Poppy Seed Coffee Cake Recipes

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.

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.

Steps:

• Cream together butter and sugar, then add the egg yolks, mixing well.
• Sift tog dry ingredients and add alternately with buttermilk to the creamed mixture.
• Add poppy seeds and almond extract.
• Beat egg white in a small bowl until stiff peaks form.
• Fold egg white into the batter.
• Bake at 350 degF in a greased and floured 12 cup Bundt Pan for 60 minutes or till cake tests done.
• Cool in pan for 10 minutes, then turn out onto a cooling rack or serving plate.
• Cool and top with a Lemon Glaze or sifted confectioner's sugar.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, lightly combine the milk, eggs and vanilla. In a large mixing bowl, preferably with the whisk beater, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand held mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost a 1/2-inch from the top of the 4-cup loaf pan. Bake 55 to 65 minutes at 350 degrees (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Be sure to use a wooden toothpick to test for doneness. (The cake will spring back when pressed lightly in the center even before it is done. If the cake is under baked, it will have tough, gummy spots instead of a fine, tender crumb.) Cover loosely with buttered foil after 30 minutes to prevent over browning. The cake should start to shrink from the sides of the pan only after removal from the oven. To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When the cake splits, it will open along the mark.
• Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a greased wire rack. Poke the bottom of the cake with a wire tester, brush it with some syrup and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly.
• Slice with a thin sharp knife into thin slices. Serve with Fresh Blueberry Glaze and lightly whipped cream.
• Rinse the berries and allow them to dry thoroughly on paper towels. Place the berries in a bowl. In a medium saucepan, stir together the arrowroot and sugar. Stir in the water and lemon juice and heat, stirring constantly, until the mixture is clear and thickened. With arrowroot this will happen before the boil. Remove the pan from the heat and add the blueberries all at once, tossing until coated with the glaze. The berries will turn a bright blue. Empty the berries into a colander or strainer to drain away any excess glaze not clinging to berries.

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

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*.

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.

Steps:

• Preheat oven to 350*F. Grease a Bundt or tube pan.
• In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Remove them to a small bowl and set aside.
• Grind the streusel ingredients in the food processor for 1 minute.
• In a large bowl, combine flour, cinnamon, nutmeg, cardamom(if using), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remainiing streusel.
• Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes. Invert it onto a serving dish. Serve the coffeecake at room temperature. Enjoy!

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.

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.

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.