Raspberry Poppy Seed Cake
This lightly poppy seed dense cake is the perfect base for the bright, berry and lemon filled burst of flavor in the glaze. The freeze-dried fruit makes the glaze flavorful and easy. I used Strawberry for my glaze – it’s what I had left over from the Confetti Cake in Bake 2.
All of the cakes in the One-Bowl Bakes chapter are made in a 8 or 9 inch pan. I really like the smaller size over a traditional 9×13 pan. The smaller pan results in the perfect amount of cake. I also am thankful that some special ingredients are repeated like the free-dried fruit in the buttercream on Bake 2 and the glaze on Bake 5. This made picking up a special ingredient worth it and I won’t find it floating around in the back of the cabinet in a few years because between the two recipes, I used it all!
I am baking my way through 100 Afternoon Sweets by Sarah Kieffer. Raspberry Poppy Seed Cake is number 5 in the beginning chapter of One-Bowl Bakes.
