Claire Saffitz Makes Poppy Seed Almond Cake | Dessert Person

mom hi claire hi can you turn your camera on i don't see you i don't see you how do i do that claire hold on a minute go in the go on the bottom left hold on i got it it's the top right but i did it oh oh my bad hi hi how are you good wait can you tilt your yeah do you want me to tilt it up more but then you got to step back oh my god you're wearing your dessert person pin oh yes wait hold on felix says hi well hello felix all right i want to talk to you about poppy seed cake hey everyone i'm claire saffits welcome to my home kitchen today i'm showing you my favorite recipe from my book dessert person and i know i've said that about all the other recipes that i made on this show but this time i really mean it it is this poppy seed almond cake my most beloved fries family recipe and it also is maybe the easiest recipe in the book this poppy seed almond cake is a really classic bundt cake it is scented with almond extract and started with poppy seeds it is just like the most tender flavorful delicious snacking cake it is just a perfect cake [Music] the story of this recipe is that my mom got it from a woman named mrs grossman when she was pregnant with me and this is a recipe that i've just eaten so much growing up i don't think i really knew how good it was until i got older and like i can tell you that during the shoot for the book and while other people were recipe testing um like this cake was the favorite the easiest most basic straightforward one so that's a metaphor i don't know i was gonna say something for for life but i don't know what that metaphor is or what it would mean um so this cake comes together very quickly i'm using a stand mixer with the paddle you could do it with a hand mixer or you could do it by hand with a whisk but a stand mixer is the easiest thing i'd like to make this recipe in a bun if you don't have a bundt pan because it is kind of like a specialty piece of baking equipment just use two loaf pans it bakes for almost the same amount of time but i just love there's i don't know why but i just like love bundt cakes there's something very homey and like comforting about them something so personal when you're like making a bundt cake for someone i don't know so here are my ingredients most of them are basic pantry items i have neutral oil this is vegetable oil three large eggs poppy seeds vanilla baking powder i have almond extract this is the principle flavor in the cake if you don't like that intense marzipan flavor of almond extract you are not going to like this cake so i would recommend something else or just like add a vanilla bean whole milk kosher salt all purpose flour and granulated sugar before i start baking i have to remind myself constantly to do my mison plus meaning getting everything ready to go so that means preheating my oven which is already on 350 and prepping my pan i'm using neutral oil the same kind that's in the cake now i have a pastry brush and i'm just brushing the oil all up and down the sides make sure you really get the tube in the center of the pan coated and then i'm gonna dust it with flour it creates a non-stick coating for any kind of baked good and now i'm gonna work over the sink so i obviously want a coating of flour but i don't want like a lot of excess flour stuck in there so give it a little tap so there is the inside of our pan i have a couple little oil droplets that collected in the bottom but i'm not too worried about that [Music] i'm gonna start to put together our batter and basically we're gonna put all of our dry ingredients together in the mixer and mix them together and then pour in all of our wet and that's it so this recipe uses three cups of flour again all purpose damn two and a third cups granulated sugar that is a lot of sugar i hope i have enough that is lot of sugar two tablespoons poppy seeds poppy seeds are very popular in eastern european baking i guess they come from poppies but i love that like little texture that it gives stuff one and a half teaspoons baking powder and then one teaspoon kosher salt so this is all of my dry ingredients plus sugar because technically sugar is a wet ingredient all right and now to this i'm adding my wet ah this thing has like a hair trigger and just is constantly turning on when i don't want it to so now the wet ingredients these are room temp even though i'm not making a butter based cake where you would want room temperature ingredients so that when you add like the eggs to the butter it doesn't make the butter harden but even though it's oil like you still want all your ingredients at room temperature because the cake will bake more evenly these are three large eggs then i have one and a third cups neutral oil and one and a half cups whole milk and the whole milk is room temp also okay so i'm gonna add my extra extra to my milk so one and a half teaspoons of particularly almond extract is quite a bit i don't know i'm someone who loves almond extract i love that smell and that flavor all right now all of these just go right into that mixer so now i'm going to let this mix for maybe around a minute or so this is actually a cake that i want to mix fairly well there are certain instances where there's so much fat in a batter that like if you under mix it you won't even have enough structure to like support the cake so i'm gonna let this go for a little bit it's always a good idea to scrape down the sides but this is a really even batter so i'm just gonna give it a final mix sometimes you've seen old recipes like where it was pre pre-mixer days like give it 200 strokes or something like that like the number of times you want to kind of go around