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 tsp. almond extract; 1 c. butter; 4 eggs, separated; 1 1/2 c. sugar; 2 1/2 c. flour; 1 tsp. soda; 1 tsp. baking powder; 1/4 tsp. salt

Servings: persons

1
Combine poppy seed,
2
buttermilk
3
and almond extract and set aside.
4
Cream butter; add
5
yolks and sugar and beat.
6
Sift flour, soda,
7
baking
8
powder
9
and
10
salt.
11
Add
12
flour
13
mixture alternately with buttermilk mix.
14
Beat egg whites and fold in. Pour 1/2 of batter into
15
greased and floured tube pan.
16
Sprinkle batter with 1/2 of mixture
17
of
18
1/2 cup sugar and 1 tablespoon cinnamon.
19
Add remaining
20
batter
21
and
22
sprinkle
23
rest of sugar mixture.
24
Cut through
25
batter
26
with knife to give marble effect.
27
Bake at 350u00b0 for 1 hour.

1906

kcal

Calories

109

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 tsp. almond extract, 1 c. butter, 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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