Real Recipes From Real Home Cooks ®

from scratch lemon-poppy seed coffee cake

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

(2 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For from scratch lemon-poppy seed coffee cake

  • 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
  • 2 tsp
    vanilla extract
  • 3
  • 1 can
    (15.75 oz.) lemon pie filling
  • 1 c
    powdered sugar
  • 2 Tbsp

How To Make from scratch lemon-poppy seed coffee cake

  • 1
    In a large bowl, stir all ingredients, except pie filling, powdered sugar and 2 Tbsp. milk, until blended; beat vigorously with spoon for 30 seconds.
  • 2
    Spread 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).
  • 3
    Bake in a preheated 350-degree oven for 25 to 30 minutes, or until golden brown.
  • 4
    In a small bowl, mix powdered sugar and 2 Tbsp. milk until smooth; drizzle over warm coffee cake. Serve warm or cool.