Posts Tagged ‘poppy seed’

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Happy New Year!

January 11, 2012

It’s not to late to say Happy New Year, is it?  This month, New Year’s Day actually, commemorates my second year of blogging.  This post is actually my 275th.  I can’t believe it.  It really doesn’t seem like two years since I started sharing my thoughts and recipes with all of you.

To celebrate my second anniversary, I’m sharing my top five most viewed posts.  Funny thing is that these posts were most viewed last year, but were all written in 2010.  Makes me wonder what things will be looked at in 2012.

At the top of the list is one of my favorite coffee cakes.  It’s a blueberry raspberry coffee cake, but don’t be fooled.  I’ve made it with blackberries, too.  This cake is moist and so easy to make.

Next, is oreo cupcakes with oreo frosting.  These are so moist and yummy.  I’ve actually made cake pops with some leftover cupcakes and frosting.  These have been my go to cupcake for Meeshie’s birthday for the last two years.

How about a great yellow cake recipe?  Everyone should have one.  This is absolutely the best yellow cake recipe I’ve ever had, and I’ve had a lot of yellow cake.

Speaking of cake pops, my reindeer ones were a big hit last year.  I’m not sure why.  I’ve shared quite a few cake pops and I’m not sure why this one has risen to the top…

Last, is a cake from my husband’s childhood, bobovka.  It’s a moist cake made with yeast and poppy seed filling.   This is a great cake warm and equally great the next day.

Happy blogging and thanks for sharing your comments and encouragement!

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Poppy Seed Cake (Bobovka)

May 2, 2010

This is one of my husband’s favorites cakes.  His mother used to make this a lot.  He loves poppy seed.

I asked his sister for this recipe for years but she never gave it to me.  I actually ended up getting this from his aunt.  I think the reason that his sister never shared it is because of his mother.  She was notorious for giving out a recipe and leaving out an ingredient.  Something that you may not have noticed until you tasted it.  That way you could tell her that when you made the dish it just wasn’t as good as hers.  She did it to her own daughter.  A lot.  So I guess it would only be natural for my SIL to make me work for any recipe I requested.  I worked for it all right, right around her to someone else. 

And now I’m sharing with you.

Poppy Seed Coffee Cake (Bobovka)

  • 1/2 C milk
  • 1 package dry yeast
  • 3 T sugar
  • 1/3 C butter
  • 1 t salt
  • 2 eggs, beaten
  • 1/2 t vanilla
  • 2 1/2 C flour
  • 1 can poppy seed filling
  • powdered sugar

Combine the milk, sugar and butter in a sauce pan.  Scald the milk mixture.  Set aside for about 40 minutes.  Add the yeast.  Let it set for a minute.  Add the eggs, salt, vanilla and flour.  Blend well.  The dough will be very tacky.  Place the dough mixture in a greased bowl.  Cover with a damp towel and let rest for about an hour.  After it has rested, I put it in the fridge overnight so that it will be easier to roll.

Generously flour your counter, place dough on counter and knead slightly.  Roll dough to about a 12×18 rectangle.  Spread filling over the dough.  Roll up dough like a jelly roll and pinch ends.  Place in a greased tube pan.   Let rest for about an hour and a half, covered . Bake in a preheated 350 degrees oven for about 35-40 minutes.  Remove from oven and while warm, sprinkle with confectioner’s sugar.

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