Poppy Seed, Prune and Lemon Coffee Cake

A coffee cake for the times
28 Ratings
0% would make again
Prune and Lemon Coffee Cake
Photo: Lizzie Munro/Tasting Table

Agatha Kulaga and Erin Patinkin of Ovenly make delectable treats at their bakery in Brooklyn that keep anyone with or without a sweet tooth happy. When we spotted their recipe for poppy seed, prune and lemon coffee cake in their new cookbook, we couldn't resist. You won't either.

To learn more, read "Crumble Love."

Poppy Seed, Prune and Lemon Coffee Cake

Recipe adapted from "Ovenly: Sweety and Salty Recipes from New York's Most Creative Bakery" by Agatha Kulaga and Eric Patinkin

Yield: One 13x9-inch cake

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour and 20 minutes


For the Streusel:

1 cup all-purpose flour

3 tablespoon sugar

2 tablespoons packed light brown sugar

1¼ teaspoons ground ginger

2 teaspoons ground cinnamon

4 tablespoons unsalted butter, melted

For the Coffee Cake:

Softened unsalted butter, for greasing

3¾ cups all-purpose flour

2 cups sugar

1 tablespoon baking powder

1½ teaspoons salt

¼ teaspoon baking soda

1 cup (16 tablespoons) unsalted butter, melted

1 cup buttermilk

4 large eggs, at room temperature, beaten

¼ cup sour cream

2 teaspoons vanilla extract

For the filling:

½ cup chopped prunes

½ cup packed dark brown sugar

¼ cup poppy seeds

Zest of 1 lemon


1. Make the streusel: In a medium bowl, whisk the flour, sugar, light brown sugar, ginger and cinnamon until everything is well incorporated. Add the melted butter to the flour-spice mixture and mix with a fork or a wooden spoon until fully incorporated and clumps begin to form. Make ahead: Unbaked streusel can be stored in an airtight container in the freezer for up to a month.

2. Make the cake: Preheat the oven to 350°. Grease a 13- x 9-inch baking pan with the softened butter and dust the pan with flour.

3. In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.

4. In a separate large bowl, whisk together the buttermilk, eggs, sour cream, vanilla extract and melted butter until very smooth.

5. Using a rubber spatula, mix the dry ingredients into the wet ingredients until well combined.

6. Layer half the batter in the prepared baking pan; smooth it out to the edge leveling the top with an offset spatula. (Tip: Since the batter is so thick, it's best to scoop it in ¼ cup mounds into the pan before spreading.)

7. Sprinkle the prunes evenly over the batter then sprinkle with the dark brown sugar and the poppy seeds. Top the filling with the lemon zest.

8. Layer the remaining batter over the filling using the same method mentioned above. Smooth out the top of the batter, ensuring it is even and reaches the edges of the pan. Sprinkle the top with the streusel, and then bake until a toothpick inserted in the center of the cake comes out clean, about 45 to 55 minutes.

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