Best 11 Poppy Seed Coffee Cake Recipes

YEASTED COFFEE CAKE WITH POPPY-SEED FILLING

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 PULL-APART COFFEE CAKE

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.

POPPY SEED COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in vanilla. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. , In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour half of the batter into a greased 13-in. x 9-in. baking pan., Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

POPPY SEED, PRUNE AND LEMON COFFEE CAKE

Steps:

• 1. Make the streusel: In a medium bowl, whisk the flour, sugar, light brown sugar, ginger and cinnamon until everything is well incorporated. Add the melted butter to the flour-spice mixture and mix with a fork or a wooden spoon until fully incorporated and clumps begin to form. Make ahead: Unbaked streusel can be stored in an airtight container in the freezer for up to a month. 2. Make the cake: Preheat the oven to 350°. Grease a 13- x 9-inch baking pan with the softened butter and dust the pan with flour. 3. In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda. 4. In a separate large bowl, whisk together the buttermilk, eggs, sour cream, vanilla extract and melted butter until very smooth. 5. Using a rubber spatula, mix the dry ingredients into the wet ingredients until well combined. 6. Layer half the batter in the prepared baking pan; smooth it out to the edge leveling the top with an offset spatula. (Tip: Since the batter is so thick, it's best to scoop it in ¼ cup mounds into the pan before spreading.) 7. Sprinkle the prunes evenly over the batter then sprinkle with the dark brown sugar and the poppy seeds. Top the filling with the lemon zest. 8. Layer the remaining batter over the filling using the same method mentioned above. Smooth out the top of the batter, ensuring it is even and reaches the edges of the pan. Sprinkle the top with the streusel, and the bake until a toothpick inserted in the center of the cake comes out clean, about 45 to 55 minutes.

BLUEBERRY-POPPY SEED COFFEE CAKE

Steps:

• 1. In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel.
• 2. In another bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. Add it to the creamed mixture alternating with sour cream. Beat just until combined. Spread into a greased or non-stick foil lined 9-inch springform pan.
• 3. For topping, in a small bowl, combine sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
• 4. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
• 5. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

BLUEBERRY-POPPY SEED COFFEE CAKE

Steps:

• Heat oven to 400°F. Grease bottom and sides of square pan, 8x8x2 inches.
• Drain blueberries from muffin mix, reserving liquid. Set aside blueberry liquid and blueberries. Stir muffin mix, water, oil, egg and poppy seed in medium bowl just until blended. Pour into pan. Bake 15 to 20 minutes or until golden brown.
• Add enough water to reserved blueberry liquid to measure 1/3 cup. Mix blueberry liquid, sugar and cornstarch in 1-quart saucepan. Heat to boiling over medium heat. Boil and stir 1 minute; remove from heat. Stir in blueberries. Spread blueberry glaze over warm coffee cake.

POPPY SEED COFFEE CAKE - BUNDT

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.

GRANDMOTHER'S BUTTERMILK POPPY SEED COFFEE CAKE

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.

POPPY SEED COFFEE CAKE

Steps:

• 1. Preheat oven to 350. Line an 8 x 8 inch baking pan with waxed paper.
• 2. To make coffee cake, in medium bowl, sift together flour, baking powder and salt. Set aside. In small bowl, light beat egg yolks, about 1 minute.
• 3. In large bowl on low speed of mixer, cream shortening and the sugar til fluffy, about 2 to 3 minutes. Add egg yolks. Add dry ingredients in two parts, alternating with the milk. In another bowl on high speed of mixer, beat egg whites til stiff peaks form. Gently fold egg whites into the batter. Batter will be thick and dough like. Meanwhile, make the topping. In small bowl, mix together flour, brown sugar, and baking powder. Using a pastry blender, cut in butter til mixture resembles coarse crumbs
• 4. Pour the batter into prepared pan. Make indentations with back of a spoon and press teaspoonfuls of the poppy filling into each indentation. Sprinkle the topping over cake. Bake 40 to 45 minutes or til cake tester comes out clean with moist crumbs attached. Don't overbake. Allow to cool for 20 minutes before cutting and serving. Makes 1 cake

LEMON-POPPY SEED COFFEE CAKE

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.

POPPY SEED COFFEE CAKE

Steps:

• Preheat oven to 350F. Grease and flour 10" bundt pan. Mix buttermilk, almond extract and poppy seeds together; set aside. Cream together butter and sugar, then add yolks one at a time. Add dry ingredients with buttermilk and egg mixture. Whip egg whites to stiff peaks and fold into mixture. Spoon 1/2 batter in pan and sprinkle with: 1t. cinnamon and 3/4C. sugar mix. Top with remaining batter. Bake for 1 hr. Cool 20 min. Can serve warm. Sprinkle with powder sugar.