Delicious coffee cake . Love the combination of the cocoa and sugar. I did omitt the cinnamon.I drizzled a light glaze over it,other than that followed the recipe. Thanks Gerry for sharing this wonderful recipe which will call for many repeats.
Another winner Gerry! I was super excited to try this one because I had collected real poppy seeds from my garden last season, from the Papaver somniferum plant, and was trying this recipe out as an experiment (which I wrote about on my blog). The results were wonderful! Only advice, if using a bundt you might want to consider using only a single layer of filling for a more prominent effect. Thanks so much!
Made for a dinner party last night, and it was a hit, I used buttermilk per Syds recommendation, the filling was FANTASTIC ! No adjustments were made to this , and this is definately recommended to anyone that likes a quick dessert. A definate repeat. Made for AUS/NZ Recipe Swap#26
This is an excellant cake recipe Gerry. We enjoyed this delicious cake very much. I made 1/2 the recipe and used a snowflake shaped cake pan resulting in a tasty hard crusty outside and a beautiful moist and tender inside. The texture and crumb were perfect. The cocoa, sugar and cinnamon combo was to die for. I love what it did with the poppyseeds, a great flavor was achieved and enhanced. I lightly dusted the cake with icing sugar before serving. Thanks so much for sharing this keeper.
This was my first time making a coffee cake - IT WAS WONDERFUL!! I think next time I'll let the cake cool before attempting to remove it from the Angel Food Cake Pan. It was so moist that the warm cake fell apart when I was plating. Thanks for posting the recipe! Made for ZWT4- Chic Chefs.
GREAT, GREAT COFFEE CAKE, & I, too, prefer a bundt pan! The poppy seed & buttermilk work well together, & the bit of chocolate swirl helped make it GREAT! I didn't top it with anything, but another time I'd like to whip together a lemon/poppy seed sauce/frosting to serve on the side! A really great keeper! [Made & reviewed while in Eastern Europe on Zaar's World Tour 4]
Yum! This coffee cake is delicious. I'm not a big poppy seed fan but I liked it with this! The cocoa and cinnamon swirl was wonderful. I used a bundt pan for this. Made for ZWT4 for the Tastebud Tickling Travellers.
Lovely coffee cake! I made this after I got the kids to school and took to a friend's for coffee. We all loved the flavour and texture. The poppy seeds provided their incomparable taste and crunch and the cocoa/cinnamon swirl running through the cake was very nice. I used greek yoghurt thinned with milk in place of the buttermilk and baked in a bundt.