Hungarian Poppy Seed Coffee Cake
photo by ibakehungarian
- Ready In:
- 1hr 30mins
- 1 cup butter
- 1 1⁄2 cups sugar
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup buttermilk (or sour milk)
- 1⁄4 cup poppy seed
- 4 eggs (separated)
- 1 teaspoon vanilla
- 2 teaspoons cocoa
- 1⁄3 cup white sugar
- 1 teaspoon cinnamon (I do not add the cinnamon)
- Soak poppy seed in buttermilk for twenty minutes.
- Cream butter and sugar, add egg yolks, vanilla and beat well.
- In separate bowl - the flour, baking soda and baking powder using a whisk to mix).
- Add the dry ingredients alternately with the buttermilk/poppy mix.
- Beat eggs, fold in the stiffly beaten egg whites
- In a greased angel food pan (I use a bundt pan) spread batter in layers sprinkling each layer with the sugar/cocoa/cinnamon mix and swirl with a knife.
- Bake one hour at 350 degrees or until toothpick come out clean.
Questions & Replies
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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!
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.
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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.
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<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p> <p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>