Poppy Seed Cake
Recipe from Food & Wine
Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter. (Recipe adapted from Cake Keeper Cakes.)
Yield: One 8-inch square cake
Prep Time: 1 hr 40 mins
Total Time: 2 hrs
see savings3/4 cuppoppy seeds
see savings1 1/3 cupsall-purpose flour, plus more for dusting
see savings2 teaspoonsbaking powder
see savings1/4 teaspoonsalt
see savings1 3/4 sticksunsalted butter (14 tablespoons), softened
see savings1 cupgranulated sugar
see savings4large eggs
see savings1 teaspoonpure vanilla extract
see savings1 teaspoonpure almond extract
see savingsConfectioners' sugar, for dusting
Preheat the oven to 350 degrees. Lightly grease and flour an 8-inch square baking pan, tapping out any excess flour. In a medium bowl, whisk the 1 1/3 cups of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium-high speed until fluffy, about 3 minutes. Add the poppy seed mixture and beat at medium speed until just combined. Add the eggs to the batter one at a time, beating well between additions. Beat in the vanilla and almond extracts. Using a wooden spoon, stir in the flour mixture until just incorporated. Scrape the batter into the prepared pan.
Bake the cake for about 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let cool completely, about 2 hours. Dust the cake with confectioners' sugar, cut into squares and serve.
The poppy seed cake can be kept in an airtight container at room temperature for up to 3 days.