When it comes to indulgent breakfast treats or a delightful afternoon snack, nothing quite hits the spot like a slice of Poppy Seed Coffee Cake. This moist and flavorful cake combines the nutty essence of poppy seeds with a tender crumb that is simply irresistible. Whether you’re enjoying it with a cup of coffee or serving it at a brunch gathering, this cake is sure to impress. Let’s dive into this delicious recipe that promises to become a staple in your baking repertoire.
What You’ll Love About This Recipe
This Poppy Seed Coffee Cake is not just a feast for the taste buds; it’s also incredibly easy to make. Here’s what you’ll adore about this recipe:
- Easy to Follow: With simple ingredients and straightforward steps, baking this cake is a breeze.
- Versatile: Perfect for breakfast, brunch, or dessert, this coffee cake fits any occasion.
- Flavorful: The combination of poppy seeds and a hint of lemon creates a bright and delightful taste.
- Make Ahead: This cake stores well, making it a great option for meal prep or gatherings.
The Essentials
To create this delicious Poppy Seed Coffee Cake, gather the following ingredients:
- 1 cup ground poppy seeds
- 1 1/4 cups sugar
- 2 cups milk
- 1 tablespoon corn starch
- 1 tablespoon dry active yeast, or 1 fresh yeast cake
- 1/2 cup water, heated to 110 degrees F
- 1/3 cup sugar
- 3 cups all-purpose flour, plus more for rolling dough
- 1/4 cup milk, scalded
- 1/4 cup butter or shortening, melted
- 3 eggs, divided
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
- 1 tablespoon milk
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla
- Pinch of kosher salt
Tools of the Trade
Before you start baking, make sure you have the right tools on hand. Here’s what you’ll need:
- Mixing Bowls: For combining ingredients.
- Measuring Cups and Spoons: For precise measurements.
- Whisk: To blend your ingredients smoothly.
- Baking Pan: A 9×13 inch pan works perfectly for this cake.
- Cooling Rack: To cool your cake after baking.
Make Poppy Seed Coffee Cake: A Simple Method
Baking this Poppy Seed Coffee Cake is a straightforward process that yields delicious results. Follow these steps for success:
Step 1: Prepare the Yeast Mixture
In a small bowl, combine the heated water, 1/3 cup sugar, and dry active yeast. Let it sit for about 5-10 minutes until it becomes frothy. This step activates the yeast, which is crucial for the cake’s rise.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the scalded milk, melted butter, and 2 eggs (reserve one egg for later). Add the activated yeast mixture and stir to combine.
Step 3: Combine the Dry Ingredients
In another bowl, mix together the all-purpose flour, ground poppy seeds, corn starch, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
Step 4: Knead the Dough
Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth. If the dough is too sticky, sprinkle a little more flour as needed.
Step 5: Let the Dough Rise
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 6: Prepare the Topping
While the dough rises, prepare the glaze by mixing the powdered sugar, 1 tablespoon milk, lemon juice, melted butter, vanilla, and a pinch of kosher salt in a small bowl until smooth.
Step 7: Shape the Dough
Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle. Cut it into strips and twist them together for a beautiful braided look.
Step 8: Bake the Cake
Preheat your oven to 350 degrees F. Place the twisted dough into a greased baking pan. Beat the reserved egg and brush it over the top of the dough. Bake for 25-30 minutes or until golden brown.
Step 9: Drizzle with Glaze
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Once cooled, drizzle the lemon glaze over the top and serve!
Seasonal Adaptations
Feel free to customize this Poppy Seed Coffee Cake to suit the season or your personal preferences:
- Add fresh berries like blueberries or raspberries for a fruity twist.
- Incorporate spices like cinnamon or nutmeg for a warm flavor.
- Top with a streusel made from oats and brown sugar for a crunchy texture.
- Substitute the lemon juice with orange juice for a citrusy alternative.
Errors to Dodge
To ensure your Poppy Seed Coffee Cake turns out perfectly, here are some common mistakes to avoid:
- Not activating the yeast properly can lead to a dense cake. Make sure it froths before using.
- Over-kneading the dough can make it tough; knead just until smooth.
- Skipping the rising time can result in a flat cake; be patient for the dough to double in size.
- Letting the cake cool completely before glazing helps the glaze adhere better.
Store, Freeze & Reheat
To maintain the deliciousness of your Poppy Seed Coffee Cake, consider the following storage tips:
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the cake wrapped tightly in plastic wrap and foil for up to 3 months.
- To reheat, simply thaw the cake at room temperature or warm individual slices in the microwave for a few seconds.
Frequently Asked Questions
Can I use fresh poppy seeds instead of ground?
Yes, you can use fresh poppy seeds, but grinding them beforehand will release more flavor and create a smoother texture in the cake.
What can I substitute for milk in this recipe?
You can use almond milk, soy milk, or oat milk as a non-dairy alternative to regular milk in this Poppy Seed Coffee Cake.
How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, reduce the sugar in the recipe by 1/4 cup, and feel free to adjust the glaze to your taste.
Can I add nuts to this cake?
Absolutely! Chopped walnuts or almonds can be a delightful addition, adding texture and flavor to your Poppy Seed Coffee Cake.
Serve with These
Pair your Poppy Seed Coffee Cake with these delicious options:
- Orange Muffins
- Fresh fruit salad
- Scrambled eggs
- Best Gingerbread Cookie Bars
Let’s Eat
Now that you have mastered the art of making a delightful Poppy Seed Coffee Cake, it’s time to gather your loved ones around the table. Serve warm, with the glaze glistening on top, and watch as everyone savors each bite. This cake not only fills the stomach but also warms the heart. Happy baking!
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Poppy Seed Coffee Cake
Ingredients
Equipment
Method
- In a small bowl, combine the heated water, 1/3 cup sugar, and dry active yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the scalded milk, melted butter, and 2 eggs (reserve one egg for later). Add the activated yeast mixture and stir to combine.
- In another bowl, mix together the all-purpose flour, ground poppy seeds, corn starch, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
- Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough rises, prepare the glaze by mixing the powdered sugar, 1 tablespoon milk, lemon juice, melted butter, vanilla, and a pinch of kosher salt in a small bowl until smooth.
- Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle. Cut it into strips and twist them together for a beautiful braided look.
- Preheat your oven to 350 degrees F. Place the twisted dough into a greased baking pan. Beat the reserved egg and brush it over the top of the dough. Bake for 25-30 minutes or until golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Once cooled, drizzle the lemon glaze over the top and serve!
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the cake wrapped tightly in plastic wrap and foil for up to 3 months.
- To reheat, simply thaw the cake at room temperature or warm individual slices in the microwave for a few seconds.
