FROM SCRATCH LEMON-POPPY SEED COFFEE CAKE

Ellen Bales

By
@Starwriter

This luscious coffee cake may be baked in a large cake pan or a Bundt pan. Goes great with an omelet and fresh strawberries for brunch.
Recipe & photo: Bettycrocker.com

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

4 c
original bisquick mix
1/2 c
granulated sugar
2 Tbsp
poppy seed
1/4 c
(1/2 stick) butter, melted
1/2 c
milk
2 tsp
vanilla extract
3
eggs
1 can(s)
(15.75 oz.) lemon pie filling
1 c
powdered sugar
2 Tbsp
milk

Step-By-Step

1In a large bowl, stir all ingredients, except pie filling, powdered sugar and 2 Tbsp. milk, until blended; beat vigorously with spoon for 30 seconds.
2Spread two-thirds of the batter (about 2-1/4 cups) in a greased 13x9-inch pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling; lightly spread (batter will not cover pie filling completely).
3Bake in a preheated 350-degree oven for 25 to 30 minutes, or until golden brown.
4In a small bowl, mix powdered sugar and 2 Tbsp. milk until smooth; drizzle over warm coffee cake. Serve warm or cool.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #sweet, #moist, #light