Poppy Seed Coffee Cake
User Reviews
5
Poppy Seed Coffee Cake
Description
Poppy Seed Coffee Cake is a yeasted cake featuring a distinct layer of dense poppy seed filling. The filling is prepared by simmering ground poppy seeds with sugar and milk until thickened with cornstarch, then cooled before assembly. The dough incorporates yeast, warm water, flour, eggs, butter, milk, sugar, and salt, kneaded until smooth and elastic to produce a soft crumb. The cake layers are rolled with the filling inside and baked until golden. This preparation gives the coffee cake a textured interior with a sweet, nutty poppy seed flavor and a tender dough exterior.
The use of yeast rather than baking powder creates a bread-like structure that pairs well with the creamy poppy seed mixture. The filling is cooked to a pudding-like thickness providing moisture and sweetness throughout the cake. Baking attentively ensures the cake rises properly and develops a lightly golden crust.
This coffee cake can be served sliced warm or at room temperature, ideal alongside coffee or tea. It works well for a leisurely breakfast or as an afternoon snack. The dense filling compensates for the airy bread, giving a satisfying mouthfeel with each bite.
Since the filling should be cooled before use, it can be made a day ahead and refrigerated. The dough benefits from a proper rise time for best texture. Tools such as a stand mixer ease the dough preparation, and a rolling pin aids in shaping the cake. Spray or line pans to prevent sticking. Follow handling and baking steps carefully to achieve the intended result.
Ingredients
Filling Ingredients
- 1 cup poppy seed ground
- 1 1/4 cups sugar
- 2 cups milk
- 1 tablespoon cornstarch
Dough Ingredients
- 1 tablespoon dry active yeast or 1 fresh yeast cake
- 1/2 cup water heated to 110 degrees F
- 1/3 cup sugar
- 3 cups all-purpose flour plus more for rolling dough
- 1/4 cup milk scalded
- 1/4 cup butter melted, or shortening
- 3 egg divided
- 1/2 teaspoon kosher salt
Glaze Ingredients
- 1 cup powdered sugar
- 1 tablespoon milk
- 2 teaspoon lemon juice fresh squeezed
- 1 tablespoon butter melted
- 1/2 teaspoon vanilla
- Pinch of kosher salt
Instructions
- Begin by preparing the filling. In a medium saucepan over medium heat add the ground poppy seeds, sugar, and 1 ¾ cups of the milk. Allow the mixture to come to a boil, then reduce the heat to medium low and simmer, stirring often, for 5 minutes.
- Combine the cornstarch with the remaining milk and stir into the poppy seed mixture. Cook until very thick, about 1 minute. Remove from the heat and cool completely to room temperature. Filling may be made a day in advance and kept in the refrigerator.
- Next, prepare the dough. In a small bowl combine the yeast, water, and 1 tablespoon of the sugar. Mix until it is combined and allow the mixture to stand until the yeast is foamy, about 10 minutes.
- In the work bowl of a stand mixer combine the yeast with the remaining sugar, flour, milk, butter, 2 eggs, and salt. Mix on low speed for 3 minutes, or until just combined, then increase the speed to medium and mix for 8 minutes, or until a smooth ball forms.
- If mixing by hand, mix the ingredients with a wooden spoon until they form a shaggy ball, then turn out onto a well floured work surface and knead for 10 minutes or until the dough forms a smooth ball.
- Place the dough into a lightly greased bowl, cover with plastic wrap or a damp tea towel, and allow the dough to rise until double in bulk, about 2 hours.
- While the dough rises prepare glaze. In a medium bowl combine the powdered sugar, milk, lemon juice, butter, vanilla, and salt until smooth. The mixture should be roughly the consistency of honey. Transfer the mixture to a piping bag, or a heavy duty plastic bag, and set aside at room temperature.
- Prepare a baking sheet with baking parchment that has been lightly sprayed with non-stick cooking spray.Once risen, turn the dough out onto a lightly floured work surface and divide the dough in half. Roll one half of the dough out to roughly 10x12-inches.
- Spread half the prepared filling over the dough, leaving a 1 inch border along all of the edges. Fold the edges of the dough over the filling.
- Then roll the dough tightly along the short edge as you would for cinnamon rolls.
- Carefully transfer the dough to the prepared baking sheet. Repeat with the second piece of dough. Cover with plastic wrap or a damp tea towel and allow the bread to rise for 1 hour. Heat the oven to 350°F.
- Beat the remaining egg and use it to brush each loaf. Bake the bread for 25-28 minutes, or until the bread is golden brown and firm. Let the bread cool for 20 minutes before glazing. Snip the tip of the pastry bag, or one corner of the plastic bag, and drizzle the glaze over the warm bread. Let the bread cool until it is just slightly warm before serving.
Notes
- Make the poppy seed filling a day in advance and keep refrigerated to save time during baking.
- Use a stand mixer if available to achieve a smooth and elastic dough more easily.
- Scald the milk for the dough to improve texture and help dissolve ingredients.
- Grease and line your baking sheet or pan to prevent sticking during baking.
- Allow dough to rise fully for a soft and tender crumb.
- Rolling out the dough evenly helps to distribute the poppy seed filling uniformly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 145mg | 6% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 184mg | 18% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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