Cream Cheese Poppy Seed Cakes

This is a recipe found in my mom's recipe box. It's from Martha Stewart magazine. I do not recall ever having it so cannot attest to it's taste. But if she kept the recipe, it must have been good.


Ingredients
Batter: 1 cup unsalted butter (softened)

1 ½ cups cake flour

½ tsp salt

1 ⅓ cups sugar

3 eggs + 3 yolks

1 ½ tsp vanilla.

Filling/Topping: 

¾ cup whipped cream cheese

3 tbsp confectioners' sugar

1 tsp poppy seeds. 

 

Instructions
Prepare: Preheat oven to 350°F; butter/flour mini cake molds.
Mix Base: Cream butter and sugar, then beat in eggs, yolks, and vanilla.
Combine: Mix in cream cheese, sugar, and poppy seeds. Gently fold in flour and salt.
Bake & Serve: Fill molds and bake for about 25 minutes until set. Cool on a wire rack and dust with confectioners' sugar.

If you are planning to decorate or pair these cakes, let me know if you would like Martha Stewart's cream cheese frosting recipe or suggestions for different flavor variations (such as lemon zest additions).