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!
Orange Poppy Seed Bundt Cake
3 Tbsp poppy seeds
1 cup buttermilk
1 tsp salt
3 cups flour
1 1/2 tsp baking powder
1 cup vegetable oil
2 cups sugar
1/2 cup orange juice
1 tsp vanilla extract
1/2 tsp orange extract
2 drops orange food coloring (optional)
For the frosting:
4 ounces cream cheese, softened
1/2 cup butter, softened
3 cups confectioner’s sugar
3 Tbsp orange juice
2 drops orange food coloring (optional)
In a small bowl (or in the liquid measuring cup) soak the poppyseeds in the buttermilk for 30 minutes. Combine the flour, baking powder, and salt in a bowl. Whisk to combine and set aside.
Preheat oven to 350. Spray a Bundt pan with non-stick cooking spray and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar and oil. Beat on medium speed to combine. Add the eggs one at a time, beating well after each addition.
Add in the orange juice, as well as the vanilla and orange extracts. Mix well to combine.
Add the flour in 3 batches, alternating with the buttermilk-poppy seed mixture, beginning and ending with the flour. Add the food coloring, if using. Mix until just combined. Pour into prepared bundt pan and bake for about 40-45 minutes until light golden brown and a toothpick inserted into the cake comes out clean. Remove from oven and cool on rack for 30 minutes before inverting and unmolding cake to cool completely.
To make the frosting, beat butter and cream cheese together until fluffy. Add the confectioners sugar and beat carefully to combine. Add in the orange juice and the food coloring and beat until combined well. Place frosting in a pasty bag fitted with a round tip and pipe frosting over the cooled cake.
Cake can be stored in an air-tight container for up to 3 days.
Source: cake adapted from Your Home Based Mom