I've posted recipes for white chocolate truffles, muffins, cheesecake, brownies, fudge, pancakes, other cakes, 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 loaf pan. It's perfect for a weekend brunch or toasted with butter and orange marmalade for breakfast.
Make sure you use 'real' white chocolate in this recipe and not a product that uses vegetable fat instead of cocoa butter. Check the packaging for ingredients. I use Guittard white chocolate.
White Chocolate Orange Poppy Seed Cake
1/2 cup unsalted butter, room temperature
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 (Guittard)
1/4 cup poppy seeds
1 Tbs grated orange rind
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.