Fresh Orange-Poppy Seed Cake Recipe

Fresh Orange-Poppy Seed Cake Recipe

  • 1 large orange
  • 1 package (2-layer size) white cake mix
  • 1 (16 ounce) container KNUDSEN Sour Cream, divided
  • 2 tablespoons poppy seed
  • 1 1/2 teaspoons orange extract, divided
  • 1/2 teaspoon almond extract
  • 4 ounces PHILADELPHIA Cream Cheese, softened
  • 1 cup powdered sugar
  1. Heat oven to 350 degrees F.
  2. Grate half the orange; set aside. Cut remaining orange half into thin slices. Discard remaining orange half or reserve for another use.
  3. Beat cake mix, 1-1/2 cups sour cream, poppy seed, orange zest and 1 teaspoon orange extract. (Batter will be thick.) Pour into 9×5-inch loaf pan sprayed with cooking spray. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; remove to wire rack. Cool completely. Transfer to plate.
  4. Beat cream cheese, almond extract and remaining sour cream and orange extract in medium bowl with mixer until well blended. Gradually beat in sugar; spread over top of cake. Garnish with orange slices.
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