GRANDMOTHER'S BUTTERMILK POPPY SEED COFFEE CAKE
This is my grandmother's recipe. My dad remembers she made it for him growing up, he loves it. It's absolutely wonderful!
Provided by Daughter Of The King
Categories Desserts Cakes Bundt Cake Recipes
Time 2h20m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
- Combine sugar and cinnamon for filling in a small bowl; set aside.
- Combine buttermilk and poppy seeds for cake in a small bowl; allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
- Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling; repeat. Spoon remaining batter on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 45.5 g, Cholesterol 88.7 mg, Fat 16.8 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 9.1 g, Sodium 375.7 mg, Sugar 27.7 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
LEMON-POPPY SEED COFFEE CAKE
All it takes is the addition of nuttiness from poppy seeds and brightness from lemon to give your classic coffee cake a new springy twist. Nutmeg is the secret ingredient that ties together the sweet and salty buttery oat topping.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 slices of cake
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350˚ F. Lightly butter a 9-inch square baking dish; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda, poppy seeds and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the sour cream and scraping down the bowl as needed. Spread the batter in the baking dish.
- Make the topping: Mix the flour, brown sugar, oats, poppy seeds, nutmeg and salt in a bowl; work in the butter with your fingers until the mixture looks like coarse meal.
- Sprinkle the topping over the batter. Bake, rotating the baking dish halfway through, until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.
POLISH POPPY SEED LOAVES
Traditionally, these loaves were eaten after sundown on Christmas Eve as part of a 12-course meal. At our house, we never can wait that long to bite into the pretty spiral slices of this tender, coffee cake-like treat.-Linda Gronewaller, Hutchinson, Kansas
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (12 slices each).
Number Of Ingredients 23
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Combine eggs, yolks and yeast mixture; add to crumb mixture and mix well. Beat in sour cream and vanilla until smooth., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover with plastic wrap., In a small skillet, cook and stir poppy seeds and butter over medium heat for 3 minutes. Stir in the raisins, honey and lemon juice. Transfer to a bowl; cool for 10 minutes. Stir in candied orange peel and lemon zest., In a small bowl, beat egg whites until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Fold into poppy seed mixture. Spread over each square to within 1/2 in. of edges. Roll up each square jelly-roll style; pinch seams to seal., Place on a greased baking sheet. Cover and let rise until nearly doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaves.
Nutrition Facts : Calories 234 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 118mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
YEASTED COFFEE CAKE WITH POPPY-SEED FILLING
This coffee cake may take longer to make than others, but the results are worth it. Freeze one for later.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 nine-inch cakes
Number Of Ingredients 11
Steps:
- Combine the warm water, milk, 4 tablespoons butter, salt, sugar, cardamom, and eggs in the bowl of an electric mixer fitted with the paddle attachment. Sprinkle yeast over top; let stand until foamy, 10 to 15 minutes.
- With the mixer running, gradually add flour. Mix until well combined; dough will be sticky. Turn dough out onto a floured surface, and gently knead until dough forms a ball. Place in a large buttered bowl to rise, covered with plastic wrap, until doubled, about 1 1/2 hours.
- Preheat oven to 375 degrees. Butter two 9-inch tube pans; sprinkle bottom of each with 1/4 cup brown sugar. Punch down dough; turn onto lightly floured surface. With a rolling pin, roll into a rectangle that is about 14 by 17 inches and about 1/2 inch thick. Brush a third of the remaining butter over the middle third of the dough, and sprinkle with 1 cup of the filling. Fold the bottom third of dough over the filling and overlap the top third, forming an envelope. Rotate the dough 90 degrees. Roll the dough again into a rectangle roughly the same size, and repeat with butter and half of the remaining filling. Repeat one more time, three rollings in all, using remaining filling. Rotate dough 90 degrees, and let rest, covered with a damp cloth or plastic wrap, for 15 minutes. Roll dough one final time into a long rectangle, 11 by 17 inches and about 1 inch thick. With a sharp knife, cut a 1-inch slice from the end of the dough. Pick it up, twisting it gently into a spiral. Place the twist in the bottom of the pan, forming a circle. Repeat, using remaining dough, filling each tube pan with 2 layers of twisted dough. Cover each cake with plastic wrap, and let rise until doubled, about 45 minutes.
- Bake cakes until golden brown, 40 to 50 minutes. Let rest in pans 15 minutes before inverting. Flip cakes over so attractive side is up. Serve cakes warm or at room temperature. After cooling completely, cakes can be frozen, wrapped in two layers of plastic wrap, up to 1 month.
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
LEMON-POPPY SEED PULL-APART COFFEE CAKE
Enjoy this delicious coffee cake packed with poppy seed - a great breakfast made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, stir 4 cups flour, 1/4 cup sugar, the yeast, salt, milk and 1/2 cup melted butter until well mixed. On lightly floured surface, knead dough 5 to 6 minutes, adding additional flour as needed, until smooth and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 30 to 40 minutes or until dough has doubled in size.
- Meanwhile, grease 10-cup fluted tube cake pan with shortening or spray with cooking spray. In small bowl, mix 1/2 cup sugar, the lemon peel and poppy seed.
