Orange-Buttermilk Cake with Summer Fruit |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Although this poppy seed cake is a standby year-round, it comes into its own served with fresh fruit macerated in orange syrup. The fruit mixture can also enliven store-bought angel food cake. Ingredients:
1 1/2 cups cherries, pitted and halved |
1 cup sliced peaches |
1 cup sliced nectarines |
1 cup sliced strawberries |
1/4 cup fresh orange juice |
3 tablespoons sugar |
1 tablespoon grand marnier or other orange liqueur |
cooking spray |
3 cups plus 2 tablespoons all-purpose flour, divided (about 13 1/2 ounces) |
4 teaspoons poppy seeds |
1 1/2 teaspoons baking soda |
1/4 teaspoon salt |
1 3/4 cups sugar |
1/2 cup butter, softened |
3 large eggs |
1 cup fat-free buttermilk |
1/4 cup fresh orange juice |
Directions:
1. Preheat oven to 350°.
2. To prepare fruit, combine first 7 ingredients in a large bowl; toss gently. Cover and chill.
3. To prepare cake, coat a 12-cup tube pan with cooking spray, and dust with 2 tablespoons flour.
4. Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine flour, poppy seeds, baking soda, and salt in a medium bowl, stirring with a whisk. Place 1 3/4 cups sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Combine buttermilk and 1/4 cup juice. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350° for 43 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Serve with fruit mixture.
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