink

    This cake looks heavenly! I love fresh citrus flavors in dessert and this orange poppy seed combo looks perfect. Don’t even get me started on how bad I want a spoonful of that frosting!

  3. Kim in MD
    Posted March 30, 2014 at 1:55 PM | Permalink

    This looks delicious, Laura!

  4. Posted March 30, 2014 at 6:14 PM | Permalink

    The trade show sounds like a whole LOT of FUN. I love poppy seeds in cake and muffins, but as you can probably guess I associate that with lemon. How refreshing to use orange instead. Bundt cake pans always make a cake look more elegant merely by the shape. I wonder how this would hold up with a dollop of orange sherbet?

    • Posted March 30, 2014 at 6:55 PM | Permalink

      Carol, it would hold up perfectly! A nice, sturdy cake.

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