Ingredients

Makes 12 small cakes

　　1 cup (2 sticks) unsalted butter, softened, plus more for the molds

　　1 1/2 cups cake flour (not self-rising), plus more for the molds

　　1/2 teaspoon coarse salt

　　1 1/3 cups granulated sugar

　　3 large eggs, plus 3 large egg yolks

　　1 1/2 teaspoons pure vanilla extract

　　3/4 cup whipped cream cheese, room temperature

　　3 tablespoons confectioners’ sugar, plus more for dusting

　　1 teaspoon poppy seeds

　　

Step 1

Preheat the oven to 325°F. Butter 12 3 1/2-inch brioche molds or a standard 12-cup muffin tin. Dust with flour; tap out excess. Whisk the flour and salt in a medium bowl; set aside.

　　

Step 2

Put the 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 the eggs and yolks, one at a time. Add the vanilla and 1 1/2 teaspoons water; mix until combined. Reduce speed to low. Add the flour mixture; mix until just combined, scraping down the sides as needed. Spoon 1 cup batter into each mold.

　　

Step 3

Beat the cream cheese and confectioners’ sugar in the clean bowl of the electric mixer on low speed until creamy and combined. Spoon 1 tablespoon of the mixture onto the batter in each mold; sprinkle with poppy seeds. Bake until a cake tester comes out clean, about 25 minutes. Let cool 5 minutes; transfer the cakes to a wire rack to cool completely. Serve dusted with confectioners’ sugar.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.