ISO: ISO: a Poppy Seed Kuchen-type Recipe

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luisa_calif

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I had an amazing poppy seed kuchen type bar at a local German bakery/coffee shop. It also had some kind of cream cheese piped topping over the poppy seed top. Any ideas?

 
oh...can I tack on a poppyseed question too? Should I use it straight out

of the spice jar...or soak first to soften it?

I had a wonderful poppyseed cake with raspberry jam and buttercream at Rose's Bakery in Portland. Six layers of heaven. The poppyseeds were visible in the cake batter, but were not overbearing.

And it was at that lick-off-the-fork yummy point that I began to wonder if I've been wrong all this time by merely dumping dry poppyseeds into lemon-poppyseed scones, muffins, etc. Perhaps that's why I then spend the next hour picking them out of my teeth?

 
The Picking-Out-of -the-Teeth is a side benefit. I think some recipes say soak, but I'm

not a Poppy Seed Expert...

 
BTW I just ordered 6 cans of the poppy seed filling off Amazon ....

Love N Bake...got good ratings, Plus I ordered a book too so got Super Saver on shipping! Score!

 
I love baked goods with poppy seeds, especially if the filling is thick.

I have a recipe for a poppy seed coffee cake that is basically a yeast dough with a filling, similar to a danish.

I also like hamantaschen -the little triangular cookies filled with poppy seeds.

In both of these the poppy seeds are cooked before being baked in the dough.

Michael

 
We love poppyseeds in baked goods. I've never soaked them,

I just use them straight out of the package.
I like the little crunch, I don't know if soaking takes that away.

 
Hi MIchael, for the filling in Hamantaschen,

if I use the Solo poppyseed filling (plus some stuff mixed in), is that what you mean by cooked? Or do you cook a filling?

 
Marilyn, I think Michael and I are talking about using them 2 different ways.

Michael is talking about them as a filling, I was talking about them as an add in, like as part of the batter.

 
This popypyseed cake recently posted on smittenkitchen looks amazing. It's on my to-bake list.

It is definitely chock full of poppy seeds (1/2 cup full!)

Poppyseed Lemon Cake
2/3 cup sugar
8 large egg yolks
1 large whole egg
1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch of salt (edited to add this)
2 sticks (1/2 pound) unsalted butter, melted and cooled a bit
1/2 cup poppy seeds (I got this from one 3-ounce spice bottle)

Preheat the oven to 325°F Butter and flour an 8-inch* fluted Bundt or tube pan generously. (This cake very much wants to stick. Don’t let it!) Butter the dull side of a 10-inch piece of foil.

* I only had a 10-inch and it worked fine; the cake was done about 10 minutes sooner.

In the bowl of an electric mixer fitted with the whisk, beat the sugar with the egg yolks and whole egg at medium-high speed until the mixture is pale yellow and very fluffy, about 8 minutes. Beat in the lemon zest. Sift the flour and cornstarch over the egg mixture and fold in along with the pinch of salt with a rubber spatula. At medium speed, beat in the butter, then beat in the poppy seeds.

Pour the batter into the prepared pan and cover tightly with the buttered foil. Bake for 45 minutes, or until the cake pulls away from the side of the pan and a cake tester inserted in the center of the cake comes out clean. Remove the foil and let the cake cool in the pan on a rack for 15 minutes. Invert the cake onto the rack and let cool completely before serving, at least 30 minutes.

Do ahead: The cake can be wrapped in plastic and foil and left at room temperature for up to 3 days.

http://smittenkitchen.com/2010/01/poppy-seed-lemon-cake/

 
Marilyn, I never soak but I always toast in a pan on the stove before using

it really brings out the flavor.

 
Where is Richard? I bet he has a wonderful recipe for Mohnkuchen.

I have 2 packets of poppy seeds in the freezer - hmmmm.

 
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