Poppy Seed Citrus Coffee Cake
A moist citrus-infused coffee cake with poppy seeds, perfect for brunch or tea time, offering bright flavors and a tender crumb that appeals to all ages.
Ingredients
Instructions
- Beat eggs; blend in salad oil and evaporated milk.
- Sift flour, sugar, soda, and salt.
- Add to egg mixture, blending well. Stir in rinds and poppy seed.
- Turn into greased and floured 3-quart Bundt pan.
- Bake at 350°F for 1 1/4 hours or until bread tests done.
- Cool in pan for 15 minutes.
- Remove from pan and finish cooling on wire rack.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before beating. If you don’t have poppy seeds, chia seeds can be a good substitute. You can also experiment with different citrus rinds, such as grapefruit or lime, for a unique flavor twist. Make sure to sift your dry ingredients well to avoid lumps in the batter.
Serving Suggestions
This Poppy Seed Citrus Coffee Cake is perfect for brunch or a cozy afternoon tea. Serve it alongside a cup of coffee or tea for a delightful pairing. To elevate your serving, consider adding a light dusting of powdered sugar on top or a drizzle of lemon glaze. It also pairs beautifully with a side of fresh fruit or a light salad if served at a gathering.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, you can wrap individual slices in plastic wrap and freeze them for up to three months. Reheat slices in the microwave for about 15 seconds or in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Poppy Seed Citrus Coffee Cake contains roughly 623 calories, with 12g protein, 77g carbohydrates, and 32g fat. It is an excellent source of calcium (44% of the Daily Value), iron (31% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1064mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of evaporated milk?
Yes, you can substitute regular milk for evaporated milk in this recipe. However, using evaporated milk gives the cake a richer flavor and moist texture. If you opt for regular milk, consider adding a bit of extra sugar to compensate for the sweetness of evaporated milk.
How do I know when the coffee cake is done baking?
The coffee cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan. Keep an eye on it as baking times can vary slightly depending on your oven.
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just make sure to bring it back to room temperature before baking. Alternatively, bake the cake a day in advance and store it covered at room temperature, allowing the flavors to meld beautifully before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).