Best 3 Lemon Poppy Seed Coffee Cake Recipes

LEMON-POPPY SEED PULL-APART COFFEE CAKE

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.

POPPY SEED, PRUNE AND LEMON COFFEE CAKE

Steps:

• 1. Make the streusel: In a medium bowl, whisk the flour, sugar, light brown sugar, ginger and cinnamon until everything is well incorporated. Add the melted butter to the flour-spice mixture and mix with a fork or a wooden spoon until fully incorporated and clumps begin to form. Make ahead: Unbaked streusel can be stored in an airtight container in the freezer for up to a month. 2. Make the cake: Preheat the oven to 350°. Grease a 13- x 9-inch baking pan with the softened butter and dust the pan with flour. 3. In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda. 4. In a separate large bowl, whisk together the buttermilk, eggs, sour cream, vanilla extract and melted butter until very smooth. 5. Using a rubber spatula, mix the dry ingredients into the wet ingredients until well combined. 6. Layer half the batter in the prepared baking pan; smooth it out to the edge leveling the top with an offset spatula. (Tip: Since the batter is so thick, it's best to scoop it in ¼ cup mounds into the pan before spreading.) 7. Sprinkle the prunes evenly over the batter then sprinkle with the dark brown sugar and the poppy seeds. Top the filling with the lemon zest. 8. Layer the remaining batter over the filling using the same method mentioned above. Smooth out the top of the batter, ensuring it is even and reaches the edges of the pan. Sprinkle the top with the streusel, and the bake until a toothpick inserted in the center of the cake comes out clean, about 45 to 55 minutes.

LEMON-POPPY SEED COFFEE CAKE

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.