Almond Poppyseed Charlotte Cake

Almond Poppyseed Charlotte Cake

• • 1 1/2 cups all-purpose flour

  • 1 cup granulated sugar

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon coarse Kosher salt

  • 1 tablespoon poppy seeds

  • 2 large eggs

  • 1 cup unsweetened, full-fat canned coconut milk

  • 1/4 cup vegetable oil

  • 1 1/2 teaspoons almond extract

  • 1 teaspoon vanilla extract

  • 1 navel orange

  • 1 cara cara orange

Notes:

Canned coconut milk (unsweetened, full-fat) is preferred for this recipe with its high fat content and rich creamy flavor - cartons of coconut milk from the dairy aisle will not work as well. You should whisk together the contents of the can (since the coconut cream separates from the coconut water) first, before measuring out 1 cup. The baked cake does not taste like coconut, but if you prefer to use another type of milk, I'd suggest replacing with half 'n' half.

The Charlotte Cake Pan is the perfect size for the amount of batter that this cake recipe makes; if you want to bake the cake in a regular-sized bundt pan instead, you should double the cake recipe for a full bundt cake.

Preheat the oven to 350. Thoroughly grease the Charlotte Cake Pan with non-stick baking spray (or you can grease with butter and dust with flour).

In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt and poppy seeds. Add the eggs, coconut milk, vegetable oil and extracts, and whisk briefly until the batter is smooth and well combined. Pour the batter into the pan.

Bake on the center rack of your oven for about 37-40 minutes, until the top springs back when lightly touched and a cake tester comes out clean. Set the pan on a wire rack, cover loosely with a clean kitchen towel, and cool completely.

Carefully turn the cake out onto a serving plate; if needed, gently use a knife around the edges to ease the cake out of the pan. If the cake has a domed top (which will be flipped over to be the base), use a sharp knife to slice off just enough so the cake can sit flat.

Peel oranges and slice into 1/8 inch thick slices; arrange on top of the cake. If you like, serve with sweetened whipped cream.

Recipe from Curly Girl Kitchen