Poppy Seed Coffee Cake
Delight your brunch guests with this easy breakfast cake, filled with swirls of cinnamon sugar and dotted with crunchy poppy seeds.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Poppy Seed Coffee Cake
Prep Time30 Minutes
Servings8
Cook Time60 Minutes
Ingredients
¼ cup poppy seeds
1 cup buttermilk
1 teaspoon almond extract
1 cup butter, room temperature
1 ½ cups sugar
4 eggs, separated
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
â…› teaspoon salt
½ cup sugar
1 teaspoon cinnamon
Directions
- Combine the poppy seeds, buttermilk and almond extract. Set aside.
- Cream the butter and sugar together. Add egg yolks.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add to the creamed ingredients alternately with the buttermilk mixture.
- Beat the egg whites until stiff peaks form; gently fold into mixture.
- Pour half the batter into a greased and floured Bundt pan. Mix the sugar and cinnamon; sprinkle half of it on the batter. Pour the remaining batter into the pan; sprinkle with the rest of the cinnamon sugar. Cut through the batter with a knife for a marble effect.
- Bake at 350 degrees for 55-60 minutes.
30 minutes
Prep Time
60 minutes
Cook Time
8
Servings
Directions
- Combine the poppy seeds, buttermilk and almond extract. Set aside.
- Cream the butter and sugar together. Add egg yolks.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add to the creamed ingredients alternately with the buttermilk mixture.
- Beat the egg whites until stiff peaks form; gently fold into mixture.
- Pour half the batter into a greased and floured Bundt pan. Mix the sugar and cinnamon; sprinkle half of it on the batter. Pour the remaining batter into the pan; sprinkle with the rest of the cinnamon sugar. Cut through the batter with a knife for a marble effect.
- Bake at 350 degrees for 55-60 minutes.