Breakfast Poppyseed Coffeecake
Cook time:
Total time:
Serves: 16 servings
Ingredients
- Coffee Cake
- 1 cup water
- 1 Tbsp poppy seeds
- 1 cup shortening
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 4 Tbsp SACO Cultured Buttermilk Blend
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla
- 1 tsp almond flavoring
- Icing
- ½ cup orange juice
- 1½ cups powdered sugar
- 1 tsp almond flavoring
- 1 tsp vanilla
Instructions
- Coffee Cake
- Soak the poppy seeds in the water overnight.
- Preheat oven to 350°F.
- Cream together the shortening and sugar.
- Add eggs one at a time, mixing well after each.
- In a separate bowl combine the flour, Saco Cultured Buttermilk Blend, soda and salt.
- Mix alternately the flour mixture and the poppy seed mixture into the creamed mixture.
- Add vanilla and almond flavoring.
- Mix well. Pour into prepared pan and bake for 1 hour.
- Remove cake from pan and brush with icing while icing and cake are hot.
- Icing
- combine all ingredients in a saucepan and bring just to a boil
Nutrition Information
Calories: 427 Fat: 15 Saturated fat: 4g Trans fat: 2g Carbohydrates: 69g Sugar: 50g Sodium: 125mg Fiber: 1g Protein: 5g Cholesterol: 71mg
