Poppy Seed Crazy Cake (pareve)

Again, the LA Times. Note: This recipe works best with a higher-protein all-purpose flour, such as King Arthur brand.

1 1/2 cup unbleached flour
1 cup sugar
1 1/2 tsp baking powder
1/4 cup poppy seeds
2 tsp lemon juice, fresh
1 tsp Cider Vinegar
1 1/2 tsp almond extract
1/4 cup canola oil
2 Tablespoons canola oil
1 cup water… BOILING
Fruit glaze
1/4 cup apricot jam
1/2 tsp lemon juice
1 Tbs water

1. 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.

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

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

4. 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.

Servings: 9

Cooking Times
Preparation Time: 50 minutes

Nutrition Facts
Serving size: 1/9 of a recipe (3.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.