(Bob Chamberlin / Los Angeles…)
Poppy seed crazy cakeTotal time: 50 minutes
Servings: 9 to 12
Note: This recipe works best with a higher-protein all-purpose flour, such as King Arthur brand.
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
1. Heat 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.
2. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
3. Cool the cake, then brush with a fruit glaze or sprinkle with powdered sugar.
1/4 cup apricot jam
1/2 teaspoon lemon juice
1 tablespoon water
In 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.
Each of 12 servings, with fruit glaze: 220 calories; 2 grams protein; 34 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat; 0 mg. cholesterol; 20 grams sugar; 65 mg. sodium.