High Altitude Poppy Seed Swirl Loaf Cake
An easy high altitude recipe for fluffy vanilla cake, swirled with nutty poppy seeds, and baked in a loaf pan.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9x5 Inch Loaf Pan
Ingredients
- 1 ½ cups + 2 tbsp cake flour, spooned and leveled
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs, lightly beaten
- ¾ cup whole milk
- ½ cup unsalted butter, melted
- 2 tsp vanilla extract
- 2 tbsp poppy seeds
Instructions
- Preheat the oven to 325 F, and position a rack in the center of the oven. Line a standard sized (9x5 inches) loaf pan with a sheet of non-stick baking paper or parchment paper, so that the paper hangs over two sides. The paper serves as a "sling", making it easy to lift the cake out of the pan. Lightly spray with non-stick baking spray.
- In a bowl, sift together the flour, sugar, baking powder and salt.
- Add the eggs, milk, melted butter and vanilla, and whisk for about 15 seconds, until smooth.
- Transfer 1/3 cup of the batter to a small bowl, and stir in the poppy seeds.
- Pour half the vanilla cake batter into the prepared loaf pan, then drizzle with half the poppy seed batter. Add the rest of the vanilla cake batter, followed by the rest of the poppy seed batter. Gently swirl the batter together with a knife.
- Bake the cake on the center oven rack for about 37-40 minutes, until a cake tester or sharp knife comes out clean. The top of the cake should be domed, golden brown and cracked down the middle.
- Cool the cake in the pan for 20 minutes, then gently lift the cake out (using the paper) and set on a cooling rack. Serve slightly warm or at room temperature.
Video
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days.
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