Claire Saffitz Poppy Seed Almond Cake
This is Claire Saffitz' recipe from her new cookbook Dessert Person. This cake can be pulled together quickly and is super delicious!
lemon poppyseed muffins to start your day. #muffins #lemonrecipes #lemonpoppyseed
Recipe:
New Mouth Watering Almond Poppy Seed Muffins -Tease with Recipe!
Almond Poppy Seed Muffins will melt in your mouth! A must have recipe for any occasion, especially breakfast. These muffins are made from scratch featuring star ingredient, Almond Paste. They are moist with a tender crumb, takes 30 minutes and your good to go. Get recipe below and go to lizbushong.com for more great entertaining ideas.
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All photos, food styling, and recipe developed and created by Liz Bushong.
Almond Poppy Seed Muffins
Author: Liz Bushong
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Yield: 24 mini muffins or 12 standard
Category: Bread Method: Baking Cuisine: American
INGREDIENTS:
1–1/4 cups granulated sugar
1/2 cup butter, melted
4 ounces almond paste, cubed
2 eggs
2 teaspoons almond extract
1 cup buttermilk
3 tablespoons sour cream or greek yogurt
2–1/8 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons poppy seeds
2 tablespoons sliced almonds-garnish- optional
Almond Glaze- optional
1–1/2 cups confectioners sugar
2 tablespoons melted butter
1 teaspoon almond extract
2 teaspoons half n half or milk
Mix all ingredients together until desired consistency. Drizzle over warm muffins if desired.
INSTRUCTIONS:
Preheat oven to 375.
Prepare mini muffin pan with lightly sprayed cooking spray.
In food processor, combine sugar and almond paste, pulse to blend 1 minute.
Transfer mixture to large mixing bowl, add flour, baking powder, soda, salt and poppy seeds.
Make a well in dry ingredients, add eggs, buttermilk, sour cream, extract and melted butter. Combine all ingredients and stir to blend. do not over mix batter.
Fill each cup 3/4 full with batter. Sprinkle with almond slices if desired.
Bake muffins at 375 for 10-12 minutes.
Remove from oven and cool, remove muffins.
If desired, drizzle with almond glaze or sprinkle with confectioner’s sugar.
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Claire Saffitz Makes Poppy Seed Almond Cake | Dessert Person
In this episode of Dessert Person, Claire Saffitz makes her easiest cake recipe. If there is one recipe nearest and dearest to Claire's heart, it's this one for simple Poppy Seed Almond Cake. It's been a Saffitz family favorite for decades, and still the easiest and most perfect cake Claire knows how to make. It's proof of the truism that simple is often the best, but try it and see for yourself. It's too good not to become a favorite in your family.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand or hand mixer, 12-cup
Bundt pan
Ingredients:
Cake
Neutral oil and all-purpose flour for the pan
2 1/3 cups granulated sugar (16.4 oz/ 465g)
2 tablespoons poppy seeds (0.6 oz / 17g)
1 1/2 teaspoons baking powder (0.21 oz / 6g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
3 cups all-purpose flour (13.8oz / 390g)
1 1/2 cups whole milk (12.7oz / 360g)
1 1/3 cups neutral oil, such as vegetable or grapeseed (10.2 oz/ 288g)
3 large eggs (4.3 oz / 150g)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Glaze
3/4 cup powdered sugar (3.2 oz /90g)
1/4 cup orange juice (2 oz / 57g)
2 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Video Breakdown:
0:00 Start
0:31 Intro to Poppy Seed Almond Cake
1:12 Show Intro / Animation
1:30 Poppy Seed Almond Cake Recipe
2:01 Special Equipment / Ingredients
4:00 Mix The Batter
6:52 Make The Glaze
8:01 Glaze The Cake
8:05 Felix Cameo
10:14 Taste / Wrap
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Vegan Oil-Free Lemon Poppy Seed Cake #oilfree #veganiseasy #veganrecipe
Dry Ingredients:
2 cups almond flour
1 ¼ cups oat flour (I use organic glyphosate free oats that I grind in the blender)
1 tbsp poppy seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp turmeric
Wet Ingredients:
½ cup lemon juice
1 cup pitted medjool dates
1 cup plant based milk
1 1/2 tsp vanilla extract
1 tbsp lemon zest
Preheat the oven to 350F.
Combine dry ingredients in a bowl and whisk to combine.
In a blender combine dates, plant milk, lemon juice, and vanilla extract. Blend until smooth. Whisk in zest.
Add the wet ingredients to the dry ingredients. Mix to combine. Pour batter into a parchment lined loaf pan.
Bake for 30 minutes and reduce oven temperature to 325F. Continue to bake for an additional 15-20 minutes, or until edges are browned and top it “firm” when pressed gently. Allow to cool in pan until warm (about 20 minutes). Remove and glaze. Enjoy!
Glaze:
⅓ cup date paste (see my “dates” highlight)
2 tsp lemon juice
1 tsp lemon tsp lemon zest
½ tsp vanilla extract
Water to thin to pourable consistency
Combine ingredients in a bowl. Pour over top of your loaf bread
Lemon Poppyseed Bread
This bread is quick to put together, moist tender and has the perfect amount of lemon flavor. This bread is sunshine in a pan!
Ingredients:
1 egg
1/3 cup sugar
2 Tbsp canola oil
2 Tbsp sour cream or plain greek yogurt
1 1/2 Tbsp lemon juice
1 tsp of lemon zest
1/2 cup plus 2 Tbsp flour
2 tsp poppyseeds
1/2 tsp baking powder
1/8 tsp salt
Glaze:
1/4 cup sugar
1 Tbsp lemon juice
Directions:
In a small bowl combine egg and 1/3 cup sugar.
Add in oil, sour cream, lemon juice and lemon zest.
In another bowl combine dry ingredients, flour, poppyseeds, baking powder and salt.
Pour wet ingredients into dry ingredients and mix just until all the flour is mixed in. Don't over mix.
Pour into a greased mini loaf pan. 6 x 3
Bake at 350 degrees F. for 25- 30 minutes or until a toothpick comes out clean.
Mix up glaze while baking. Combine sugar and lemon juice.
Pour glaze over top of bread while it is still hot. . Leave bread into pan until all liquid is absorbed.
Remove from pan and allow to cool on a cooling rack.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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