Sunday, August 2, 2009

Orange Buttermilk Cake with Summer Fruit

Here is another wonderful dessert that uses the juicy stone fruits of summer and the fresh citrus flavor. This is definitely a "company" dessert as guests will be impressed. The macerated fruit is so delicious over this cake, which is something you will like if you are a fan of lemon poppy muffins or bread. Use your prettiest bundt pan for the cake. When you remove and cake has cooled, dust with some powdered sugar before cutting. Now for the fruit.........this is also a nice topping for brunchtime waffles. Set out with fresh whipped cream that is flavored with orange liqueur such as Grand Marnier or Cointreau. And to make it family and kid friendly, just use some orange extract in the fruit and cake. Either way, this is a lovely and delicious way to enjoy the fruits of summer. The fruit mixture can also enliven store-bought angel food cake. Serve this to your guests with a cordial of cold Ice Wine....excellent!

Fruit: 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

Cake: 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 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.
Yield: 16 servings (serving size: 1 slice cake and about 1/4 cup fruit mixture)


  1. Linda, this looks so delicious.. another must try. I hope things are well with you and yours..
    hugs ~lynne~

  2. So tasty sounding Linda! I need to make that one soon!


  3. I love desserts that contain citrus. The orange and buttermilk combo must be terrific.

  4. The orange and buttermilk combination immediately caught my eye. This sounds sooooo very good.


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