from scratch lemon-poppy seed coffee cake

Name: FROM SCRATCH LEMON-POPPY SEED COFFEE CAKE
Prep time: 20 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 4 cup(s) original bisquick mix; 1/2 cup(s) granulated sugar; 2 tablespoon(s) poppy seed; 1/4 cup(s) (1/2 stick) butter, melted; 1/2 cup(s) milk; 2 teaspoon(s) vanilla extract; 3 - eggs; 1 can(s) (15.75 oz.) lemon pie filling; 1 cup(s) powdered sugar; 2 tablespoon(s) milk

(2 RATINGS)

152 Pinches 8 Photos

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Apr 14, 2013

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

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From Scratch Lemon Poppy Seed Coffee Cake

prep time 20 Min

cook time 30 Min

method Bake

yield 12 serving(s)

Ingredients

4 cups original bisquick mix
1/2 cup granulated sugar
2 tablespoons poppy seed
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
2 teaspoons vanilla extract
3 - eggs
1 can (15.75 oz.) lemon pie filling
1 cup powdered sugar
2 tablespoons milk

How To Make from scratch lemon-poppy seed coffee cake

Step 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.

Step 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).
Step 3

Bake in a preheated 350-degree oven for 25 to 30 minutes, or until golden brown.
Step 4

In a small bowl, mix powdered sugar and 2 Tbsp. milk until smooth; drizzle over warm coffee cake. Serve warm or cool.
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