Poppy seed Coffeecake Recipe

How to make it

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• Combine the cake mix, flour and yeast in a large bowl. Add the warm water stirring until smooth and then add the eggs and mix for a couple of minutes. Spoon about ½ the batter into a greased 9 x 13 inch pan. Top with the poppy seed filling and spread the filling out as smoothly as you can. Spoon the rest of the batter over the top and once again spread it as smoothly as possible. Sprinkle with the streusel topping and then bake in a 350F oven for around 40 minutes (check after 35 and add 5 as needed).
• Poppy seed Filling
• Bring to a gentle boil and simmer for 5 minutes:
• 4 cups poppy seeds (ground)-
• 2 ¼ cups milk
• ½ cup water
• Add and cook gently for 15 – 20 minutes:
• 1 cup brown sugar
• 1 cup white sugar
• ½ cup butter
• 1 cup almonds (ground)
• 2 tbsp honey
• 1 tbsp lemon zest
• 1/3 cup raisins (coarsely chopped)
• Turn off the heat and add 1 tsp vanilla and ½ tsp cinnamon.
• Let cool and use as needed. This freezes very well. Divide into 3 parts; freeze two in zip lock bags and use 1 for the above recipe.
• Streusel Topping
• ¼ cup all-purpose flour
• ¼ cup sugar
• Pinch of salt
• ¼ tsp cinnamon
• 4 tbsp cold unsalted butter (if using salted then leave out additional salt)
• Combine the flour, sugar, salt and cinnamon in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle over the dough in the pan.
• *You can use a pastry blender or your fingers to work the butter into the flour mixture if you prefer not to use a food processor.