Ingredients Jump to Instructions ↓

  1. 1.00 cup(s) (2 sticks) unsalted butter , softened, plus more for molds

  2. 1 1/20 cup(s) cake flour (not self-rising) , plus more for molds

  3. 1/20 teaspoon(s) coarse salt

  4. 1 1/3 cup(s) granulated sugar

  5. 3.00 large eggs

  6. 3 large egg yolks

  7. 1 1/20 teaspoon(s) pure vanilla extract

  8. 3/4 cup(s) whipped cream cheese , room temperature

  9. 3.00 tablespoon(s) confectioners' sugar , plus more for dusting

  10. 1.00 teaspoon(s) poppy seeds

Instructions Jump to Ingredients ↑

  1. 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. 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.


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