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  • Writer's picture Noel

Poppyseed Coffeecake

If you want a dessert that is delicious and memorable and a recipe that will be passed down for generations, then this poppyseed coffeecake is the one.

Cinnamon sugar swirled throughout this moist cake looks gorgeous when sliced. Plus, it's absolutely mouthwatering. I use almond extract instead of vanilla and the flavor truly is incredible. And a simple glaze tops this off perfectly.

Try this addicting cake for the upcoming holidays and thank me later. ;)

It's definitely a winner.


Poppyseed Coffeecake

Combine and set aside:

  • 1/2 c sugar

  • 1 T cinnamon

Combine and set aside:

  • 1/4 c poppyseeds

  • 1 c buttermilk

  • 1 t almond extract


  • 1 c butter

  • 1 1/2 c sugar


  • 4 egg yolks and beat well. Save egg whites.

Sift together:

  • 2 c flour

  • 1 t soda

  • 1 t salt

  • 1 t baking powder

Add alternatively with buttermilk mixture.

Beat egg whites and fold into batter. Pour 1/2 of the batter into a prepared tube pan.

Sprinkle with half of the cinnamon sugar. Add the rest of the batter and sprinkle with the remaining cinnamon sugar. Use a knife to cut through and swirl.

Bake at 350 degree preheated oven for 1 hour or until toothpick comes out clean.



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