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Poppyseed Coffee Cake

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1/2 cup Water
1 cup Low fat sour cream
2 Eggs
2 T Lecithin
2 cups WW flour + 3T gluten
2 T Lemon Zest
2 T bread-machine yeast
1/2 c Poppyseeds ground
1 T Flour
1/2 c Milk
1/3 c BeeMaid honey
2 T Lemon juice
1 T Zest
1 Egg beaten with 1 T water
Frosting (Optional) Lemon juice & icing sugar


Put all ingredients into bread machine in the order listed lastly yeast. 
Meanwhile, combine filling ingredients in saucepan, bring to boil and cool. When dough is complete, roll into a rectangle, spread with filling leaving 1/2"" edge clear.  Roll lengthwise, pinch to seal.  Cut log in half lengthwise and twist the two halves together leaving cut side up.  Place cut side up in a lightly greased tube pan overlapping ends and pinching to seal.  Cover and let rise until it doubles, about 50 minutes.  Brush with glaze and bake at 350 F for 35-45 min.  Cover with foil after about 20 minutes to allow browning but prevent burning.  Let stand 10 min and remove from pan and cool on rack.  Frost if desired.