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
  1. Coffee Cake
  2. Soak the poppy seeds in the water overnight.
  3. Preheat oven to 350°F.
  4. Cream together the shortening and sugar.
  5. Add eggs one at a time, mixing well after each.
  6. In a separate bowl combine the flour, Saco Cultured Buttermilk Blend, soda and salt.
  7. Mix alternately the flour mixture and the poppy seed mixture into the creamed mixture.
  8. Add vanilla and almond flavoring.
  9. Mix well. Pour into prepared pan and bake for 1 hour.
  10. Remove cake from pan and brush with icing while icing and cake are hot.
  11. Icing
  12. 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
Recipe by SacoFoods at http://www.sacofoods.com/breakfast-poppyseed-coffeecake/