The Flagstaff House restaurant in Boulder Colorado is housed in a 1920’s cabin – how cool is that? Chef Mark Monette likes to give his diners a parting gift that would taste good with their coffee the next morning. The flavor of his mini-loaves changes regularly; banana, pumpkin and this version are just a few. No doubt this creates many repeat customers!
1 1/3 cups vegetable oil, plus more for brushing
3 cups all purpose flour
1 1/2 tsp. baking powder
2 1/2 cups sugar
Pinch of salt
1 1/2 cups whole milk
3 large eggs
1 1/2 Tbs. poppy seeds
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla extract
1 cup blueberries
Preheat the oven to 350 degrees. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds and almond and vanilla extracts in a stand mixer fitter with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold in the blueberries with a rubber spatula.
Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted in the center comes out clean, about 1 hour to 1 hour and 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.
Note: The mini pans will be full to the top with the batter, but won’t overflow during baking. I thought the chef must be dealing with the altitude in Boulder to bake these for an hour or more, but it actually was just right even down here at sea level.
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