pat's Recipe

Cream Cheese-Poppy Seed Cakes

Category: Cakes

1 cup (2 sticks) unsalted butter, softened,
plus more for molds
1 1/2 cups cake flour , not self-rising,
plus more for molds
1/2 tsp coarse salt
1 1/3 cups granulated sugar
3 large eggs, plus 3 large egg yolks
1 1/2 tsp pure vanilla
3/4 cup whipped cream cheese, room temp
3 Tbsp confectioners sugar, plus more for
dusting
1 tsp poppy seeds

Preheat oven to 325. Butter 12 3 1/2-inch brioche molds or a standard 12-cup muffin tin. Dust with flour; tap out excess. Whisk flour and salt in a medium bowl. 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. Mix the eggs and yolks, 1 at a time. Add vanilla and 1 1/2 tsp water; mix until combined. Reduce speed to low. Add flour mixture; mix until combined, scraping down sides as needed. Spoon 1/3 cup batter into each mold. Beat cream cheese and confectioners sugar in the clean bowl of the electric mixer on low speed until creamy and combined. Spoon 1 Tbsp mixture onto batter in each mold, sprinkle with poppy seeds. Bake until a cake tester comes out clean, about 25 minutes. Let cool 5 minutes; transfer cakes to a wire rack to cool completely. Serve dusted with confectioners sugar.

makes 12 small cakes