By
Dorie Greenspan, CountryLiving
"The
most memorable meals of my childhood are those that my grandmother
brought to us — my mother was not a cook and certainly not a baker. My
grandmother loved poppy seeds, and when she made this loaf it was almost
black with seeds." — Dorie Greenspan
Total Time:
Prep:
Level:
Moderate
Yield:
10 servings (cost per serving of $0.66)
Serves:
10
Ingredients
- unsalted butter
- 1½ c. all-purpose flour
- 2 tsp. baking powder
- 1 pinch Kosher salt
- 1 c. granulated sugar
- ½ c. sour cream
- 3 large eggs
- 1 tsp. vanilla extract
- ½ c. poppy seeds
- ½ c. canola oil
Directions
- Heat oven to 350 degrees F and place a rack in the center of the oven. Butter an 8 1/2- by 4 1/2-inch loaf pan and place the pan on a baking sheet.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the sugar, sour cream, eggs, and vanilla. Gently whisk in the poppy seeds, then the flour mixture.
- Using a rubber spatula, fold in the oil. Transfer the batter to the prepared pan and smooth the top. Bake until a wooden pick inserted into the center comes out clean, 50 to 60 minutes.
- Transfer the pan to a cooling rack and let cool for 5 minutes. Run a knife between the cake and the sides of the pan to loosen, then turn the cake out onto the rack and let cool (right-side up) completely.
