I made this cake but did not add poppy seeds. I used some raspberry sauce and and cream cheese for a swirl instead. It was quite good. I think this cake is very versatile.
Vanilla Poppy Seed Loaf
Makes 6 small loaves or 2 large loaves
3 cups flour
½ teaspoon salt
1-1/2 teaspoon baking powder
2-1/4 cups sugar
¾ cups cooking oil (safflower or canola)
¾ cups melted butter
1-1/2 cups milk
1-1/2 tablespoons poppy seeds
1 tablespoon pure vanilla extract
Mix all dry ingredients together. Mix the eggs, butter, oil, milk and vanilla together. Add to dry ingredients and stir to mix. Do not over mix. Pour into buttered mini or large loaf pans. Bake at 350 degrees for about 20 minutes for muffins and 30 to 35 minutes for mini loaf pans. Large loaves will take 50 to 60 minutes.
Warm Butter Glaze
½ cup white sugar
½ cup brown sugar
2 tablespoons water
2 teaspoons vanilla extract
Add sugar and butter to small sauce pan. Add water. Cook over low heat until sugars melt. Do not bring to a boil. Remove from heat and add vanilla. Poke holes in muffins/loaves. Spoon the warm butter glaze over cakes.
Adapted from The Girl Who Ate Everything Blog by Thibeault’s Table
But original recipe came from Jean Welbourne of The Not So Desperate Housewives