Coffee Poppy Seed Bundt Cake
Cake
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
2 h 40 min
Servings
12
Difficulty
Medium
Prep Time
90 Min
Description
This coffee poppy seed Bundt cake is an absolute highlight on every coffee table! I especially like to bake it in the cold season, as the scent of coffee and poppy seeds is simply wonderful. The cake is moist and aromatic, the combination of coffee and poppy seeds harmonizes perfectly. The ground almonds give it a fine nutty note. The preparation is a bit more complex, but the result is worth it. With a coating of chocolate and crème fraîche, it becomes an irresistible treat. A tip: It also tastes wonderful the next day!
Ingredients (14 ingredients)
-
150 g Sugar
-
175 g soft Butter or margarine
-
3 piece Eggs (size M)
-
200 g Flour
-
1.5 tsp Baking powder
-
200 g Poppy seed filling
-
1 tbsp Espresso powder
-
30 g ground Almonds without skin
-
1 tbsp Coffee liqueur
-
25 g brown Sugar
-
200 g Chocolate coating
-
50 g Crème fraîche
-
10 piece Chocolate mocha beans
-
1 etwas ground Poppy seeds for sprinkling
Preparation (9 steps)
Mix sugar and butter
Put 150 g sugar and 175 g soft butter or margarine into the mixing bowl and mix for 2 min./speed 4 until creamy.
Add eggs
Add 3 eggs (size M) one after the other through the lid opening and stir in for 15 sec./speed 3 each time.
Mix flour and baking powder
Put 200 g flour and 1 ½ tsp baking powder into the mixing bowl and stir in for 20 sec./speed 3.
Prepare poppy seed filling
Mix 200 g poppy seed filling, 1 tbsp espresso powder, 30 g ground almonds without skin, 1 tbsp coffee liqueur and 25 g brown sugar in a separate bowl. Do not carry out this step in the Thermomix.
Layer dough
Grease a loaf tin (approx. 25 cm long) and sprinkle with a little flour. Spread 1/3 of the dough in the tin and add half of the coffee-poppy seed mixture as a strip in the middle. Cover with another third of the dough and spread with the remaining coffee-poppy seed mixture. Spread the remaining dough on top. Do not carry out this step in the Thermomix.
Bake
Bake in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Do not carry out this step in the Thermomix.
Cooling
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. Do not carry out this step in the Thermomix.
Melt chocolate coating
Put 200 g chocolate coating and 50 g crème fraîche into the mixing bowl and melt for 4 min./50°C/speed 2.
Decorate
Coat the cake with the glaze. Roughly chop 10 chocolate mocha beans. Sprinkle the cake with mocha beans and a little ground poppy seeds. Do not carry out this step in the Thermomix.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Sophie Mayer
1
Rezept
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk (including lactose)
- Nuts
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
