This is one fantastic and delicious Orange Poppyseed Cake! It has orange juice in the batter. The streusel includes poppy seeds, cinnamon and sugar. There’s a luscious orange-powdered sugar glaze on top. It is so mouthwatering. It’s quite easy to prepare and one your family is sure to enjoy. The nice thing about this cake is you start with a boxed cake mix and instant vanilla pudding! Then you only add a few other ingredients and the cake part is done. It has a streusel that you can swirl through the batter or just layer in the pan. I’ve done both. It’s a great cake to serve as a coffee cake for breakfasts and brunches.
Years ago, I catered meals for the Baptist Convention of New England (early 1990s). Susan Brindle, the wife of the one of the men on the BCNE staff, helped me cater a lunch event at Rice Memorial Baptist Church right next to the convention office.
Susan’s Canadian Cheese Soup (one of my favorite soup recipes) was on the menu, along with this fantastic cake. Susan said it was her husband Bob’s favorite cake. In her recipe to me she also said this recipe was called Jewish Coffee Cake. We served soups, salads, homemade rolls, and lots of delicious desserts that day.
Orange Poppy Seed Cake was a big hit with everyone. Susan didn’t include a glaze on the cake–that’s my invention. I think she sprinkled hers with powdered sugar instead. Either way, this cake is fantastic.
If you’re looking for a quick and easy brunch coffee cake recipe, then consider Orange Poppy Seed Cake sometime soon. If you like the essence of orange in cake you will love this recipe. You can serve this for dessert, too, although I’ve always preferred it for breakfast!
I initially published this recipe in July 2013. I had just started taking pictures with my new Canon camera. Because I was constantly adjusting the settings trying new things, my pictures did not come out as nicely as I’d hoped. I recently remade this recipe (April 2019) for our Friday night care group. One of the guys took two slices home with him! Everyone loved this cake. I’ve found it easy to make and delicious to the taste buds. Enjoy.
Orange Poppyseed Cake is a delicious cake to serve for breakfast, brunch, or even dinner!
Here’s a serving of Orange Poppyseed Cake. The streusel is swirled throughout the batter.
Having orange juice in the cake as well as the glaze adds such zest to this cake. Orange Poppyseed Cake is a wonderfully delicious cake you are sure to enjoy!
This coffeecake is terrific for a holiday breakfast, too.
Here’s what I did.
I used these ingredients for the cake.
Pour a white or yellow cake mix into a mixing bowl. I usually use butter-flavor yellow cake mix. Add a small box of instant vanilla pudding, eggs and orange juice.
Mix ingredients with a blender until smooth.
Grease and flour a large bundt pan. Spoon cake batter into bundt pan.
I used these ingredients to make the streusel.
Place sugar in a small mixing bowl. Add cinnamon and poppy seeds.
Stir streusel ingredients to combine.
Pour streusel topping over top of cake batter in pan.
Swirl and marbleize the batter with the bottom of a wooden spoon.
This is what the cake looked like before baking.
Bake at 350 for one hour. Insert knife in center and if it comes out clean the cake is done. Allow cake to cool completely before adding glaze.
Invert cake onto plate or serving platter.
I used these ingredients to make the icing.
Measure powdered sugar into bowl. Add a tablespoon of orange juice. Add milk a few teaspoons at a time and whisk until right consistency. This is supposed to be a thick icing. Don’t add so much milk that it becomes runny.
I can’t emphasize enough about going slow with the water (or milk–you can use either). Use the LEAST amount possible to still make the icing of spreading consistency. Otherwise, the icing will be too thin and dissolve into the cake and it won’t even look like you have a glaze on the cake! The icing must be thick.
Spoon orange glaze over cake. Sprinkle grated orange zest over top, if desired.
Doesn’t Orange Poppy Seed Cake look wonderful? It sure tastes wonderful!
It takes at least 15 minutes before the icing will dry enough that you can cut into the cake or wrap it with plastic wrap without smearing the icing.
Orange Poppyseed Cake is wonderful for Easter, Mother’s Day or Father’s Day.
Here’s the recipe.
ORANGE POPPYSEED CAKE (JEWISH COFFEE CAKE)
(Recipe adapted from Susan Brindle, Baptist Convention of New England, Northborough, MA)
- 1 yellow or white cake mix
- 1 small box instant vanilla pudding
- 4 eggs
- ½ cup canola oil
- 1 cup orange juice[br]
- 1/3 cup sugar
- 4 tsp. cinnamon
- 4 tsp. poppy seeds[br]
- [b]ICING: [/b][br]
- 1 ½ cups powdered sugar
- 1 tbsp. orange juice
- a couple of tablespoons milk
- Mix and pour into greased and floured bundt pan.
- (I sprayed mine with Baker’s Joy cooking spray).[br]
- Mix streusel ingredients together.
- Sprinkle over cake batter and then cut through cake batter in swirling pattern to marbleize.
- Bake 1 hour at 350° or until knife inserted in center comes out clean.
- Cool completely. If desired, drizzle with powdered sugar icing.[br]
- Mix icing ingredients.
- Drizzle icing over cooled cake.
Each Bundt cake makes about 16-20 slices–depending on how thick you slice it.
Orange Poppy Seed Cake is also a great dessert or coffee cake to take to others in need of a meal. It transports quite easily.
Time to sit down and enjoy some of this tasty coffee cake!