Hungarian Poppy Seed Coffee Cake
Servings
Prep Time
Cook Time
Ready In
Recipe: #2383
November 11, 2011
Categories: Desserts, Cakes, Tube/Bundt, Nuts/Seeds, Eastern European, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Birthday, Brunch, Christmas, Easter, Entertaining, Father's Day, July 4th, Mother's Day, New Years, Potluck, Regional Holiday, Thanksgiving, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
"A Community Cookbook find that is moist and delicious, makes a great dessert, perfect for coffee hour or brunch. Frost with your favourite icing, drizzle with a lemon glaze, dust with icing sugar or serve it without a topping- either or you will have a coffee cake that is a crowd pleaser."
Ingredients
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- FOR FILLING
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Nutritional
- Serving Size: 1 (122.3 g)
- Calories 414.3
- Total Fat - 18.5 g
- Saturated Fat - 10.9 g
- Cholesterol - 112.4 mg
- Sodium - 406.7 mg
- Total Carbohydrate - 56.5 g
- Dietary Fiber - 1.2 g
- Sugars - 34.7 g
- Protein - 6.4 g
- Calcium - 108.3 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step 1
Soak poppy seed in buttermilk for twenty minutes.
Step 2
Cream butter sugar, add egg yolks, vanilla and beat well
Step 3
In separate bowl add flour, baking soda and baking powder using a whisk to mix
Step 4
Add the dry ingredients alternately with the buttermilk/poppy mix
Step 5
Beat eggs, fold in the stiffly beaten egg whites
Step 6
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. (I use a little less of the sugar/cocoa/cinnamon mix)
Step 7
Bake one hour at 350 degrees or until toothpick come out clean
Tips & Variations
No special items needed.
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