Vanilla Poppyseed Cake with Raspberry Topping
The classic cake never goes out of style!
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Keyword: vanilla poppyseed cake
Servings: 12 slices
Author: Amanda Rettke
Cake
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 3/4 cup vegetable oil Substitutions
- 4 eggs
- 4 teaspoons McCormick® Pure Vanilla Extract
- 2 tablespoons McCormick® Gourmet Collection Poppy Seed
Glaze
- 1/3 cup confectioners' sugar
- 1/3 cup water
- 1 tablespoon butter
- 2 teaspoons McCormick® Pure Vanilla Extract
Raspberry Topping
- 1 package 10 ounces frozen raspberries in light syrup, thawed
- 1/4 teaspoon McCormick® Pure Vanilla Extract
Cake
Mix flour, granulated sugar, baking powder and salt in large bowl.
Add milk, oil, eggs, and vanilla.
Beat with electric mixer on low speed 30 seconds, scraping sides of the bowl.
Beat on medium speed 3 minutes.
Gently stir in poppy seed. Pour into prepared pan.
Bake 40 to 50 minutes or until a toothpick inserted in center comes out mostly clean.
Glaze
Mix all ingredients in small saucepan. Bring to boil on medium heat.
Reduce heat to low; simmer 1 minute.
Remove cake from oven. Pierce cake surface deeply with a fork, about every inch.
Spoon half of the glaze over hot cake in pan.
Let stand 10 minutes. Invert cake onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.