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
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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
Easy Lemon Poppy Seed Muffins Recipe
The perfect morning treat, these lemon poppy seed muffins are moist and bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze. Packed with fresh lemon zest and lemon juice, you don’t need to visit a bakery for the perfect lemon poppy seed muffin. This easy recipe makes moist and tender muffins with only a few simple ingredients and an easy stir-together method! All you need to go along with these is a warm cup of tea or coffee.
RECIPE:
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Homemade Bakery-Style Almond-Poppy Seeds Muffins by Cooking with Manuela
Wake up to these bakery-style, soft and comforting, almond - poppy seeds muffins, with a perfectly crunchy and nutty, high domed top.
Right from your oven!
Read more about the recipe here:
Ingredients: to make 8 large muffins
4 oz (115 gr) of unsalted butter
1 cup (200 gr) of sugar
2 cups (300 gr) of all-purpose flour
1 cup (100 gr) of almond meal
1 tablespoon of baking powder
1/4 cup (30 gr) of poppy seeds
1/2 teaspoon of salt
2 eggs
1 cup (250 ml) of milk
1 teaspoon of almond extract
1/2 cup (60 gr) sliced almonds - for the top
coarse sugar (optional) for the top
lemon poppyseed muffins to start your day. #muffins #lemonrecipes #lemonpoppyseed
Recipe:
Poppyseed Almond Muffins!!!
CLOSED CAPTIONING:
Per request from Hope D. Wall School
Poppy Seed Muffins
3 cups all-purpose flour
2 cups sugar
2 tablespoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
3 eggs
1-1/2 cups milk
1 cup coconut oil
1 teaspoon vanilla extract
2-1/2 teaspoons almond extract
In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt.
In another bowl, whisk the eggs, milk, oil and extracts
Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350° for 20-25 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.
Serve warm.
Source: Tasteofhome.com
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Almond Poppy Seed Cupcakes *Collaboration with Liz Larson*
Subscribe & check out my other videos! youtube.com/cookingandcrafting
In this collaboration video, I create an almond poppy seed cupcake that Liz Larson of will frost with a poppy flower! Please check out her channel to see some of her incredible cake decorating. Let her know I sent you!
1/2 cup sugar
1/3 cup vegetable oil
1 egg
1/2 teaspoon almond extract (consider using 1 tsp)
1/2 cup sour cream
1/4 cup milk
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons poppy seed (I used about 1-1/2 tbsp)
Heat oven to 375°F. Line 10 muffin cups with cupcake liners.
In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups using an ice cream scoop or something similar to ensure even baking for all cupcakes.
Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.
Makes 10 muffins
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