Chefs and CIA grads Ally Merritt and Andrew Speilberg whip up old-fashioned American diner nostalgia at Gracie’s Luncheonette, in Leeds, utilizing local ingredients and scratch-made everything—right down to the mustard and ketchup on the burgers and dogs—so it’s no surprise that when Merritt, a pastry chef, bakes at home, she relies on old family recipes.
“Tried and true, you can’t go wrong with a nostalgic family recipe. One of my absolute favorites is my Grandma Dorrit’s poppy seed cake, named after my cousin Kevin. It is relatively simple to make, perpetually in season, and almost tastes even better the next day. While it’s intentionally lemon free, you can add lemon zest to the batter—just don’t tell Kevin.”
Kevin’s Poppy Seed Cake
Course: DessertCuisine: AmericanDifficulty: Medium1
loaf30
minutes1
hour1
hour30
minutesThis poppy seed cake is an easy showstopper for dessert, and it’s equally delicious when toasted up for breakfast the next day.
Ingredients
1 cup (2 sticks) butter
1 ½ cups sugar
4 large eggs, separated
1 tsp. vanilla extract
2 cups all-purpose flour, plus 1–2 Tbsp. more for coating the pan
½ tsp. salt
1 tsp. baking soda
1 cup sour cream
⅓ cup poppy seeds
Directions
- Preheat oven to 350°F.
- Lightly grease a 9×5 loaf pan (or angel food cake pan) and sprinkle with flour to coat inside of the pan in a thin, even layer; tap out excess flour.
- In a large bowl with a hand mixer, or in the bowl of a stand mixer fitted with paddle attachment, cream butter with sugar until light and fluffy.
- While mixing on low speed, add in egg yolks and vanilla; mix well to combine.
- Sift dry ingredients together in a medium bowl; fold in to butter mixture alternating with the sour cream (start by adding ⅓ of the flour mixture, then ½ of the sour cream, and so on), mixing well in between and scraping down the sides of the bowl.
- In a separate bowl, using a hand mixer or a stand mixer fitted with the whip attachment, lightly beat the egg whites to a foamy, soft peak. Do not over whip! Gently fold the soft egg whites into the batter, then fold in poppy seeds.
- Spread batter into prepared pan; bake for about 1 hour or until a cake tester/ toothpick inserted in center comes out clean.
- Remove from pan and transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving; can serve with fresh whipped cream and/or ripe strawberries.
Related: Where to Go for Ice Cream Sandwiches in the Hudson Valley
