Cream Cheese-Poppy Seed Cakes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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By Martha Stewart. To die for! Ingredients:
1 cup unsalted butter, softened, plus more |
unsalted butter, for molds (2 sticks) |
1 1/2 cups cake flour, plus more |
cake flour, for molds (not self-rising) |
1/2 teaspoon coarse salt |
1 1/3 cups granulated sugar |
3 large eggs |
3 large egg yolks |
1 1/2 teaspoons pure vanilla extract |
1 1/2 teaspoons water |
3/4 cup whipped cream cheese, room temperature |
3 tablespoons confectioners' sugar, plus more |
confectioners' sugar, for dusting |
1 teaspoon poppy seed |
Directions:
1. Preheat oven to 325°F.
2. Butter twelve 3.5-inch brioche molds or a standard 12-cup muffin tin. Dust with flour; tap out excess.
3. Whisk flour and salt in a medium bowl. Set aside.
4. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until light and fluffy.
5. Mix in eggs and yolks, 1 at a time.
6. Add vanilla and 1 1/2 teaspoons water; mix until combined.
7. Reduce speed to low. Add flour mixture; mix until just combined, scraping down sides as needed.
8. Spoon 1/3 cup batter into each mold.
9. Beat cream cheese and confectioners’ sugar in the clean bowl of the electric mixer on low speed until creamy and combined.
10. Spoon 1 tablespoon mixture onto batter in each mold; sprinkle with poppy seeds.
11. Bake until a cake tester comes out clean, about 25 minutes.
12. Let cool 5 minutes; transfer cakes to a wire rack to cool completely. Serve dusted with confectioners’ sugar.
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