All hail Prince Poppy Coffee Cake! You are delicious, you are moist, you are caffeinated! Impostors may try imitate you, ie. this guy...
But no one can ever replicate your royally groovy taste. I shall put you on a (cake) pedestal, admire you and than devour you. I hope your predecessor is equally as delicious.
Poppy Coffee Cake*Cake adapted from Joy the Baker
- 2 1/2 cups of flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/3 cup canola oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
1. Preheat your oven to 325 and grease up a 10-inch bundt pan.
2. In a medium bowl, whisk together the flour, sugar, baking soda and salt.
3. In another medium bowl whisk together the oil, buttermilk, eggs, vinegar and vanilla.
4. Add the wet ingredients to the dry and whisk together until JUST combined and lump-free.
5. Transfer the mixture to the prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean. Invert the cake onto a wire cooling rack after 20 minutes. Allow the cake to cool COMPLETELY before icing.
- 2 1/2 cups powdered sugar, sifted
- 1/4 cup strong brewed coffee ( I used Intelligentsia and it was phenomenal)
- 1 1/2 tablespoons ground coffee, superfine
1. Mix all the ingredients together until smooth. If you want more of a coffee taste, add more fine ground coffee. Refrigerate the icing for 15-20 minutes to thicken, mixing at 10 minute intervals.
2. To ice the cake, place tinfoil under the cooling rack the cake is on. And slowly drizzle the glaze over the cake. Take the excess icing that falls to the bottom and continue to drizzle it over the cake till most of it sticks.