Sweet On You—Orange Poppy Seed Cake

Serves 12

9-inch springform pan, buttered and bottom lined with buttered parchment

Cake

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, softened (preferably European butter with a higher fat content like Plugra)
1 cup sugar
3 large eggs
8 oz sour cream
1/2 cup poppy seeds

Orange Syrup

2 tablesppons finely grated orange zest
3/4 cup fresh strained orange juice
3/4 cup sugar

Preheat the oven to 350ºF. Sift together the flour, baking powder and baking soda.

In a standing mixer, cream the sugar and butter until light in color and fluffy, approximately 5 minutes on medium speed. Add the eggs one at a time, until each is incorporated, approximately 30 seconds on medium speed for each egg. Scrape the bowl with a spatula between each egg. On low speed, add half the dry ingredients then scrape the bowl. Add the sour cream and scrape the bowl. Add the remaining dry mix. Using a spatula, fold in the poppy seeds.

Scrape the cake batter into the prepared 9-inch spring form pan and bake for one hour, or until a cake tester comes out clean.

While the cake is baking, prepare the orange syrup. Combine all of the syrup ingredients in a small sauce pan. On medium heat, bring the ingredients to a simmer, cook until the sugar is dissolved, then strain into a heat resistant measuring glass.

When the cake comes out, let it sit for 10 minutes, then remove it from the pan onto a cooling rack. Sit the cooling rack ontop of a jelly roll or half-sheet baking pan. Using a toothpick, poke twenty holes all over the top of the cake. Pour the orange syrup all over the top of the cake until it is all absorbed. It absorbs slowly.

Cool the cake until room temperature before serving.

Serving suggestions: We like to serve it with sliced strawberries, creme fraiche and a sprig of mint. This cake keeps for up to 4 days covered and refrigerated.