Ingredients for White Chocolate And Orange Poppy Seed Cake
- 1 cup (2 sticks) softened unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup sour cream
- 0 (not found)
- 1 cup chopped white chocolate and 6 ounces white chocolate
- ½ cup poppy seeds
- zest of 1 large orange
- 2 tablespoons of orange juice
- 1 ½ cups powdered sugar
- candied orange peel (for sprinkling)
- white chocolate curls (for sprinkling)
- 2 teaspoons baking powder
- ½ cup milk
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How to Make White Chocolate And Orange Poppy Seed Cake
- Preheat oven to 325°F (160°C). Grease and lightly flour a 13x9 inch baking pan or bundt pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream and ½ cup milk, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Gently fold in 1 cup chopped white chocolate, ½ cup poppy seeds, and the zest of 1 large orange.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **For the Glaze:** In a microwave-safe bowl or small saucepan, melt 6 ounces of white chocolate with 2 tablespoons of orange juice. Stir until smooth.
- Gradually whisk in 1 ½ cups powdered sugar until the glaze reaches your desired consistency.
- Drizzle the glaze over the cooled cake and immediately sprinkle with candied orange peel and white chocolate curls (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
210g
Fat
55g
Carbs
25g
