Orange-Buttermilk Cake with Summer Fruit

Although this poppy seed cake is a standby year-round, it comes into its own served with fresh fruit macerated in orange syrup. The fruit mixture can also enliven store-bought angel food cake.


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

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 24 %
Fat 7.4 g
Satfat 4 g
Monofat 2 g
Polyfat 0.7 g
Protein 4.9 g
Carbohydrate 50 g
Fiber 1.6 g
Cholesterol 55 mg
Iron 1.5 mg
Sodium 224 mg
Calcium 45 mg


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
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.


David Bonom,

Cooking Light

June 2008
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