Carrot Coffee Cake With Poppy Seed Streusel |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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It's Sunday morning, and you want coffeecake, a good cup of coffee, and your newspaper. Try this coffeecake! From Vegetarian Planet. New England, Scandinavian Ingredients:
3 large carrots, peeled and chopped (about 3/4 pound) |
2 cups white flour, plus |
3 tablespoons white flour |
1 1/2-2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cardamom (optional) |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
4 eggs |
3/4-1 cup sugar |
2/3 cup canola oil or 2/3 cup corn oil |
2 tablespoons poppy seeds |
1/4 cup sour cream |
1/2 cup poppy seed |
2 tablespoons butter, softened, plus some for greasing the pan |
1 1/2 cups walnuts |
1/2 cup brown sugar, lightly packed |
3 tablespoons white flour |
Directions:
1. Preheat oven to 350*F. Grease a Bundt or tube pan.
2. In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Remove them to a small bowl and set aside.
3. Grind the streusel ingredients in the food processor for 1 minute.
4. In a large bowl, combine flour, cinnamon, nutmeg, cardamom(if using), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remainiing streusel.
5. Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes. Invert it onto a serving dish. Serve the coffeecake at room temperature. Enjoy!
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