POPPY SEED COFFEE CAKE
Tender, flaky yeast bread with poppy seed filling and a sweet lemon glaze. Time-tested family recipe from Kelly Jaggers.
Provided by Kelly Jaggers
Categories Side Dish
Time 4h30m
Number Of Ingredients 18
Steps:
- Begin by preparing the filling. In a medium saucepan over medium heat add the ground poppy seeds, sugar, and 1 ¾ cups of the milk. Allow the mixture to come to a boil, then reduce the heat to medium low and simmer, stirring often, for 5 minutes.
- Combine the cornstarch with the remaining milk and stir into the poppy seed mixture. Cook until very thick, about 1 minute. Remove from the heat and cool completely to room temperature. Filling may be made a day in advance and kept in the refrigerator.
- Next, prepare the dough. In a small bowl combine the yeast, water, and 1 tablespoon of the sugar. Mix until it is combined and allow the mixture to stand until the yeast is foamy, about 10 minutes.
- In the work bowl of a stand mixer combine the yeast with the remaining sugar, flour, milk, butter, 2 eggs, and salt. Mix on low speed for 3 minutes, or until just combined, then increase the speed to medium and mix for 8 minutes, or until a smooth ball forms.
- If mixing by hand, mix the ingredients with a wooden spoon until they form a shaggy ball, then turn out onto a well floured work surface and knead for 10 minutes or until the dough forms a smooth ball.
- Place the dough into a lightly greased bowl, cover with plastic wrap or a damp tea towel, and allow the dough to rise until double in bulk, about 2 hours.
- While the dough rises prepare glaze. In a medium bowl combine the powdered sugar, milk, lemon juice, butter, vanilla, and salt until smooth. The mixture should be roughly the consistency of honey. Transfer the mixture to a piping bag, or a heavy duty plastic bag, and set aside at room temperature.
- Prepare a baking sheet with baking parchment that has been lightly sprayed with non-stick cooking spray.Once risen, turn the dough out onto a lightly floured work surface and divide the dough in half. Roll one half of the dough out to roughly 10x12-inches.
- Spread half the prepared filling over the dough, leaving a 1 inch border along all of the edges. Fold the edges of the dough over the filling.
- Then roll the dough tightly along the short edge as you would for cinnamon rolls.
- Carefully transfer the dough to the prepared baking sheet. Repeat with the second piece of dough. Cover with plastic wrap or a damp tea towel and allow the bread to rise for 1 hour. Heat the oven to 350°F.
- Beat the remaining egg and use it to brush each loaf. Bake the bread for 25-28 minutes, or until the bread is golden brown and firm. Let the bread cool for 20 minutes before glazing. Snip the tip of the pastry bag, or one corner of the plastic bag, and drizzle the glaze over the warm bread. Let the bread cool until it is just slightly warm before serving.
Nutrition Facts : Calories 395 kcal, Carbohydrate 65 g, Protein 8 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 145 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving
HUNGARIAN POPPY SEED CAKE
This is a moist cake with a creamy flavor! We grew up with this, and it was a family favorite served on special occasions. This old family recipe has been passed down for 3 generations!
Provided by prodigyaz
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with butter.
- Combine oil, poppy seed filling, eggs, evaporated milk, and milk in a bowl. Sift flour and baking soda together in a separate bowl and stir in sugar. Add flour mixture to the milk mixture and mix well. Pour batter into the prepared Bundt® pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 70 minutes.
Nutrition Facts : Calories 659.2 calories, Carbohydrate 77.6 g, Cholesterol 74.8 mg, Fat 35.3 g, Fiber 0.8 g, Protein 9.3 g, SaturatedFat 7.3 g, Sodium 248.1 mg, Sugar 37.3 g
HUNGARIAN POPPY SEED COFFEE CAKE
Makes for a delightful coffee cake to serve to family and friends. Frost with your favorite icing or dust with icing sugar before serving.
Provided by Gerry
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Soak poppy seed in buttermilk for twenty minutes.
- Cream butter and sugar, add egg yolks, vanilla and beat well.
- In separate bowl - the flour, baking soda and baking powder using a whisk to mix).
- Add the dry ingredients alternately with the buttermilk/poppy mix.
- Beat eggs, fold in the stiffly beaten egg whites
- In a greased angel food pan (I use a bundt pan) spread batter in layers sprinkling each layer with the sugar/cocoa/cinnamon mix and swirl with a knife.
- Bake one hour at 350 degrees or until toothpick come out clean.
Nutrition Facts : Calories 399.1, Fat 18.6, SaturatedFat 10.5, Cholesterol 103.5, Sodium 347.2, Carbohydrate 52.9, Fiber 1.4, Sugar 31.8, Protein 6.2
HUNGARIAN COFFEE CAKE
This is my mom's recipe and one of my favorites for breakfast; love it warm out of the oven.
Provided by Camille
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix flour, brown sugar, white sugar, butter, and salt together in a bowl until crumbly. Measure 1 cup mixture and set aside for later use.
- Stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth. Pour batter into the prepared baking dish. Sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 53.6 g, Cholesterol 72.5 mg, Fat 16.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 10.1 g, Sodium 299.4 mg, Sugar 29.5 g
POPPY SEED COFFEE CAKE
Make and share this Poppy Seed Coffee Cake recipe from Food.com.
Provided by CJAY8248
Categories Breads
Time 1h15m
Yield 1 coffee cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, sugar and egg yolks. Soak poppy seeds in buttermilk. Sift dry ingredients ( flour, baking soda, baking powder, and salt). Alternately add buttermilk and dry ingredients to the creamed mixture. Fold in stiffly beaten egg whites flavored with almond. In a small bowl, combine 1/2 cup sugar, 1 Tblsp. cinnamon. Pour half the cake batter into a greased tube pan. Cover with part of the cinnamon sugar mixture. Pour in remaining cake batter and sprinkle with remaining cinnamon sugar mixture. Bake for 1 hour at 350*.
Nutrition Facts : Calories 461.1, Fat 23.1, SaturatedFat 12.7, Cholesterol 125.3, Sodium 497.9, Carbohydrate 57, Fiber 1.4, Sugar 32.2, Protein 7.7
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