Hungarian Poppy Seed Coffee Cake
Indulge in the timeless charm of Hungarian Poppy Seed Coffee Cake, a delightful fusion of buttery layers and rich, aromatic poppy seed filling. This classic European dessert features a tender, sour cream-infused batter that’s layered with a honey-sweetened poppy seed mixture, creating a perfect balance of sweet and nutty flavors. Enhanced by a touch of vanilla and finished with an optional dusting of powdered sugar, this coffee cake is a showstopper for brunches, holiday celebrations, or cozy afternoons with a steaming cup of coffee or tea. With a prep time of just 25 minutes and a stunning, golden-baked result, this cake is as easy to make as it is to enjoy. Whether you’re hosting guests or treating yourself to a slice, this Hungarian Poppy Seed Coffee Cake is sure to impress!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 3 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cup Unsalted butter (cold, cubed)
- 3 units Eggs (large)
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 1 cup Poppy seeds
- 0.5 cup Milk
- 0.25 cup Honey
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, then line the bottom with parchment paper for easy removal.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
In a separate medium bowl, whisk together the eggs, sour cream, and vanilla extract.
Add the wet ingredients into the dry ingredients and mix just until combined. Do not overmix; the batter will be thick.
In a small saucepan over medium heat, combine the poppy seeds, milk, and honey. Cook until the mixture thickens, stirring frequently, about 5 minutes. Remove from heat and let cool slightly.
Spread half of the cake batter into the prepared pan, smoothing it out evenly with a spatula.
Spread the poppy seed filling over the first layer of batter.
Top the poppy seed layer with the remaining batter, carefully smoothing it to cover the filling.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully release and remove the sides of the springform pan. Allow the cake to cool completely.
Optional: Dust the top of the cake with powdered sugar before serving.
Slice and serve the Hungarian Poppy Seed Coffee Cake with a cup of tea or coffee. Enjoy!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 38.2 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 345 mg | 27% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
