Name: Cream Cheese and Poppy Seed Cakes
Ingredients: 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 teaspoon coarse salt; 1 1/3 cups granulated sugar; 3 large eggs (plus 3 large egg yolks); 1 1/2 teaspoons pure vanilla extract; 3/4 cup whipped cream cheese (room temperature); 3 tablespoons confectioners' sugar (plus more for dusting); 1 teaspoon poppy seeds

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Cream Cheese and Poppy Seed Cakes

Course: Breakfast

Servings:

Author: Martha Stewart Living, November 2005

Ingredients

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 teaspoon coarse salt
1 1/3 cups granulated sugar
3 large eggs plus 3 large egg yolks
1 1/2 teaspoons pure vanilla extract
3/4 cup whipped cream cheese room temperature
3 tablespoons confectioners' sugar plus more for dusting
1 teaspoon poppy seeds

Instructions

Preheat oven to 325 degrees. 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.
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.