You know that feeling when you wake up in the morning on a weekend and are feeling inspired… hungry, but inspired nonetheless. I felt that this weekend. The sun was shining through my apartment windows (as the blinds haven’t yet been installed at our new place) and I was in the mood for a decadent breakfast, one that takes time to prepare. I decided to make something that my aunt makes all the time. It is her signature coffee cake 🙂
Now while I don’t have her “best kept secret” recipe, I did some research of my own and I think I got it spot on. I replicated my aunt’s delicious chocolate chip poppy seed coffee cake recipe. I of course added my own little flair to the mix, pourquoi pas 😉
I adapted the recipe from here.
Now for the directions. Exact amounts can be found below.
1) Set your oven to 350F then grease and flour the bundt pan. Please note that if you’re using a convection setting on the oven, likely it won’t take as long as the recipe says. Mine was set at convection and it took nearly half the time to bake. Make sure its done, but make sure it doesn’t burn!
2) Place poppy seeds in a bowl with your milk and let ’em soak up that goodness for about 15 minutes (or as long as it takes you to do all the other steps before adding them to the mix). FYI I used almond milk instead of cow’s milk and added a little vinegar to create my own “almond-milk-butter-milk and it worked perfectly fine, you can’t even tell the difference 🙂
Use this time now to whip those egg whites into shape…. a medium soft peak shape to be exact.
3) Now the butter and sugar get mixed until “fluffy” as one says. Essentially, mix ’em until it looks crumbly but also like versions of peeps… remember those adorable easter chicks ? Anyways moving on… now add the eggs yolks in one at a time, beating a little in between each yolk added.
After the yolks are in you may fold in the dry ingredients: flour, baking soda, and baking powder. Circle back to those poppy seeds that have been soaking and stir those in also while adding vanilla and afterwards EVER SO GENTLY fold in those clouds of egg whites 🙂 It must be gentle so you don’t burst all the fluff!
Different from the recipe I used as a base I stirred in the chocolate now. I didn’t use chocolate chips however, I use lovely Mast Brothers chocolate that I discovered in Pike Place market in Seattle.
Honestly I know some might say “Why waste such good chocolate in baking?”, but I think differently. Why not use amazing chocolate and other products in order to enhance the flavours no? I used a mix of vanilla and smoke and goat milk chocolate. It-is-divine 🙂
4) After all mixed up, pour the batter into the bundt form and then sprinkle cinnamon and sugar on top. I used a chopstick to swirl it all throughout the cake.
5) After one hour (or however long it takes in your oven while periodically checking) you will have a scrumptious chocolate chip poppy seed coffee cake 🙂
This is how I like to eat breakfast on my weekends 😉
- 1/4 cup poppy seeds
- 1 cup buttermilk
- 4 egg whites
- 1 cup butter
- 1 1/4 cups white sugar
- 4 egg yolks
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons baking powder
- 2 teaspoons vanilla
- 3/4 chocolate of choice cut into “chip” size
- cinnamon & sugar to taste