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Strawberry Poppyseed Cake

A beautiful loaf cake filled with sweet and tender strawberries and nutty poppyseeds.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 large egg
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 1/2 cup of a neutral oil
  • 3/4 cup of buttermilk
  • 2 teaspoons of pure vanilla extract
  • 2 cups of all purpose flour
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 2 tablespoons of poppyseeds
  • 2 cups of fresh strawberries, chopped
  • 2 tablespoons of all purpose flour

Instructions

  • Preheat the your oven to 350 degrees 
  • Butter an 8”x5” loaf pan and place a parchment sling into it leaving 2-3 inches of overhang on both sides
  • In a large bowl, combine 1 large eggs, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 cup of a neutral oil, 3/4 cup of buttermilk and 2 teaspoons of pure vanilla extract until smooth 
  • Add 2 cups of all purpose flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of baking soda and 1/4 teaspoon of salt and mix until mostly combined 
  • In a separate bowl, toss 2 cups of chopped strawberries with 2 tablespoons of all purpose flour
  • Fold the strawberries and 2 tablespoons of poppyseeds into the batter and transfer into the prepped loaf pan
  • Bake in a 350 degree oven for about an hour or until a toothpick comes out of the center clean 
  • Transfer the loaf pan onto a cooling and let the cake cool completely before transferring it out of the pan