Hungarian Poppy Seed Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Makes for a delightful coffee cake to serve to family and friends. Frost with your favorite icing or dust with icing sugar before serving. Ingredients:
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) |
Directions:
1. Soak poppy seed in buttermilk for twenty minutes.
2. Cream butter and sugar, add egg yolks, vanilla and beat well.
3. In separate bowl - the flour, baking soda and baking powder using a whisk to mix).
4. Add the dry ingredients alternately with the buttermilk/poppy mix.
5. Beat eggs, fold in the stiffly beaten egg whites
6. 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.
7. Bake one hour at 350 degrees or until toothpick come out clean.
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