This past week, I made a coffeecake for breakfast and a cake for dessert. Both recipes were well received, so I thought I'd share the recipes for both.
This is the recipe for poppyseed coffeecake. It's a family recipe that's been around for awhile now.
1/4 cup poppyseed
1 cup buttermilk (I used dairy-free rice milk)
1/4 cup sugar
2 teaspoon cinnamon
1/2 cup shortening
1/2 cup butter, soft (I used dairy-free butter)
1 1/2 cup sugar
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
Mix poppyseed and milk. Let stand two hours. Combine 1/4 cup sugar and cinnamon. Set aside. Grease and flour bundt pan (I used a 9"x 13" pan instead). Cream shortening, butter, and 1 1/2 cup sugar. Add eggs. Mix poppyseed mixture and vanilla. Combine flour, soda, and salt. Add and mix well.
Pour 1/3 of batter into pan; sprinkle 1/3 of reserved cinnamon-sugar mixture over batter without touching sides of pan. Repeat layers twice. Bake 45-50 minutes or until toothpick is clean. Cool 15 minutes and remove from pan. Cool completely.
This is a recipe from the book Bundt Cake Bliss. I've had it for some time now, and thought I'd give it a try. It's a very moist cake, and has a slight green tint to it. It's a good cake to serve for St. Patrick's Day or for a spring dessert.
1 box (18 ounces) yellow cake mix
1 small box instant pistachio pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
1 cup drained crushed pineapple
1/2 cup coconut
Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan using dairy-free butter and flour. Set aside.
Combine the cake and pudding mixes in a large bowl. Add eggs, orange juice, and oil. Beat at medium speed for 4 minutes. Add the pineapple and coconut and stir until blended. Pour into the prepared pan.
Bake for 55-60 minutes or until toothpick comes out of the cake clean. Allow the cake to cool in the pan for 10 minutes and invert to a rack or serving plate to finish cooling. (Optional: Dust with powdered sugar.)
This is a great cake for St. Patrick's Day since it is very pale green in color.