LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
FROM SCRATCH LEMON-POPPY SEED COFFEE CAKE
This luscious coffee cake may be baked in a large cake pan or a Bundt pan. Goes great with an omelet and fresh strawberries for brunch. Recipe & photo: Bettycrocker.com
Provided by Ellen Bales
Categories Other Desserts
Time 50m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, stir all ingredients, except pie filling, powdered sugar and 2 Tbsp. milk, until blended; beat vigorously with spoon for 30 seconds.
- 2. Spread two-thirds of the batter (about 2-1/4 cups) in a greased 13x9-inch pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling; lightly spread (batter will not cover pie filling completely).
- 3. Bake in a preheated 350-degree oven for 25 to 30 minutes, or until golden brown.
- 4. In a small bowl, mix powdered sugar and 2 Tbsp. milk until smooth; drizzle over warm coffee cake. Serve warm or cool.
LEMON-POPPY SEED COFFEE CAKE
Mmm! Homemade coffee cake is stirred up in minutes with the help of a mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Grease bottom of 9- or 8-inch square pan with shortening, or spray bottom with cooking spray.
- In medium bowl, stir Muffin Mix, water, oil and egg just until blended (batter may be lumpy). Spread in pan; sprinkle with almonds.
- Bake 9-inch pan 23 to 28 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over warm coffee cake.
Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 26 g, TransFat 1/2 g
LEMON-POPPY SEED COFFEE CAKE
All it takes is the addition of nuttiness from poppy seeds and brightness from lemon to give your classic coffee cake a new springy twist. Nutmeg is the secret ingredient that ties together the sweet and salty buttery oat topping.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 slices of cake
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350˚ F. Lightly butter a 9-inch square baking dish; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda, poppy seeds and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the sour cream and scraping down the bowl as needed. Spread the batter in the baking dish.
- Make the topping: Mix the flour, brown sugar, oats, poppy seeds, nutmeg and salt in a bowl; work in the butter with your fingers until the mixture looks like coarse meal.
- Sprinkle the topping over the batter. Bake, rotating the baking dish halfway through, until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.
LEMON-POPPY SEED PULL-APART COFFEE CAKE
Enjoy this delicious coffee cake packed with poppy seed - a great breakfast made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, stir 4 cups flour, 1/4 cup sugar, the yeast, salt, milk and 1/2 cup melted butter until well mixed. On lightly floured surface, knead dough 5 to 6 minutes, adding additional flour as needed, until smooth and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 30 to 40 minutes or until dough has doubled in size.
- Meanwhile, grease 10-cup fluted tube cake pan with shortening or spray with cooking spray. In small bowl, mix 1/2 cup sugar, the lemon peel and poppy seed.
- Gently push fist into dough to deflate; divide in half. Roll half of dough at a time into a rope, about 1 1/2 inches in diameter. Cut each rope into 16 pieces. Return dough pieces to greased bowl; toss gently with 1/2 cup melted butter, using hands. Sprinkle poppy seed mixture over buttered dough; toss gently until well coated. Shape pieces into balls; place evenly in pan. Cover and let rise in warm place 20 to 30 minutes or until until dough has almost doubled in size (dough will just reach top of pan).
- Heat oven to 350°F. Bake 35 to 40 minutes or until deep golden brown. Immediately place heatproof serving plate upside down on pan; turn plate and pan over to remove bread. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 11 g, TransFat 1/2 g
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LEMON POPPY SEED COFFEE CAKE - A KITCHEN ADDICTION
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4.3/5 (43)Total Time 1 hrCategory BreakfastCalories 279 per serving
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda until combined. Whisk in fresh lemon zest and poppy seeds until lemon zest is incorporated throughout flour mixture. Set aside.
- In the bowl of stand mixer, or with an electric hand mixer, cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk, fresh lemon juice, and vanilla extract until combined.
- Add dry ingredients to wet ingredients, and stir until just combined. Pour batter into prepared baking dish.
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