Fluted brioche molds make these individual vanilla cakes blossom. Sweetened cream cheese adds a fluffy dimension, and a sprinkling of poppy seeds lends a bit of crunch.
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Yields:
12
Prep Time:
0
hours
15
mins
Total Time:
0
hours
50
mins
1
c.
unsalted butter
1 1/2
c.
cake flour (not self-rising)
1/2
tsp.
Coarse salt
1
c.
granulated sugar
3
large eggs
3
large egg yolks
1 1/2
tsp.
pure vanilla extract
3/4
c.
whipped cream cheese
3
tbsp.
confectioners’ sugar
1
tsp.
poppy seeds
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- Preheat oven to 325 degrees F. Butter twelve 3 1/2-inch brioche molds or a standard 12-cup muffin tin. Dust with flour; tap out excess. Whisk flour and salt in a medium bowl. Put 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 eggs and yolks, 1 at a time. Add vanilla and 1 1/2 teaspoons water; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined, scraping down sides as needed. Spoon 1/3 cup batter into each mold.
- Beat cream cheese and confectioners’ sugar in the clean bowl of the electric mixer on low speed until creamy and combined. Spoon 1 tablespoon mixture onto batter in each mold; sprinkle with poppy seeds. Bake until a cake tester comes out clean, about 25 minutes. Let cool 5 minutes; transfer cakes to a wire rack to cool completely. Serve dusted with confectioners’ sugar.
