Name: Cream Cheese and Poppy Seed Cakes
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 c. unsalted butter -; 1 1/2 c. cake flour (not self-rising) -; 1/2 tsp. Coarse salt -; 1 c. granulated sugar -; 3 large eggs -; 3 large egg yolks -; 1 1/2 tsp. pure vanilla extract -; 3/4 c. whipped cream cheese -; 3 tbsp. confectioners' sugar -; 1 tsp. poppy seeds -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cream Cheese and Poppy Seed Cakes

1. 1 c. unsalted butter -

2. 1 1/2 c. cake flour (not self-rising) -

3. 1/2 tsp. Coarse salt -

4. 1 c. granulated sugar -

5. 3 large eggs -

6. 3 large egg yolks -

7. 1 1/2 tsp. pure vanilla extract -

8. 3/4 c. whipped cream cheese -

9. 3 tbsp. confectioners' sugar -

10. 1 tsp. poppy seeds -

How to cook deliciously - Cream Cheese and Poppy Seed Cakes

1. Stage

Preheat oven to 325 degrees F. Butter twelve 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 in eggs and yolks, 1 at a time. Add vanilla and 1 1/2 teaspoons water; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined, scraping down sides as needed. Spoon 1/3 cup batter into each mold.

2. Stage

Beat cream cheese and confectioners' sugar in the clean bowl of the electric mixer on low speed until creamy and combined. Spoon 1 tablespoon 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.