Poppy Seed Coffee Cake
A tender, crumbly German coffee cake studded with poppy seeds and finished with a quick cinnamon-sugar topping. Baked in one sheet pan and ready to slice in 20 minutes.
- Total time
- 20 min
- Servings
- 6
- Calories
- 312
- Protein
- 6g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup poppy seeds
- 6 tbsp butter, melted
- 2 whole eggs
- 2 tsp baking powder
- 1 tsp cinnamon
Instructions
- 1
Preheat oven to 350°F. Line a 9x13-inch sheet pan with parchment paper.
- 2
Whisk together flour, sugar, poppy seeds, baking powder, and salt in a large bowl.
- 3
In another bowl, whisk melted butter and eggs until combined, then fold into dry ingredients until just mixed.
- 4
Spread batter evenly on the sheet pan. Mix cinnamon with 2 tbsp sugar and sprinkle over the top.
- 5
Bake for 15 minutes until a toothpick inserted in the center comes out clean and edges are light golden.
- 6
Cool 5 minutes on the pan, then slice into squares and serve warm or at room temperature.
Tools you’ll need
- 9x13-inch sheet pan
- parchment paper
- two mixing bowls
- whisk
- toothpick
- oven
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