I have been telling the girls at work for weeks about the cakes and cupcakes that I have been making and they made me promise to bring them in some cake next time I made one. Last night I got the urge to bake so I pulled out my favourite cookbook and made an Orange & Poppyseed Cake.
The only issue I ran into with this recipe was that it was for cupcakes and therefor told me to bake them for 18 minutes. I baked the cake for 45 minutes and it still come out runny in the middle. I think in the end I ended up cooking it for about 1 hour & 15 minutes. But now the inside is nice and fluffy and the bottom is a little too crispy. Corey didn't seem to mind though. He ate about a quarter of the cake within half an hour of it being out of the oven. If anyone would like to try these out here is the recipe...
Market Morning Cupcakes
from Crabapple Bakery Cupcake Cookbook by Jennifer Graham
(This is the recipe with full quantities. It makes 24 loaf cakes or 30 regular cupcakes. I made half the recipe and made 1 round cake)
2/3 cup poppy seeds
1 1/4 cups milk
3 3/4 cups plain flour
2 1/2 tsps baking powder
1/4 tsp salt
300g softened unsalted butter
zest of two oranges
2 1/2 cups white sugar
5 eggs
1 1/2 tsp vanilla extract
Soak the poppy seeds in the milk for at least half an hour.
Preheat the oven to 170 degrees C. Lightly grease or line your loaf or cupcake tins.
Sift together flour, baking powder and salt.
In another bowl, cream the butter for 1-2 minutes. Add the orange zest and beat for a 1 minute. Add the sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved.
Add eggs one at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Add the vanilla extract and beat until combined.
Add a third of the flour mixture and beat on low speed until combined. Add half of the milk and poppy seed mixture and beat until combined. Repeat the process. Add the remaining third of the flour mixture and beat until thoroughly combined; do not overbeat as this will toughen the mixture.
Spoon mixture into the tins, filling each about three quarters full. Bake for 18 minutes or until a skewer comes out clean. Remove from the oven and allow to cool for 5-10 minutes in trays before turning out onto a cooling rack.
from Crabapple Bakery Cupcake Cookbook by Jennifer Graham
(This is the recipe with full quantities. It makes 24 loaf cakes or 30 regular cupcakes. I made half the recipe and made 1 round cake)
2/3 cup poppy seeds
1 1/4 cups milk
3 3/4 cups plain flour
2 1/2 tsps baking powder
1/4 tsp salt
300g softened unsalted butter
zest of two oranges
2 1/2 cups white sugar
5 eggs
1 1/2 tsp vanilla extract
Soak the poppy seeds in the milk for at least half an hour.
Preheat the oven to 170 degrees C. Lightly grease or line your loaf or cupcake tins.
Sift together flour, baking powder and salt.
In another bowl, cream the butter for 1-2 minutes. Add the orange zest and beat for a 1 minute. Add the sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved.
Add eggs one at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Add the vanilla extract and beat until combined.
Add a third of the flour mixture and beat on low speed until combined. Add half of the milk and poppy seed mixture and beat until combined. Repeat the process. Add the remaining third of the flour mixture and beat until thoroughly combined; do not overbeat as this will toughen the mixture.
Spoon mixture into the tins, filling each about three quarters full. Bake for 18 minutes or until a skewer comes out clean. Remove from the oven and allow to cool for 5-10 minutes in trays before turning out onto a cooling rack.
