All recipes by Jules Cahalane/Head Chef and Author|
Inn on the Rio, Taos, New Mexico
Poppyseed CoffecakeThis recipe developed by Jules at Inn on the Rio was featured in "Inn on the Rio's Favorite Recipes" Cookbook!
This coffee cake has limitless options. Almond, and lemon are just a few that come to mind! This recipe makes two large Bundt pan cakes. It can easily be cut into half. Or why not make two and freeze one for later.
6 large eggs
4-1/2 cups sugar
3 cups canola oil
3 cups milk
6-1/2 cups flour
1 TB baking powder
1 TB salt
3 TB poppy seeds
1TB almond or lemon extract
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