An Attempt (Baked Goods): Poppy Seed Almond Cake
“An Attempt” is a recurring series on Natetheworld.com. In the series, we take a recipe found via a cookbook, website, or app and attempt to recreate it using the instructions provided. “An Attempt (Baked Goods)” is my current writing project and focuses solely on baked treats.
Recipe: Poppy Seed Almond Cake from Dessert Person by Claire Saffitz.
Introduction: With ingredients pulled from my cabinet neatly lined up across my counter, I made a shopping list of what was missing. I noted the hardware needed to bake the Poppy Seed Almond Cake. Oh! I will need a Bundt pan! How exciting! I unpacked a hand-me-down stand mixer from my mom. For far too long, it has been collecting dust on the top shelf of a closet. Knowing the mixing bowls would need a good soak, I gave them space and made my way to the grocery store.
Unlike the first entry in this series, I found all the ingredients for this recipe rather easily. No bouncing around to multiple stores for me. “Am I getting overly confident now?” I thought.
Back home, I added the newest additions to those already standing proudly on the counter. Natural oil, all-purpose flour, granulated sugar, poppy seeds, baking powder, kosher salt, whole milk, eggs, vanilla extract, almond extract, powdered sugar, orange juice, and butter were staring back at me expecting a miracle to happen.
Setting the oven to 350 degrees, the adventure began. For the second time this year, I would bake. At the end of the journey, I would pour the batter into a pan. Then, a silent prayer would lift to the heavens. “I hope I didn’t screw anything up.” As the smell of almonds filled my apartment, confidence would once again return. At least, I got the smell right.
Reaction: For a second attempt, this recipe could not have been easier. Literally everything goes into a bowl, and you mix. While the cake bakes, you make a glaze using powdered sugar, orange juice, melted butter, and the two extracts.
After the cake cooled and I brushed the glaze, I cut two pieces. One for me, and another for my partner. With a fork held vertically slicing through my creation, I found myself mere seconds from a verdict.
And that verdict? Sure, all cakes are desserts, but not all cakes deserve the honor of being paired with a steaming cup of coffee. This one does. It is perfectly sweet, mature enough for an adult palate, and deserves to be your first meal of the day. Without a doubt, this is a recipe I will make again and again.
Best,
Nathan
