Kathryn’s Poppy Seed Cake

Back in the day, if you went to my grandmother’s house for any reason … expected or unexpected, you would be offered food. My grandmother s wasn’t the softest spoken lady, and she always spoke her mind, but she was also the epitome of hospitality. There were always chocolate chip cookies in the cookie jar, and a pound cake in the fridge. If it was anywhere near mealtime, there was something more substantial coming your way!

I really wish I was as prepared as my grandmother. I would love it if I always had something to offer visitors who just pop over for a quick hello (I also really wish my house was presentable for people who stop by unexpectedly!). What’s worse, people hardly ever drop by, so since I’m usually expecting the people who show up, how rude is it that I don’t have anything to offer them?

Last week I was making dinner for a friend, and I thought I would make a couple of poppy seed cakes, one for my friend, and one for the house … just in case. I sent the one cake home with my friend, then I cut a slice for me, and a few for the kids. I still had half a cake left, so I thought I was set. Not so much…

Here is a little piece of advice I will share for people you have young and always hungry kids: hide the cake! Saturday morning found a very resourceful 18 month old, a stool, and the remains of half a poppy seed cake on the floor! At least I had one piece. (As I type, that same 18 month old is walking around with a Pop Tart. Note to self: lock the pantry!)

This poppy seed cake comes from my cousin Kathryn. It’s something that I make all the time. It requires about the same amount of effort as a batch of muffins, but it seems a little fancier. I feel like if I had a serving tray and some raspberry cordial, it would be a scene right out of Anne of Green Gables! … as long as I hide it from the children!

Kathryn’s Poppy Seed Cake

Ingredients:

  • 1 1/8 c. oil
  • 3 eggs
  • 1 1/2 c. milk
  • 1 1/2 Tbsp. poppy seeds
  • 1 1/2 tsp. vanilla
  • 1 1/2 tsp. almond flavoring
  • 3 c. flour
  • 2 1/2 c. sugar
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder

Instructions:

  1. Mix oil, eggs, milk, poppy seeds, vanilla and almond flavor.
  2. Add dry ingredients gradually.
  3. Pour into 2 greased loaf tins and cook at 350º for 50 mins. (It may need a little extra time depending on your oven and pans)
  4. If you want to add a little extra awesome you can make a sugar topping. For the topping, combine 3/4 c. sugar, 1/4 c. orange juice, 1/2 tsp. vanilla and 1/2 tsp. almond flavor. Mix well and pour over warm cakes.
  5. The topping forms a delicious sugary crust.


Kathryn's Poppy Seed Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Kathryn's Poppy Seed Cake
Ingredients
  • 1⅛ c. oil
  • 3 eggs
  • 1½ c. milk
  • 1½ Tbsp. poppy seeds
  • 1½ tsp. vanilla
  • 1½ tsp. almond flavoring
  • 3 c. flour
  • 2½ c. sugar
  • 1½ tsp. salt
  • 1½ tsp. baking powder
Instructions
  1. Mix oil, eggs, milk, poppy seeds, vanilla and almond flavor.
  2. Add dry ingredients gradually.
  3. Pour into 2 greased loaf tins and cook at 350º for 50 mins. (It may need a little extra time depending on your oven and pans)
  4. If you want to add a little extra awesome you can make a sugar topping. For the topping, combine ¾ c. sugar, ¼ c. orange juice, ½ tsp. vanilla and ½ tsp. almond flavor. Mix well and pour over warm cakes.
  5. The topping forms a delicious sugary crust.

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3 Comments

  1. I love this. We have quite a few drop by-ers, so I always have cookie dough frozen and set to go quickly, if needed! I would love to expand and have something like this ready to go. i love the idea of having something fresh and ready to go daily…I’ll give it a go.

     
  2. We have a little resourceful climber as well! I’m so sorry he got the cake! The cake does look delicious.
    @Ingrid: We frequently have cookie dough in the freezer too . . . but I think we eat the majority of it!
    BTW, I love your writing style Sarah.