Sunday, February 22, 2015

Bon Appetit Desserts: Poppy Seed Coffee Cake with Cardamom Streusel

I don't think that I have veer made so many types of coffee cake and there are still more recipes to come! I never realized how simple a coffee cake was. They are made with basic ingredients and you are able to whip them up in no time at all. I believe, that if your friend said that she/he was stopping by in 2 hours, you could be taking this out of the oven as they pull up.

This recipe calls for 1/3 cup poppy seeds. Purchasing a 2.12 oz jar from the baking isle will be perfect for you. In fact, you will have a little left over to put on those homemade bagels you just made, am I right?! Ha ha, I've been telling myself to make some bagels for a while now and have not got around to it.

Get the cake in the oven, tell your friend that she/he is more than welcome to stop by, and put a pot of coffee on (or tea!).

Poppy Seed Coffee Cake with Cardamom Streusel
10 to 12 servings

6             Tablespoons sugar

6             Tablespoons unbleached all-purpose flour

1/4          cup (1/2 stick) unsalted butter, melted

3/4          teaspoon ground cardamom

1/2          teaspoon ground cinnamon

2-1/3       cups cake flour
1-1/2       teaspoons baking powder
1             teaspoon baking soda
3/4          teaspoon ground cardamom
1/4          teaspoon salt
11           Tablespoons unsalted butter, room temperature
1             cup plus 2 Tablespoons sugar
2             large eggs
1             cup sour cream
1/4          cup fresh orange juice
2             teaspoons finely grated orange peel
1/3          cup poppy seeds

STREUSEL: Mix sugar, flour, melted butter, cardamom, and cinnamon in small bowl until moist clumps form.

CAKE: Preheat oven to 350ºF. Butter and flour 10-inch-diameter  angel food cake pan with removable bottom. Sift cake flour, baking powder, baking soda, cardamom, and salt twice into medium bowl. sing electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Mix in sour cream, orange juice, orange peel, and vanilla. Beat in dry ingredients to blend. Mix in poppy seeds. Transfer batter to prepared pan (batter will fill less than half of pan).

Bake cake 25 minutes. Sprinkle streusel over top of cake. Continue to bake until tester inserted near center comes out clean, about 25 minutes longer. Cool cake completely in pan on rack.

Using sharp knife, cut around sides of pan and center tube to loosen cake. Holding center tube, lift cake from pan sides. Cut cake free from pan bottom. Placing hand gently atop cake for support, tilt cake just far enough over to release from center tube. Place cake streusel side up on platter.

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

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