Pistachio-Poppyseed Coffee Cake

Mother’s Day and Father’s Day are two of my favorite days each year, simply because my parents are two of the most cherished people in my life. The very blessed part of these special days is that I still have my amazing parents here to make memories with me! How lucky is that?!

Pistachio-Poppyseed Coffee Cake

I reminisce those days growing up (yonder years ago), and it seems I could always find my mom in the kitchen. That was certainly not her favorite room in the house; she always tells me she wasn’t a fan of cooking meals. However, that woman can BAKE! No Wonder Bread for us; mom baked several loaves of homemade bread for her husband and brood of five every week. Can you imagine the aromas of freshly baked bread glazed with melted butter wafting from our home on “bread-baking day”? Sweet Jesus, I can still channel those mouthwatering smells! And my momma’s coffee cakes — one with poppyseeds and pistachio pudding mix, and another with cinnamon and a crumb topping — DROOL! Since the poppyseed one is my favorite by just a “smidge”, I’ve chosen to share it with you … in honor of my precious and deeply loved mom.

Pistachio-Poppyseed Coffee Cake

Pistachio-Poppyseed Coffee Cake

Yields 8 slices

Prep time: 15 minutes, Cooking time: 40-45 minutes

  • 1 box of yellow cake mix (do not use one with pudding in the mix)
  • A 3-ounce package of pistachio flavored instant pudding mix
  • 3 tablespoons flour
  • 4 eggs
  • 3/4 cup vegetable oil
  • 2-1/2 tablespoons poppyseeds
  • 1 cup water
  • Lemon Glaze Icing (recipe follows)
  • Powdered Sugar (optional)
  • Toasted pistachios for garnish (optional)

Combine all ingredients in a large bowl and mix well

Preheat your oven to 350F degrees. Mix all the ingredients in a large bowl, stirring just until blended.

Pour batter into a bundt cake pan

Pour the batter into a bundt pan that has been coated with cooking spray.

Bake at 350F for 35-40 minutes

Slide the coffee cake onto the middle rack of your oven and bake for 40-45 minutes. Remove from the oven and let the cake sit in the bundt pan on a wire rack for about 10 minutes. Turn the coffee cake upside down onto a cake plate or stand, and allow it to cool to room temperature. While the cake is cooling, prepare the Lemon Glaze Icing:

Lemon Glaze Icing

  • 1/3 cup fresh lemon juice
  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1 tablespoon water

In a medium bowl, mix the lemon juice and powdered sugar. Whisk the melted butter and water into the mixture until it is smooth.

Pistachio-Poppyseed Coffee Cake

Using a toothpick, poke several holes into the top of the coffee cake. Drizzle the icing over the cake, then slice and serve.

Pistachio-Poppyseed Coffee Cake

I hope you enjoy this coffee cake as much as I do. I also hope you enjoy happy memories with your family as you’re gathered around the breakfast table washing down a slice (or two) of it down with a steamy cup of coffee.

Wishing all you wonderful, amazing and tireless moms a Happy Mothers Day!

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