Poppyseed Pound Cake with Brown Butter Glaze

By amybites

Ingredients

• For the poppy seed filling:
• 1/4 cup granulated sugar
• 1/3 cup whole milk
• 1 tablespoon unsalted butter, cut into 1/2-inch cubes
• 1/2 cup poppy seeds
• 1/4 cup graham cracker crumbs (about 4 graham crackers)
• For the poppy seed pound cake:
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 8 oz. cream cheese, softened
• 8 oz. (2 sticks) butter, softened
• 1 cup sugar
• 1/2 packed dark brown sugar
• 4 eggs
• 2 teaspoons vanilla
• 2 tablespoons freshly grated orange zest (about 2 oranges)
• For the brown butter glaze:
• 1 tablespoon poppy seeds
• 2 oz. (1/2 stick) butter, cubed
• 1 teaspoon orange zest (1/2 orange)
• 2 tablespoons whole milk
• 1 teaspoon orange juice

Preparation

Step 1

For the filling:

In a medium saucepan over low heat, stir together sugar and milk. Bring to a boil and remove from heat. Whisk in butter.

In a spice grinder, pulse the poppy seeds until they are almost powdery. Stir in the poppy seeds into the milk mixture. Once the mixture has cooled to room temperate, stir in the graham cracker crumbs. Let cool.

For the cake:

Preheat the oven to 350ºF. Generously coat the inside of a 10- or 12-cup bundt pan with nonstick cooking spray.

In a large bowl, sift together the flour, baking powder, salt, and baking soda, Set aside.

In a mixer, beat the cream cheese, butter, and sugars on medium until light and fluffy. Add eggs, one at a time. Add vanilla and orange zest.

Add flour mixture to cream cheese mixture in two parts. Pour half the batter into the bundt pan and smooth out. Spoon the filling over the cake batter. Bake for about 1 hour or until a knife comes out clean. Cool completely on a wire rack before turning out.

For the glaze:

Place a dry medium skillet over medium heat for 3 minutes. Pour the poppy seeds into the skillet and toast for 1 minute. Use a wooden spoon to stir continuously. Pour the poppy seeds into a small bowl and set aside.

Return the skillet to the heat and add the butter. Melt the butter, swirling the pan occasionally, until the foam subsides and the butter turns a medium nut brown, about 8 minutes. Pour the browned butter into a large bowl.

Add the confectioners' sugar, zest, milk, and juice to the butter. Stir until smooth. Stir in poppy seeds. Drizzle over cooled cake and allow to set before serving, about 5 minutes.