Poppy Seed Coffee Cake Recipe

Name: Poppy Seed Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. poppy seed; 1 c. buttermilk; 1 c. margarine; 1 1/2 c. sugar; 4 eggs; 2 1/2 c. flour; 2 tsp. baking powder; 1 tsp. soda; 1/2 tsp. salt; 1 tsp. vanilla

Servings: persons

1
Let the poppy seed soak in the buttermilk in refrigerator overnight.
2
Cream the shortening with the sugar well.
3
Add the eggs one at a time and beat until light and fluffy.
4
Add flour, baking powder, soda and salt together.
5
Add alternately with the buttermilk mixture.
6
Blend in vanilla.
7
Grease Bundt mold well or angel food cake pan.
8
Pour into mold.
9
Bake for 1 hour at 350u00b0. Cool in mold before removing.
10
Plain powdered sugar or a glaze may be drizzled over the cake when cooled.

1473

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/4 c. poppy seed, 1 c. buttermilk, 1 c. margarine, 1 1/2 c. sugar, and more.

Yes, Poppy Seed 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.

Poppy Seed Coffee Cake

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