1 tbsp. butter
1/4 c. graham cracker crumbs
1/2 c. butter
1 1/4 c. all-purpose flour
1/3 c. packed brown sugar
1 egg
1/2 c. milk
3 tbsp. poppy seed
1 1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. salt

Place 1 tablespoons butter in small bowl. Microwave at HIGH for 50 seconds (or until melted). Stir in graham cracker crumbs; set aside.

Place 1/2 cup butter in bowl. Microwave on HIGH 15 seconds to soften. Add flour, brown sugar, and egg. Cream at HIGH speed. Add remaining ingredients; mix well.

Spread in ungreased 9-inch round baking dish. Place on saucer in microwave. Microwave on 50% power for 6 minutes, rotating once. Sprinkle cracker crumb mixture on cake. Microwave at HIGH for 2 1/2 to 3 1/2 minutes (or until inserted knife comes out dry). Let stand 5 minutes.