YEASTED COFFEE CAKE WITH POPPY-SEED FILLING
This coffee cake may take longer to make than others, but the results are worth it. Freeze one for later.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 nine-inch cakes
Number Of Ingredients 11
Steps:
- Combine the warm water, milk, 4 tablespoons butter, salt, sugar, cardamom, and eggs in the bowl of an electric mixer fitted with the paddle attachment. Sprinkle yeast over top; let stand until foamy, 10 to 15 minutes.
- With the mixer running, gradually add flour. Mix until well combined; dough will be sticky. Turn dough out onto a floured surface, and gently knead until dough forms a ball. Place in a large buttered bowl to rise, covered with plastic wrap, until doubled, about 1 1/2 hours.
- Preheat oven to 375 degrees. Butter two 9-inch tube pans; sprinkle bottom of each with 1/4 cup brown sugar. Punch down dough; turn onto lightly floured surface. With a rolling pin, roll into a rectangle that is about 14 by 17 inches and about 1/2 inch thick. Brush a third of the remaining butter over the middle third of the dough, and sprinkle with 1 cup of the filling. Fold the bottom third of dough over the filling and overlap the top third, forming an envelope. Rotate the dough 90 degrees. Roll the dough again into a rectangle roughly the same size, and repeat with butter and half of the remaining filling. Repeat one more time, three rollings in all, using remaining filling. Rotate dough 90 degrees, and let rest, covered with a damp cloth or plastic wrap, for 15 minutes. Roll dough one final time into a long rectangle, 11 by 17 inches and about 1 inch thick. With a sharp knife, cut a 1-inch slice from the end of the dough. Pick it up, twisting it gently into a spiral. Place the twist in the bottom of the pan, forming a circle. Repeat, using remaining dough, filling each tube pan with 2 layers of twisted dough. Cover each cake with plastic wrap, and let rise until doubled, about 45 minutes.
- Bake cakes until golden brown, 40 to 50 minutes. Let rest in pans 15 minutes before inverting. Flip cakes over so attractive side is up. Serve cakes warm or at room temperature. After cooling completely, cakes can be frozen, wrapped in two layers of plastic wrap, up to 1 month.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
daniel Temsgen
[email protected]Yum!
Engela Kelly
[email protected]This coffee cake is a delicious and easy-to-make treat. I highly recommend it!
The Soulers
[email protected]I would have liked the cake to be a bit more moist, but overall it was a good recipe.
Kierstin Patterson
[email protected]I've made this coffee cake several times and it's always a hit with my guests.
team FBI
[email protected]This recipe is a great way to use up leftover poppy seeds.
Sadikshya Khadka
[email protected]I'm not a big fan of coffee cake, but this one is pretty good.
Janak Kumal
[email protected]This coffee cake is the perfect way to start my day. It's light, fluffy, and has just the right amount of sweetness.
Sobuj Hassan
[email protected]The poppy seed filling is a bit too gritty for my taste.
Abu Ibrahim
[email protected]I love the simplicity of this recipe. It's easy to follow and the results are always delicious.
feroz alam
[email protected]This coffee cake is always a hit at my family gatherings.
Kuikel Parbat
[email protected]I've tried many coffee cake recipes, but this one is by far the best. It's the perfect combination of sweet, tangy, and nutty.
Salam Vai‡øê
[email protected]The cake didn't rise very well, but it still tasted good.
Rosa H
[email protected]This recipe is a keeper! The coffee cake is moist and flavorful, and the poppy seed filling is divine.
Blue Line
[email protected]I made this coffee cake for a potluck and it was a huge success! Everyone loved it.
Tariq TSK
[email protected]The cake was a bit too sweet for me, but my husband loved it.
Sulieman Khan
[email protected]This is my new favorite coffee cake recipe! It's so easy to make and the results are always amazing.
rodney christopher
[email protected]I followed the recipe exactly and the coffee cake turned out beautifully. The poppy seed filling was the perfect balance of sweetness and crunch.
Rajapaksha Rajapaksha
[email protected]The cake was a little dry for my taste, but the filling was delicious.
Hridoy Sharkar
[email protected]I've made this coffee cake several times and it always turns out perfect. It's a great recipe for a brunch or afternoon snack.
Malsha Dilanja
[email protected]This coffee cake was a hit with my family! The poppy seed filling was a nice surprise and added a delicious nutty flavor.