G’s Poppyseed Coffee Cake
This cake is famous in our family.
For as long as I can remember, every time we visit my wonderful Grandma (“G” as we affectionately call her) in Cape Cod, she always bakes one of her out-of-this-world Poppyseed Coffee Cakes for us.
The base is a buttermilk cake studded with poppy seeds with a cinnamon sugar ribbon swirled throughout the center. Once cooled the cake is dusted with confectioners sugar. It is absolute perfection.
I love this cake for breakfast with coffee, for brunch, lunch, snacking and dessert. It is that good.
Typically, G makes this cake with regular all-purpose flour, however the last time I went up to visit she surprised me and made a gluten-free version so that I could have some! I was craving a slice last week so I set out to bake my very first gluten-free Poppyseed Coffee Cake.
The exterior of the cake forms the slightest crust. It’s still soft, but has a bit more texture than the inside of the cake. The interior is moist and fluffy.
And while it might look intimidating, the cinnamon sugar ribbon is very simple to create. Start by pouring half of the batter into a prepared baking pan.
Then evenly spread out the cinnamon sugar mixture.Top with the remaining batter.And voila! Your beautiful cake will have a surprise cinnamon sugar swirl throughout the center. Dust the top of the cooled cake with confectioners sugar.I love eating this cake both at room temperature and heated up for ten seconds in the microwave. It also freezes really well! Just slice the cooled cake up and wrap each slice really well before freezing.I bet this cake will soon become a family tradition for you, too.
Hugs, kisses + yummy dishes… xoxo
Poppyseed Coffee Cake
- Total Time: 70 minutes
- YIELDS 1 cake
- For the Cake:
- 1/2 cup poppy seeds
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup butter, room temperature
- 1 1/2 cups granulate sugar
- 4 large eggs
- 2 1/2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- For the Cinnamon-Sugar Swirl Mixture:
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- For Decoration:
- to taste confectioners sugar
- Preheat oven to 325 degrees.
- Grease a heavy bundt cake pan.
- In a small bowl, combine poppy seeds, buttermilk and vanilla and set aside.
- In a separate small bowl combine the flour, baking powder and baking soda and set aside.
- In a stand mixer (or electric hand mixer) fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time, until fully incorporated.
- Slowly add the dry ingredients to the creamed mixture, alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low-medium speed just until fully incorporated.
- Pour half of the batter into a well-greased bundt cake pan.
- In a small bowl combine the sugar and cinnamon for the cinnamon-sugar swirl mixture. Sprinkle this over the batter in the pan.
- Pour the remaining batter on top of the cinnamon-sugar mixture.
- Bake for 50 minutes, until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully remove from the pan to complete cooling.
- Once the cake is completely cooled, dust the top with confectioners sugar.
- Slice and enjoy! Excellent at room temperature or heated up in the microwave for a few seconds. (This cake also freezes incredibly well! Just slice the cake, wrap each slice individually in plastic wrap, and then in tinfoil. Remove slices from the freezer and let come to room-temperature before enjoying.)