Poinsettia Coffee Cake Recipe

Name: Poinsettia Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110u00b0 to 115u00b0); 3/4 cup warm whole milk (110u00b0 to 115u00b0); 3 large eggs, lightly beaten; 1/3 cup sugar; 2 teaspoons grated lemon zest; 1 teaspoon salt; 5 to 5-1/2 cups all-purpose flour; 3/4 cup chopped dates; 1/2 cup chopped nuts; 1 tablespoon butter, softened; 1 cup confectioners' sugar; 3/4 teaspoon vanilla extract; 3 to 4 teaspoons water; Yellow and red colored sugar

Servings: persons

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110u00b0 to 115u00b0)
3/4 cup warm whole milk (110u00b0 to 115u00b0)
3 large eggs, lightly beaten
1/3 cup sugar
2 teaspoons grated lemon zest
1 teaspoon salt
5 to 5-1/2 cups all-purpose flour
3/4 cup chopped dates
1/2 cup chopped nuts
1 tablespoon butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
3 to 4 teaspoons water
Yellow and red colored sugar

1
In a large bowl, dissolve yeast in warm water. Add milk, eggs, sugar, lemon zest, salt and 2-1/2 cups flour; beat until smooth. Stir in dates and nuts.Stir in enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3
Punch dough down. Turn onto a floured surface; divide into eight equal pieces. Shape one piece into eight smaller balls; mound in the center of a large greased
4
. Form remaining pieces into tear drop shapes by tapering one side of each ball. Place around smaller balls with wide end of petals touching the flower center. Cover and let rise until doubled, about 30 minutes.
5
Bake at 350u00b0 for 20-25 minutes or until golden brown. Cool slightly. Meanwhile, in a small bowl, beat the butter, confectioners' sugar, vanilla and enough water to achieve desired frosting consistency. Spread over warm coffee cake. Sprinkle center with yellow sugar and petals with red sugar.

877

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1/4 cup warm water (110u00b0 to 115u00b0), 3/4 cup warm whole milk (110u00b0 to 115u00b0), 3 large eggs, lightly beaten, and more.

Yes, Poinsettia Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Poinsettia Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions