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Poppy seed crazy cake

Poppy seed crazy cake
Kirk McKoy / Los Angeles Times

During a recent visit with my sister and her family, we were invited to share Shabbat dinner with our cousins. My sister volunteered to bring dessert. Because the meal would be kosher, with chicken the main course, that meant making ... Read more

Total time: 50 minutes | Servings: 9 to 12


  • 1 1/2 cups (6.4 ounces) unbleached flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 cup poppy seeds
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cider vinegar
  • 1 1/2 teaspoons almond extract
  • 1/4 cup plus 2 tablespoons canola oil
  • 1 cup boiling water
  • Fruit glaze (optional)

Step 1Heat the oven to 350 degrees. In an 8-inch-square baking dish, sift together the flour, sugar and baking powder. Stir in the poppy seeds. Use the handle of a wooden spoon to make three holes in the mixture. Put lemon juice and vinegar in one hole, almond extract in the second and the canola oil in the third. Pour the heated water over everything. Stir with the wooden spoon until the mixture is smooth.

Step 2Bake until a toothpick inserted in the center comes out clean, about 30 minutes.

Step 3Cool the cake, then brush with a fruit glaze or sprinkle with powdered sugar.

Fruit glaze

  • 1/4 cup apricot jam
  • 1/2 teaspoon lemon juice
  • 1 tablespoon water

Step 1In a small saucepan over low heat, combine the jam, lemon juice and water. Cook, stirring frequently until the jam melts, about 3 minutes. Remove from heat to a small bowl. Refrigerate, covered, for up to 1 week.

Note: This recipe works best with a higher-protein all-purpose flour, such as King Arthur brand.


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