19 March, 2016


It's always bewildered me that banana bread is considered "bread" while poppy cake is considered "cake" when they're both highly-sweetened baked loaves...Anyway, this seed cake tastes wonderful even with half the sugar I mention in this recipe, so feel free to make it as sweet -- or not sweet -- as you like. Be careful when folding the wet ingredients into the dry -- the vinegar and baking soda will react to make bubbles and you don't want to pop those.


Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes

Yield: 1 loaf


  • 2 cups white whole wheat flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp poppy seeds
  • pinch salt
  • 1 1/4 cups milk
  • 1/2 cup vegetable oil
  • 1/3 cup white or apple cider vinegar
  • 1 tsp vanilla extract

  1. Preheat oven to 375F
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, poppy seeds, and salt
  3. In another bowl, whisk together milk, oil, vinegar, and vanilla until well combined
  4. Pour the wet ingredients into dry and carefully fold together
  5. Pour batter into a loaf pan that you've either greased or lined with parchment paper
  6. Bake for about 45 minutes, or until golden brown

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