Recipe information
Yield
Makes 12 small cakes
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Butter 12 3 1/2-inch brioche molds or a standard 12-cup muffin tin. Dust with flour; tap out excess. Whisk the flour and salt in a medium bowl; set aside.
Step 2
Put the 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 the eggs and yolks, one at a time. Add the vanilla and 1 1/2 teaspoons water; mix until combined. Reduce speed to low. Add the flour mixture; mix until just combined, scraping down the sides as needed. Spoon 1 cup batter into each mold.
Step 3
Beat the cream cheese and confectioners’ sugar in the clean bowl of the electric mixer on low speed until creamy and combined. Spoon 1 tablespoon of the mixture onto the batter in each mold; sprinkle with poppy seeds. Bake until a cake tester comes out clean, about 25 minutes. Let cool 5 minutes; transfer the cakes to a wire rack to cool completely. Serve dusted with confectioners’ sugar.
