Strawberry Poppyseed Cake
Serves 8
10 mins prep
60 mins cook
70 mins total
A beautiful loaf cake filled with sweet and tender strawberries and nutty poppyseeds.
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
