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.
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.
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
YEASTED COFFEE CAKE
This recipe is gluten-free. However, it can also be prepared with regular all-purpose and bread flours if you prefer.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 23
Steps:
- In a small bowl, mix together yeast and warm water; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and granulated sugar on medium speed, scraping down the sides of bowl with a spatula, as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
- Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
- In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
- Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, 3 to 4 hours, or refrigerate overnight.
- Make the filling: Place all of the ingredients except egg and cream in a medium bowl and stir until well combined.
- Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Brush edges with egg wash. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 10-by-5-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
- Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
- Preheat oven to 375 degrees. Drape plastic wrap over dough. Let stand in a warm place until doubled in volume, about 1 hour.
- Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 20 to 30 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.
RICH YEASTED COFFEECAKE WITH SWEET CHEESE FILLING
This is a tender, buttery briochelike coffee cake with a melt-in-your-mouth texture. The recipe is from the Baking Illustrated Cookbook (from the people at America's Test Kitchen/Cook's Illustrated). It makes a great holiday or weekend breakfast or brunch dish. The cake is fabulous with the icing and struesel but you can omit these if you are looking for a cake that is not so sweet. The recipe is easy, but you do have to start this ahead of time to allow the dough time to rise. This makes 2 medium cakes. If you only want one, halve the recipe. Cooking time does not include rising time. I recommend that you prep the cakes the day before, refrigerate overnight, and just bake them in the morning.
Provided by blucoat
Categories Breads
Time 1h5m
Yield 2 cakes, 20 serving(s)
Number Of Ingredients 27
Steps:
- For the Dough: Sprinkle the yeast over the warm water in the bowl of a standing mixer; stir to dissolve. Add the sugar, eggs, milk, and vanilla; attach the paddle and mix at the lowest speed until well combined. Add 3 1/4 cups of the flour and the salt, mixing at low speed until the flour is incorporated, about 1 minute. Increase the speed to medium-low and add the butter pieces 1 at a time, beating until incorporated, about 20 seconds after each addition (total mixing time should be about 5 minutes). Replace the paddle with the dough hook and add the remaining 1 cup flour; knead at medium-low speed until soft and smooth, about 5 minutes longer. Increase the speed to medium and knead until the dough tightens up slightly, about 2 minutes longer.
- Scrape the dough (which will be too soft to pick up with your hands) into a straight-sided lightly oiled plastic container or bowl using a plastic dough scraper. Cover the container tightly with plastic wrap and let the dough rise at warm room temperature until doubled in size, 3 to 4 hours. Press down the dough, replace the plastic, and refrigerate until thoroughly chilled, at least 4 or up to 24 hours. Alternatively, for a quick chill, spread the dough about 1 inch thick on a baking sheet, cover with plastic, and refrigerate until thoroughly chilled, about 2 hours.
- For the Filling: Meanwhile, beat the cream cheese, sugar, flour, and salt in the bowl of a standing mixer at high speed until smooth, 2 to 4 minutes. Add the lemon zest, egg, and vanilla. Reduce the speed to medium and continue beating, scraping down the sides of the bowl at least once, until incorporated, about 1 minute. Scrape the mixture into a small bowl and chill thoroughly before using. (The filling can be refrigerated in an airtight container up to 3 days.).
- For the Streusel: Mix the brown and granulated sugars, flour, cinnamon, and salt in a small bowl. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture is crumbly. Chill thoroughly before using. (The streusel can be refrigerated in an airtight container up to 2 weeks.).
- For the Icing: Whisk all the ingredients in a medium bowl until smooth. (The icing can be refrigerated in an airtight container up to 1 week. Thin with a few drops of milk before using.).
- When you are ready to shape the coffeecakes,remove the chilled dough from the refrigerator and turn it out onto a lightly floured work surface, scraping the container sides with a rubber spatula if necessary. Divide the dough in half for 2 cakes.
- Working with a half recipe of cold dough at a time, shape the dough into a log about 8 inches long and 2 inches in diameter. Using your outstretched hands, roll the log evenly into a 40-inch rope about 1 inch in diameter.
- Loosely coil the rope in a spiral pattern, leaving a 1/4-inch space between coils. Tuck the end under and pinch to secure. Place the coil on a parchment paper-lined baking sheet and cover with plastic wrap. Repeat with second half of dough.
- Proof until slightly puffed (they will not increase in volume as dramatically as a leaner bread dough), 1 1/2 to 2 hours. (After this final rise, the unbaked cakes can be refrigerated overnight and baked the next morning.).
- For the Egg Wash: Beat the egg and cream in a small bowl until combined.
- Adjust an oven rack to the middle position and heat the oven to 350°F Working with and baking one coffeecake at a time, brush with egg wash evenly over the exposed dough. Place half of the filling over the center of the top, leaving a 1 1/2-inch border around the perimeter. Sprinkle the top evenly with half of the streusel. Slide the baking sheet onto a second baking sheet to prevent the bottom crust from overbrowning and bake until deep golden brown and/or an instant-read thermometer inserted in the center of the cake reads 190 F, 25 to 30 minutes. Slide the parchment with the coffeecake onto a wire rack and cool at least 20 minutes. Drizzle the cake with half the icing and serve.
Nutrition Facts : Calories 348.4, Fat 18, SaturatedFat 10.5, Cholesterol 101, Sodium 274.3, Carbohydrate 40.8, Fiber 1.1, Sugar 16.6, Protein 6.3
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