Poppy seed crazy cake

Time 50 minutes
Yields Servings: 9 to 12
Poppy seed crazy cake



Heat the oven to 350 degrees. In an 8-inch-square baking dish, sift together the flour, sugar and baking powder. Stir in the poppy seeds. Use the handle of a wooden spoon to make three holes in the mixture. Put lemon juice and vinegar in one hole, almond extract in the second and the canola oil in the third. Pour the heated water over everything. Stir with the wooden spoon until the mixture is smooth.


Bake until a toothpick inserted in the center comes out clean, about 30 minutes.


Cool the cake, then brush with a fruit glaze or sprinkle with powdered sugar.

Fruit glaze


In a small saucepan over low heat, combine the jam, lemon juice and water. Cook, stirring frequently until the jam melts, about 3 minutes. Remove from heat to a small bowl. Refrigerate, covered, for up to 1 week.

This recipe works best with a higher-protein all-purpose flour, such as King Arthur brand.

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