Poppies

Once again, a beloved friend of mine celebrated reaching twenty-something-hood. Catey's 24th birthday was an extended celebration, beginning on the evening before her birthdate and ending (a week later) with cake. I asked Catey what she wanted for her birth treat a few days before the big day. "I'm glad you asked," she said. She requested that I recreate a poppy seed cake I had made in high school for another birthday party. Apparently the cake had left such an impression that Catey had spent the last 5 birthdays longing and pining for this cake. Well, finally we were in the same place at the right place. Her wish was my command. (I will also add that I received some flack for adapting Mollie Katzen's poppy seed cake recipe, which involved lemon, into a lemon-free poppy seed cake. To this I say haters to the left. The cake was off the chain. Again).

Poppy Seed Birthday Cake

Adapted from The New Moosewood Cookbook by Mollie Katzen

Cake Part:

- 3/4 cup poppy seeds

- 1 cup milk

- 2 sticks butter

- 1 cup sugar

- 3 eggs

- 2 cups flour

- 1 tbsp baking powder

- 1 tsp baking soda

- 1/2 tsp salt

- 1 tsp vanilla extract

Frosting Part:

- 8 oz cream cheese, room temp

- 8 oz butter, room temp

- 3/4 pound powdered sugar

- 1 tsp vanilla

Grease two 8" cake pans (the recipe called for a bundt or tube pan. I had neither, so I made  layer cake). Preheat oven to 350 degrees F. 

Pour the poppy seeds and milk in a saucepan. Heat on medium heat until just before the milk boils (aka scald the milk). Set aside. 

In your hand standy mixer, cream the butter and sugar together. Add the eggs one at a time, beating after each addition. In a separate bowl, mix the flour, b.p., b.s. and salt. Alternate adding the dry ingredients and the milk/poppy mixture to the creamed mixture, starting and ending with the milk. Beat until just combined after each addition. Mix in the vanilla. Divide the batter evenly into the two cake pans. 

 

Bake for 30-45 minutes (I checked the cake often because the baking time provided by Mollie's recipe was for a single large cake, rather than two. The bake time ended up being pretty close to that provided in the recipe). They will be done when they are golden brown and a toothpick comes out clean.

While the cake is baking, create the frosting. Note: Mollie's recipe does not call for cream cheese frosting. This decision was inspired by my childhood birthday celebrations. As my mum likes to reminisce, she always ordered me poppy seed cakes with cream cheese frosting, knowing full well that many children would not want all their the frosting and would donate the remnants to her plate. Genius. In conclusion, poppy seed cake (withOUT lemon) is perfectly complemented by cream cheese frosting (then again, what isn't)? Beat the butter and cream cheese together. Add the sugar, 1 cup or so at a time. Note: Many recipes call for more powdered sugar than I used, but I find that the sweetness overpowers the rest of the frosting and often the cake. Add sugar to taste. Beat in the vanilla.

Once the cakes are cooled, let the frosting begin. If you are lucky, maybe your boyfriend will put toothpicks in the cake (apparently this is a trick for frosting. It does leave you with the risk of getting splinters in your tongue, but the cake looked good). We served the cake at Catey's bar. It was yummy. Make this. PS. We decorated the cake the pieces of fresh fig because we are creative and resourceful. Do the same with whatever you want.