Almond Poppy Seed Cakes in a Jar

Lynnda Cloutier


This is a dense and moist cake, just begging to be placed at the brunch dessert table alongside tea or coffee.The poppy seeds provide a slight textural contrast.Source unknown

pinch tips: How to Cream Butter & Sugar




3 tablespoons poppy seed
2 tablespoons boiling water
1 3/4 cup flour
3 tablespoons cornstarch
2 teaspoons baking powder
1 cup unsalted butter, softened, two sticks
1 1/2 cup sugar
four large egg yolks
four large eggs
2 teaspoons almond extract
1 teaspoon vanilla extract
1/4 cup sliced almonds

Directions Step-By-Step

put the poppy seeds in a small bowl. Pour the boiling water over them and stir to coat. Allow to sit for one hour, stirring halfway through.
preheat the oven to 350°. Grease 12 jars each 8 ounces a with butter. Whisk together the flour, cornstarch, and baking powder in a medium-size bowl and set aside. In a large bowl or in the stand mixer, beat the butter and sugar until creamy. In another bowl, lightly beat together the egg yolks and eggs. Alternate adding the flour and the eggs to the butter mixture, mixing after each addition. Stir in the almond extract, the vanilla extract, and the moistened poppy seeds.
fill each jar half full with batter and sprinkle with sliced almonds. Place the jars 2 inches apart on a large baking sheet and bake for 25 to 30 minutes, until the tops of the cakes spring back When tapped. Remove from the oven and allow to cool on the baking sheet. Serve warm or at room temperature. Makes 12 individual almond poppy seed cakes

About this Recipe

Course/Dish: Cakes