the bowl when you're mixing it all right so this is going to go into the pan and this makes like quite a lot of cake but it's just so easy like you could bang this cake out in in 15 minutes you can have it in the oven and this is gonna go oh wow a while almost an hour and a half between an hour and 20 and an hour and 30. so time to make the glaze uh there's just a few ingredients powdered sugar the base of almost every glaze then it uses a quarter cup of orange juice obviously use the stuff from a carton if you have it at home i used this orange i peeled the zest for a recipe and so i'm just gonna squeeze this i'm going to add my extracts i like a recipe where the flavor like whatever's on the outside reinforces or or mimics the flavor on the inside and a little bit of melted butter but you don't really see glazes with melted butter in it but like that's just what the recipe said so i did it it's very hard for me to resist making changes to a recipe but i was adamant with myself that like there is nothing that could be improved in this recipe so don't change anything now just whisk until there's no more lumps and you have a smooth glaze it's going to be pretty liquid but that's normal that's it i'm going to set this aside and we'll put this over the cake after we unmold it and while the cake is still warm the cake is smelling done it's been in on the low end of the range watch i can't even open the oven nope nope all right whatever just watch oh felix okay no okay go felix get out of here i don't like him to be around the oven when i open it all right this is looking done it's also smelling done so i'm gonna give it a quick test with the cake tester so this came out clean there's no batter residue or anything like that so this is done so now i'm gonna let it sit for a few minutes because it's you usually don't want to turn something out when it's this hot because it's really fragile and the whole thing can kind of break apart so i'm going to let it cool for a few minutes in here so before i turn something out like this i do like to use my offset spatula to sort of slide it down make sure nothing's sticking anytime you're turning anything out it's really just like a flick of the wrist and then should come out but like especially in a bunt you kind of want to give it like a sharp tap on the counter so i got some flowery spots from where the oil and flower like was a little bit thick i'm just going to brush that off all right so now i'm going to glaze it so before i brush the glaze on i'm going to poke holes all over and that is just going to allow the cake to like better absorb all of that glaze and it's going to seep in and flavor it i love i love glazed cakes like i love when the powdered sugar kind of crystallizes and creates this like cloudy cloudy coating on the exterior and i'm gonna also go on the inside of the ring all right this is a glazed cake so i'm going to set this off to the side let it finish cooling that glaze will harden and like crystallize and become super delicious oh it's too hot that slice doesn't look that good because i cut it hot it is really too hot see how like it looks dense right there it's just cause i cut it hot bottom line is it's getting late and i cut this cake while it was really hot so the crumb hasn't had a chance to like you know let the steam escape and really kind of set so that's why it looks like that i'm just going to taste it it is the most delicious cake you can see like how bouncy and tender it is do you see the steam coming off of it it's the hot cake taste memory is such a strong thing and like this is the defining baked good of my life i would say and it's delicious i hope you make it and you make it exactly as written because i promise you it will come out just perfect all right i want to talk to you about poppy seed cake okay so first of all i made it i made a version last night in a bundt pan but i unmolded it too it was really hot when i molded it so see look at what happened like see that little dense part you know i have had that happen to me in the past with that cake also i i yeah i think it's because of because you unmolded it too fast yeah now i when i i talked to you last night and you said you were going to get out the original recipe card from mrs grossman right oh my god how many times did you say you made this cake when i was growing up 50. maybe more i think more than that we gave it to my teachers for holiday gifts you gave it to like people in dad's lab as you said before you know i did a lot of baking but i did a lot of easy baking yeah i did a lot of quick breads i did a lot of muffins tomorrow on my agenda is the focaccia oh look i have i have a thing right here could you just send it to boston all right well i think we'll probably i mean obviously i'll just talk to you probably later today but we'll also when we make mondo bread which i think will be a fun recipe to highlight we'll do this again and we'll talk about the origin of aunt rose's model bread hey everyone i'm claire it's been so much fun to show you recipes from my new cookbook dessert person and i want to take a moment to highlight the work of other penguin random house authors and show you some books this one is called snacking cakes by yasi orfee it is 50 recipes for super simple single layer cakes all of them come together in one bowl mostly with pantry ingredients it really speaks to me because you don't need an occasion to make a cake so check it out you can find it wherever books are sold thanks for watching [Music]

Channel: Claire Saffitz x Dessert Person

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Id: IBlRFuMjvZE

Length: 12min 56sec (776 seconds)

Published: Thu Jan 07 2021