White Chocolate Orange Poppy Seed Cake

Today is National White Chocolate Day. I've never met a chocolate I didn't like, and white chocolate is no exception. I know it's not really chocolate, but I still love the taste. It's just different. White chocolate is a confection of sugar, cocoa butter, and milk solids that has a pale yellow or ivory appearance. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth.

I've posted recipes for white chocolate truffles, muffins, cheesecake and cookies. This is a great recipe for White Chocolate Orange Poppy Seed Cake. You can bake it in a bundt pan, a square pan or a cake pan. This cake is a perfect for a weekend brunch.



White Chocolate Orange Poppy Seed Cake

1/2 cup butter, at room temp
1 1/2 cups sugar
2 large eggs
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/2 cup sour cream  (you can always substitute plain or Greek yoghurt for a tangy-er taste)
1 cup water
4 ounces white chocolate, chopped
1/4 cup poppy seeds
1 tablespoon grated orange rind

Directions:
Preheat oven to 325°F.
Grease and lightly flour a 13x9-inch cake or bundt pan.
In mixing bowl,  beat butter and sugar together until fluffy.
Beat in eggs, one at a time, beating well after each addition.
Alternately add flour and baking soda along with the sour cream and water.
Once combined, mix on low until well blended and smooth.
Fold in chopped chocolate, poppy seeds and orange rind.
Pour into prepared pan and bake for 50-60 minutes.
When done, remove and let cool on wire rack.
Remove cake from pan and allow to cool completely.