LEMON POPPYSEED COFFEECAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter and flour bundt pan. Mix lemon zest with sugar in small bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in vanilla and eggs one at a time. Beat in lemon juice, baking powder and soda and salt. Mix in the flour until well combined. Stir in poppyseeds. Pour the batter into prepared bundt pan. Bake at 325 degrees for 45 minutes or until a knife comes out clean. Cool cake for fifteen minutes and then flip out of pan. To make icing, combine confectioner's sugar and lemon juice In small bowl and stir until smooth. When cake has cooled, drizzle icing over cake and serve.
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.
POLISH POPPY SEED CAKE
This traditional Polish cake is rich with poppy seeds and usually served for special occasions like Christmas and Easter, but it's wonderful any time. A short crust base is topped with a poppy seed mixture, then glazed. Unique, delicious, and quite easy to do!
Provided by Olenka
Categories World Cuisine Recipes European Eastern European Polish
Time P1DT5h25m
Yield 15
Number Of Ingredients 19
Steps:
- Place poppy seeds in a small pot, cover with boiling water and set aside for 24 hours.
- Line a colander with a cheesecloth and spoon in the poppy seeds. Allow to drain for several hours. Once drained, transfer to a food processor and process until fine.
- Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
- Preheat oven to 350 degrees F (175 degrees C). Grease a deep quarter sheet pan (9x13-inches) and line with parchment paper.
- Roll out dough on a slightly floured surface and place in the prepared sheet pan.
- Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, honey, breadcrumbs, walnuts, and raisins and mix well.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over base in sheet pan.
- Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
- Mix enough boiling water with confectioner's sugar to form a smooth icing. Spread generously over cooled cake.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 63.7 g, Cholesterol 67 mg, Fat 34 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 256.2 mg, Sugar 47.6 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
MAKOWIEC (POPPY SEED CAKE/ROLL)
A traditional Polish dessert, especially popular during the Christmas season. My grandmother used to make one for each son, or else they would fight over them! It's a lot of work, but totally worth it, it's delicious.
Provided by basia1
Categories Breads
Time 1h50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- For the dough: Mix together yeast, sugar, and salt in a large bowl.
- Pour in milk, stir until dissolved.
- Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes.
- Stir in egg, egg yolk, and vanilla extract.
- Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time.
- Kneed until smooth and elastic, about 15 minutes.
- Place dough in a large bowl, cover, and let rise until doubled, about 1 hour.
- For the filling: Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes.
- Drain and puree in a food processor, about 4 minutes.
- Return poppy seed puree to same saucepan.
- Add sugar, butter, raisins, almonds, vanilla extract, and honey.
- Cook, stirring, over medium-low heat for 15 minutes.
- Set aside to cool.
- To Cook: Preheat oven to 350*F.
- Roll out dough to a 16" x 12" rectangle.
- Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling.
- Spread over dough, leaving a 1" border all around.
- Fold dough lengthwise in thirds to form a long log.
- Pinch ends to seal.
- Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes.
- Cool before serving.
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