I do love poppy seed sweet breads...and this particular version uses kumquats (along with lemons and a tangerine). The season for kumquats is nearly over, but I found several packages in my market. If you can't find them and think the idea of making this with kumquats is unique and fun, save the recipe for next winter.
The crumb of this loaf is tender and light and the kumquat glaze adds a little tartness to every mouthful.
Kumquat Lemon Poppy Teacake
From Huckleberry by Zoe Nathan
1 cup plus 2 tablespoons unsalted butter, softened
1 cup plus 3 tablespoons sugar
3/4 teaspoon kosher salt
zest of 8 kumquats, reserve fruit
zest and juice of 3 lemons
zest of 1 tangerine
2 eggs plus 2 egg yolks
1 1/2 cups all purpose flour
1/4 cup pastry flour (I used whole wheat pastry flour)
1 1/2 teaspoons baking powder
1 tablespoon plus 1 teaspoon poppy seeds
2 tablespoons buttermilk
1 tablespoon vanilla extract
Preheat oven to 350.
Butter a 9 by 5 loaf pan and sprinkle it with dry bread crumbs. Knock out extra crumbs.
In a stand mixer, beat the butter, sugar, salt and zests for 2 minutes, scraping the sides. Add the eggs and yolks one at a time, beating in between. Add the flours , baking powder, poppy seeds, buttermilk and vanilla and beat cautiously to mix. Do not overmix.
Pour into baking pan and bake for 60 minutes or until top springs back when touched. Do not overbake.
In the meantime, in a blender or processor, puree the lemon juice and kumquats with 3 tablespoons sugar. Scrape the puree into a saucepan and boil for 2 minutes. Strain and set aside.
Remove the cake from the oven and while still warm, brush with the puree...the tops and sides.
I made two small loaves and froze one.