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Poppy Seed Coffee Cake

 Poppy Seed Coffee Cake
I tasted this cake while visiting a friend in South Dakota. The memory of it stayed with me for years, until I finally called and asked her for the recipe. It was her mother’s recipe, and she was glad to share it. I’ve made it often since then, and it’s always a hit. Sometimes I’ll sprinkle the cake with powdered sugar, and slices are also good spread with butter.
12-15 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons poppy seeds
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FILLING:
  • 1/3 cup packed brown sugar
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon instant coffee granules

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg yolks. Beat in vanilla. Combine the flour, poppy seeds,
  • baking powder, baking soda and salt; add to creamed mixture
  • alternately with buttermilk.
  • In a small bowl, beat egg whites until stiff peaks form; fold into
  • batter. Pour half of the batter into a greased 13-in. x 9-in. baking
  • pan.
  • Combine filling ingredients; sprinkle over batter. Carefully top with

2 of 2

Poppy Seed Coffee Cake (continued)

Directions (continued)

  • remaining batter. Bake at 350° for 35-40 minutes or until a
  • toothpick inserted near the center comes out clean. Cool on a wire
  • rack. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 250 calories, 10 g fat (6 g saturated fat), 65 mg cholesterol, 256 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.