Ingredients

Springtime Baking: Poppyseed Cake & Matcha Tea Cakes

The opportunities to bring a baked good along for a celebration are beginning to multiply. Mother’s Day is just around the corner, we’re showering newly engaged & expecting parents with gifts, and, as the weather warms, we find ourselves spending more and more time outside with family & friends. With calendars filling up, it’s great to discover a few new recipes that are sure to wow everyone. What’s even better? These two recipes incorporate Miss Jones Baking Co.’s organic cake mixes, saving you time without skimping on flavor.

Amazing Poppyseed Cake

Slice of Poppyseed Cake

Ingredients:

  • 1/2 cup melted butter
  • 1/2 cup cream
  • 3 eggs
  • 1/8 cup poppyseeds
  • 1 Tbsp almond extract
  • 1 box Miss Jones Organic Vanilla Cake Mix
  • Small bouquet of your favorite flowers (bonus round!)

Instructions:

  1. Heat oven to 350 degrees F.
  2. In a large bowl, whisk together eggs, milk, almond extract and butter. Add in Miss Jones Organic Vanilla Cake Mix and poppy seeds, stirring until well combined.
  3. Use nonstick cooking spray or butter to grease and flour your bundt pan. Pour batter into pan, then pick up and drop pan on the counter a few times to even things out.
  4. Bake for 30-35 minutes, or until top is a dark golden brown and the center bounces back when lightly touched.
  5. Let cake cool completely on rack, then dust with powdered sugar and stash your flower vase in the center of the cake (a shot glass works like a charm!) Arrange flowers on top of cake.
  6. Celebrate!

Pro tips:

  • You can make this recipe totally vegan with coconut oil, water and flax eggs.
  • Get creative with your toppings! We dusted ours with powdered sugar, but you could also sprinkle almond slices, cocoa powder or a drizzle of melted chocolate on top.

Matcha Tea Cakes

Matcha Tea Cakes

Ingredients:

  • 2 eggs
  • 1/2 cup melted butter
  • 1/2 cup milk
  • 1 box Miss Jones Organic Vanilla Cake Mix
  • 2 Tbsp finely ground matcha (green tea) powder

Instructions:

  1. Heat oven to 350 degrees F. Using organic cooking spray, lightly spray (or butter and flour) bundt pan and set aside. We made full-size and mini cakes with the same recipe.
  2. Fill mini bundt pan segments 2/3 full, making sure to evenly spread batter across each mold to ensure even baking.
  3. Bake for 14-16 minutes, or until the edges are golden brown and the cakes are springy in the center. For full sized cakes, bake according to directions on box.
  4. Cool for 5-10 minutes, then remove cakes carefully from pan (using a butter knife helps).
  5. Dust finished cakes with powdered sugar or a drizzle of Miss Jones Organic Vanilla Buttercream Frosting.

Pro tips

  • When baking with a bundt pan, use an organic nonstick cooking spray to get awesome results.
  • We dusted our finished tea cakes with a mix of powdered sugar and matcha, but they’re tasty with or without a topping!

The recipes and photos used in this post were graciously provided by Miss Jones Organic Baking Co.

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