- Gently push fist into dough to deflate; divide in half. Roll half of dough at a time into a rope, about 1 1/2 inches in diameter. Cut each rope into 16 pieces. Return dough pieces to greased bowl; toss gently with 1/2 cup melted butter, using hands. Sprinkle poppy seed mixture over buttered dough; toss gently until well coated. Shape pieces into balls; place evenly in pan. Cover and let rise in warm place 20 to 30 minutes or until until dough has almost doubled in size (dough will just reach top of pan).
- Heat oven to 350°F. Bake 35 to 40 minutes or until deep golden brown. Immediately place heatproof serving plate upside down on pan; turn plate and pan over to remove bread. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 11 g, TransFat 1/2 g
ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE
I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.
Provided by Kim
Categories Desserts Cakes Coffee Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
- Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
- Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
- Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
- Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
- Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 57.4 g, Cholesterol 80.4 mg, Fat 18 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 325.8 mg, Sugar 32.2 g
LEMON-POPPY SEED COFFEE CAKE
Mmm! Homemade coffee cake is stirred up in minutes with the help of a mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Grease bottom of 9- or 8-inch square pan with shortening, or spray bottom with cooking spray.
- In medium bowl, stir Muffin Mix, water, oil and egg just until blended (batter may be lumpy). Spread in pan; sprinkle with almonds.
- Bake 9-inch pan 23 to 28 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over warm coffee cake.
Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 26 g, TransFat 1/2 g
More about "poppy seed coffee cake recipes"
POPPY SEED COFFEE CAKE - COMPLETERECIPES.COM
From completerecipes.com
GLUTEN-FREE POPPY SEED COFFEE CAKE - RECIPE - FINECOOKING
From finecooking.com
LEMON POPPY SEED COFFEE CAKE - BAKERISH
From bakerish.com
VEGAN POPPY SEED COFFEE CAKE - THE VEGAN ATLAS
From theveganatlas.com
LEMON POPPY SEED CAKE - JO COOKS
From jocooks.com
POPPY SEED COFFEE CAKE (BABOVKA) | TASTY KITCHEN: A …
From tastykitchen.com
COUNTRY FOODS IGA - RECIPE: POPPY SEED COFFEECAKE
From countryfoods.iga.com
POPPYSEED COFFEE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POPPY SEED CRUMBLE CAKE - GERMAN MOHNKUCHEN ⋆ MY GERMAN …
From mygerman.recipes
SOLO FOODS | POPPY CROWN COFFEE CAKE
From solofoods.com
LEMON POPPY SEED COFFEE CAKE - PESTO & MARGARITAS
From pestoandmargaritas.com
10 BEST GERMAN POPPY SEED CAKE RECIPES | YUMMLY
From yummly.com
HOW TO MAKE POPPY SEED FILLING - NATASHA'S KITCHEN
From natashaskitchen.com
POPPY SEED COFFEE CAKE RECIPE YEAST: OPTIMAL RESOLUTION LIST
From recipeschoice.com
POPPY SEED COFFEE CAKE RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
LEMON POPPY SEED COFFEE CAKE - HEZZI-D'S BOOKS AND COOKS
From hezzi-dsbooksandcooks.com
LEMON POPPY SEED COFFEE CAKE | JUST PLAIN COOKING
From justplaincooking.ca
LEMON POPPY SEED COFFEE CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
POPPY SEED CAKE RECIPE- TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEMON POPPY SEED COFFEE CAKE - A KITCHEN ADDICTION
From a-kitchen-addiction.com
LEMON GLAZED POPPY SEED COFFEE CAKE RECIPE - SERIOUS EATS
From seriouseats.com
POLISH POPPY SEED COFFEE CAKE RECIPE RECIPES
From stevehacks.com
GERMAN POPPY SEED COFFEE CAKE - GOOD FOOD AND TREASURED …
From goodfoodandtreasuredmemories.com
ROBINHOOD | LEMON POPPY SEED RASPBERRY COFFEE CAKE
From robinhood.ca
POPPY SEED COFFEE CAKE - RECIPE | COOKS.COM
From cooks.com
POPPY SEED COFFEE CAKE RECIPE - FAMILY FAVORITE | COFFEE CAKE …
From pinterest.com
MUTTI'S POPPY SEED CAKE ~ MOHNKUCHEN - JUST LIKE OMA
From quick-german-recipes.com
POPPY SEED COFFEE CAKE RECIPE - FAMILY FAVORITE | COFFEE CAKE …
From pinterest.ca
POPPY SEED COFFEE CAKE - RECIPE | COOKS.COM
From cooks.com
UNIQUE DAIRY-FREE LEMON POPPY SEED COFFEE CAKE
From perchancetocook.com
SOLO POPPY SEED FILLING RECIPES - OKADASAORI.COM
From okadasaori.com
GERMAN POPPY SEED COFFEE CAKE - GOOD FOOD AND TREASURED …
From pinterest.ca
LEMON POPPY SEED COFFEE CAKE - THE PURPLE PUMPKIN BLOG
From thepurplepumpkinblog.co.uk
POPPY SEED COFFEE CAKE RECIPE - FAMILY FAVORITE - TORI AVEY
From toriavey.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love