Moko Cake-O turns the spirit of a favorite Parisian rye-and-poppy-seed cookie into a generous loaf. Rye flour gives the cake its warm, grounded flavor; poppy seeds add a delicate crunch; and pockets of dark chocolate and tart dried cranberries make every slice a little different. A final shower of coarse sugar and flaky salt creates the craggy, sparkling crust that makes this loaf especially memorable.
THE RECIPE
Moko Cake-O
Prep25 min
Bake60 min
Total1 hr 45 min
ServesAbout 10
Ingredients
Instructions
- Center a rack in the oven and preheat to 350°F (175°C). Coat a 9-inch loaf pan with baking spray, or butter it. Line the bottom and long sides with parchment, leaving enough overhang to lift out the baked cake.
- Melt the butter in a small saucepan or microwave-safe bowl. Stir in the neutral oil and set aside to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, rye flour, baking powder, fine sea salt, and baking soda.
- Using a stand mixer fitted with the paddle attachment, a hand mixer, or a large bowl and sturdy whisk, beat the eggs, granulated sugar, and brown sugar for about 2 minutes, scraping the bowl as needed.
- Add the yogurt or sour cream and mix until smooth. Blend in the cooled butter-oil mixture, followed by the vanilla.
- Add the dry ingredients in two or three additions, mixing only until each addition disappears. Fold in the chopped chocolate, dried cranberries, and poppy seeds with a flexible spatula.
- Scrape the thick batter into the prepared pan and smooth the top. Sprinkle generously with demerara, turbinado, or sanding sugar, then scatter the flaky sea salt over the surface.
- Bake for 55 to 65 minutes, rotating the pan after about 35 minutes. The loaf is ready when deeply golden, cracked on top, and a tester inserted in the center comes out clean or with a few moist crumbs. Tent loosely with foil if it browns too quickly.
- Cool in the pan for 10 minutes, then lift out the cake with the parchment and transfer it to a rack. Cool completely before slicing so the chocolate and crumb can set.
Tips and Storage
- Use fresh poppy seeds for the cleanest, nuttiest flavor. Store opened seeds airtight in the freezer to protect their natural oils.
- If the dried cranberries feel firm, soak them in hot water for 5 minutes, drain, and dry thoroughly before adding them.
- Full-fat Greek yogurt produces the most reliable texture. If using sour cream, drain off any watery liquid first.
- Chop the chocolate into small, chip-size pieces so it stays evenly suspended through the loaf.
- Keep the cooled cake tightly wrapped at room temperature for up to 4 days, or freeze well-wrapped slices for up to 2 months.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.